One thing my husband and I really love to eat is fish – and for the past few months we’ve both been eating alot of salmon and catfish. Part of the reason is just wanting more variety and the other reason is – trying to make healthier food choices.
I’ve made fish curries in the past and tried to “Indianize” it with tandoori seasoning and other masala mixtures, but sometimes this girl gets tired of doing the curry thing and just wants to try something different – “unsauced!” (Is that even a word? haha)
I’ve always loved spicy foods and to be honest, I’m one of those people that will add tobasco or chili powder to anything I possibly can to increase the heat. Cajun food, in particular, is right up my alley because of the spices and heat it brings to the table!
I was looking around for a good cajun seasoning recipe a few weeks ago and checked a few suggestions, but didn’t happen to have the 20+ ingredients some of the recipes were calling for at that moment. I know a good Cajun mixture has many ingredients, but I wanted to make an easier version of Cajun seasoning using the ingredients most people already have in their pantries, or have easier access to.
I hope you will enjoy this recipe below! It is a very simple, but extremely flavorful version of a spicy Cajun seasoning that is perfect to use at anytime. As a matter of fact, if you have the opportunity to try this recipe and like it – I recommend mixing up all the spice ingredients and making a big batch to bottle up for later use. It will be well worth the time and a perfect option for a quick, ,weeknight meal!
SPICY CAJUN CATFISH
- 6 (6 oz.) cleaned catfish fillets
- 1 tsp. of garlic powder
- 1 tsp. of onion powder
- 1 tsp. of Goya Adobo powder
- ½ tsp. of cayenne pepper (can add 1 tsp for extra heat)
- ½ tsp. of ground black pepper
- 1 tsp. of dried oregano
- ½ tsp. of ground cumin (*optional)
- 3 Tbsp. of cornmeal (*optional)
- Cooking spray OR 6 Tbsp of cooking oil (Veggie, Canola, Olive)
*NOTE: Cornmeal can be removed from this recipe as a slightly healthier version of the dish, OR a crunchy texture is not desired.
- In a small bowl or cup, add all dry ingredients and mix together well till fully blended.
- Line a large cookie sheet or tray with foil (to help for faster cleanup.)
- Pat dry the catfish fillets on both sides with paper towel to remove any moisture
- Spray cooking oil OR rub both sides of fish with 1 Tbsp of oil per fillet and then lay flat on foiled tray.
- With a small spoon or your fingers, sprinkle each catfish fillet with the dry Cajun mixture on both sides – flipping fish as necessary to fully coat both sides. You may press the seasoning down gently to make sure it sticks to the oiled sides.
- Once fish is fully coated as desired, place on middle rack of oven and BROIL for about 10-12 minutes. (Flip the fish over in between broiling time.)
- After 10-12 minutes, put fish on top rack of oven to crisp a bit on top (this is especially important if using cornmeal in this recipe) – allow fish to cook for another 5-7 minutes or until the catfish is golden brown in color and looks slightly crisp on the edges.
- Turn off oven and remove from heat.
- Serve individually with freshly squeezed lemon juice on top or a few lemon wedges as garnish.
*NOTE: This recipe can be used on salmon or tilapia fillets as well, or any fish of choice.
If you get a chance to try this recipe, let me know your thoughts by tagging me on IG @cmspiceculture or comment below!