Cajun-Baked Catfish

Do you cover fish with foil while baking

DO NOT add the amount of salt in the recipe! That amount along with the butter drizzled on top of the fish as well as the saltiness of the Cajun seasoning will take it over the top in salt  : (  I WASTED 2 nice pieces of catfish on this recipe. I didn't even add the salt mentioned and it was still too salty. Couldn't figure out why, Then I read label on the Cajun seasoning: 1/4 tsp has 290 mg of salt!!. Then I read label on the container (after the fact) and it said:  "Use as you would salt and pepper on anything you cook for perfectly seasoned dish". In other words, that said to me to "use moderately". The two TBS of Cajun seasoning way too much. I used "Louisiana Fish Fry Products Cajun Seasoning." At least I won't make that mistake again. Skip the butter too; maybe unsalted better. I cant believe whoever wrote this likes that much salt : (

I added cayenne for a bit of zing. Easy to make, lots of flavor. By using a no fat spread instead of butter, I dropped a lot of calories. I served with eggwhite noodles tossed with roasted tomatoes and a mixed vegetable medley. A new favorite.

This recipe is awesome. I expected it to be very bad, despite the positive reviews - I grew up in a frying family. It honestly tasted fried. Plus, it's so simple! I omitted the seasoned salt (as some reviews suggested) and used cayenne pepper and Tony Chachere's.

I usually do not bake fish, but with this recipe the filets were tasty, flaky and satisfying. I will reduce the salt next time. The recipe was quick and easy. I served baked potatoes and corn and lemon wedges for garnish.