Bold Cajun Baked Catfish

This Cajun Baked Catfish has become my go-to solution for weeknight dinners when I want something with a bold kick but don't have time for complicated cooking. The smoky heat of the Cajun spices creates a beautiful crust around the tender catfish, bringing Southern comfort to the table in just 30 minutes.

I first made this recipe when my Louisiana-born neighbor gave me his family's spice blend recipe. Three years later it's still in regular rotation at our house when the weather turns cool and we need something warming.

Ingredients

• 4 fresh or frozen catfish fillets: about 8 oz each choose fillets that look moist and have a clean smell
• 1 tablespoon ground black pepper: provides the signature Cajun heat backbone
• 1 tablespoon dried oregano: crushed between your fingers to release more flavor
• 2 to 3 teaspoons seasoned salt: adjust depending on your salt preference
• 2 teaspoons onion powder: adds savory depth without the texture of fresh onions
• 1 teaspoon crushed red pepper flakes: brings the heat level up consider reducing if serving to spice-sensitive guests
• ¾ teaspoon chili powder: contributes earthy notes and color
• ½ teaspoon ground cumin: adds a warm smoky dimension that complements the fish beautifully

Step-by-Step Instructions

Prepare the Fish:

If using frozen fillets thaw them completely. Rinse all fillets under cold water then thoroughly pat them dry with paper towels. The drier the fish the better the seasoning will adhere and the more evenly it will cook.

Preheat and Mix:

Set your oven to 350°F allowing it to fully preheat while you prepare everything else. In a small bowl combine all the dry spices black pepper oregano seasoned salt onion powder crushed red pepper chili powder and cumin. Mix thoroughly with a fork to ensure even distribution of all spices.

Season the Fish:

Reserve 1 tablespoon of your freshly made Cajun seasoning for the catfish. Store the remainder in an airtight container for future use. Using your fingers rub the reserved seasoning generously onto both sides of each catfish fillet pressing gently to help it adhere to the surface of the fish.

Bake to Perfection:

Prepare your baking dish by lightly greasing it or lining with parchment paper to prevent sticking. Arrange your seasoned fillets in a single layer ensuring they don't overlap. Bake for 15 to 18 minutes flipping carefully halfway through. The fish is done when it flakes easily with a fork and has reached an internal temperature of 145°F.

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The crushed red pepper is truly the secret hero in this recipe. My grandmother taught me that toasting it slightly before mixing with the other spices intensifies the flavor without making it overwhelmingly hot. I do this by quickly heating the flakes in a dry pan for 30 seconds before adding them to the mix.

Storage Tips

Leftover catfish will keep in the refrigerator for up to 3 days in an airtight container. I recommend reheating it in a 300°F oven rather than the microwave to preserve its texture. The fish actually develops even deeper flavor after sitting overnight with the spices which makes this a great meal prep option.

Flavor Variations

While the recipe as written delivers authentic Cajun flavor you can customize it to your preferences. For a Creole twist add a teaspoon of paprika and reduce the black pepper. If you prefer a lemony finish sprinkle fresh lemon zest over the fish during the last 5 minutes of baking. For a touch of sweetness that balances the heat try adding half a teaspoon of brown sugar to the spice mix.

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Serving Suggestions

This catfish pairs beautifully with traditional Southern sides. Serve it with creamy cheese grits or dirty rice for an authentic experience. For a lighter meal I often serve it with a simple coleslaw dressed with vinegar rather than mayo. Another fantastic option is to flake the leftover fish and use it in tacos the next day topped with fresh avocado lime juice and cilantro.

Historical Context

Catfish has been a staple in Southern cuisine particularly along the Mississippi Delta for generations. What began as an abundant and accessible protein source for many rural families has evolved into a celebrated dish throughout the South. Traditional preparations often involved frying but this baked version maintains the bold flavors while adapting to modern health consciousness. The Cajun seasoning reflects the influence of Louisiana's French Acadian settlers who brought their love of robust spices to the region.

Common Recipe Questions

→ Can I use a different type of fish for this Cajun dish?

Absolutely! While catfish is traditional for Cajun cooking, this seasoning blend works wonderfully with other white fish like tilapia, cod, or snapper. Just adjust cooking times slightly as thinner fillets may cook faster than catfish.

→ How spicy is this Cajun catfish?

With crushed red pepper and chili powder, this dish has a moderate kick. For milder flavor, reduce these spicy elements by half. If you prefer more heat, add a pinch of cayenne or increase the crushed red pepper.

→ What sides pair well with Cajun catfish?

Traditional Southern sides complement this dish beautifully: dirty rice, coleslaw, cornbread, or collard greens. For lighter options, try a simple green salad, roasted vegetables, or cauliflower rice.

→ Can I prepare the Cajun seasoning ahead of time?

Definitely! The seasoning blend keeps well in an airtight container at room temperature for up to a month. Make a larger batch to have on hand for quick meals—it's excellent on chicken, shrimp, pork, or even roasted vegetables.

→ How do I know when the catfish is fully cooked?

Perfectly cooked catfish will be opaque and flake easily when tested with a fork. The internal temperature should reach 145°F (63°C). Be careful not to overcook, as catfish can dry out quickly.

→ Can I make this dish without an oven?

Yes! The seasoned catfish can be pan-fried in a skillet with a tablespoon of oil over medium heat for about 4-5 minutes per side. You can also grill the fillets on medium-high heat for 3-4 minutes per side.