Cajun Catfish Supreme Recipes

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CAJUN CATFISH SUPREME (CAN SUBSTITUTE TROUT OR EVEN CHICKEN)

An absolutely delicious and elegant dish that may be deemed gourmet with minimal effort. If substituting boneless chicken breast, it's best to pound to a thin and even thickness. Also, if using very thin fish fillets, decreasing baking time may be advised. This can be halved quite successfully. I was lucky enough to snag this from Southern Living yeeeeeears ago.

Provided by gailanng

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9



Cajun Catfish Supreme (Can Substitute Trout or Even Chicken) image

Steps:

  • Sprinkle catfish with blackened seasoning.
  • Spread catfish with mayonnaise.
  • Place in shallow dish; cover and refrigerate for 1 hour.
  • In a large skillet, heat 4 tablespoons butter until begins to sizzle.
  • Sear fish until golden, turning once.
  • Transfer to 9x13 baking pan in a single layer.
  • In a different skillet, heat 4 tablespoons butter, cook and stir mushrooms until golden.
  • Stir in parsley, green onions and shrimp.
  • Reduce heat to low and cook until shrimp are just pink through and through.
  • Stir in soup and blend well; turn off heat.
  • Ladle over fish (or chicken) in baking dish.
  • Preheat oven to 375 degrees and bake 30 minutes. (Reminder if fillets are thin, reduce cooking time).

Nutrition Facts : Calories 738.4, Fat 49.2, SaturatedFat 23, Cholesterol 387.5, Sodium 1933, Carbohydrate 17.4, Fiber 1.4, Sugar 1.9, Protein 55.4

1 1/2 lbs catfish fillets, cut into strips
2 teaspoons cajun blackening seasoning
4 tablespoons mayonnaise
1 cup sliced fresh mushrooms (can substitute canned, drained)
8 tablespoons butter, divided
1/2 cup chopped fresh parsley
1 cup sliced green onion
1 lb peeled shrimp
2 (10 3/4 ounce) cans condensed cream of shrimp soup

CAJUN BLACKENED CATFISH

This is a recipe that I obtained from a very good Cajun friend who is a native of Lafayette, Louisiana. His family adopted me (friendly) many years ago and we have swapped Cajun and Creole recipes through the years.

Provided by Paul Schultz

Categories     Seafood     Fish     Catfish

Time 20m

Yield 4

Number Of Ingredients 11



Cajun Blackened Catfish image

Steps:

  • In a shallow bowl, mix together the black pepper, garlic powder, onion powder, paprika, parsley, cayenne pepper, kosher salt, oregano, and thyme until thoroughly combined. Press the catfish fillets into the spice mixture to thoroughly coat.
  • Arrange a portable heat source outdoors, such as a butane burner or side burner of a gas grill. Melt butter in a glass or metal bowl. Light the burner, and place a large cast-iron skillet onto the burner over high heat. Pour about 1/4 cup of melted butter into the skillet; set remaining 1/2 cup of butter aside.
  • When the butter in the skillet is smoking hot, lay the catfish fillets into the skillet. Cook until the spices are burned onto the fillets and the catfish is opaque and flaky inside, about 3 minutes per side. Don't breathe smoke from burning spices. To serve, pour remaining 1/2 cup of butter over the catfish.

Nutrition Facts : Calories 466.3 calories, Carbohydrate 2.2 g, Cholesterol 144.1 mg, Fat 43.2 g, Fiber 0.8 g, Protein 18.2 g, SaturatedFat 23.9 g, Sodium 545.7 mg, Sugar 0.5 g

1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried parsley
1 teaspoon ground cayenne pepper
1 teaspoon kosher salt
½ teaspoon dried oregano
½ teaspoon dried thyme
4 (4 ounce) catfish fillets, skinned
¾ cup unsalted butter

CAJUN BAKED CATFISH

This well-seasoned fish nets me compliments from family and friends whenever I serves it. The fish is moist and flakey, the coating crisp, crunchy and flecked with paprika. -Jim Gales, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 8



Cajun Baked Catfish image

Steps:

  • Preheat oven to 400°. In a shallow bowl, mix the first 6 ingredients., Dip fillets in cornmeal mixture to coat both sides. Place on a baking sheet coated with cooking spray. Sprinkle with paprika., Bake until fish begins to flake easily with fork, 20-25 minutes.

Nutrition Facts : Calories 242 calories, Fat 10g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 748mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

2 tablespoons yellow cornmeal
2 teaspoons Cajun or blackened seasoning
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon lemon-pepper seasoning
2 catfish or tilapia fillets (6 ounces each)
1/4 teaspoon paprika

CAJUN CATFISH CAKES WITH REMOULADE

Provided by Sandra Lee

Time 40m

Yield 8 cakes

Number Of Ingredients 11



Cajun Catfish Cakes with Remoulade image

Steps:

  • Preheat a grill pan over medium-high heat.
  • Season the catfish on both sides with 1 tablespoon Cajun seasoning, salt, and pepper. Brush the grill pan with some of the canola oil and grill the catfish until cooked through, 4 to 5 minutes on each side. Remove to a plate and let cool.
  • Into a large bowl, add the cracker crumbs, 2 tablespoons mayonnaise, mustard, and egg. Shred the fish with a fork and add to the bowl. Fold everything together. Form into 8 small cakes and set them aside.
  • In a large skillet over medium heat, add the remaining canola oil. When it is hot, add the catfish cakes and cook until browned on each side, 4 to 5 minutes total. Drain on brown paper.
  • While the cakes are cooking, make the remoulade: In a bowl, stir together the remaining 1 cup mayonnaise, 1 teaspoon Cajun seasoning, 1 teaspoon mustard, hot sauce, lemon juice, and garlic. (Reserve 1/2 cup remoulade for Round 2 Recipe Cajun Quesadillas.)
  • Serve the catfish cakes with the remoulade.

4 catfish fillets, about 6 ounces each
1 tablespoon plus 1 teaspoon Cajun seasoning
Kosher salt and freshly ground black pepper
1/2 cup canola oil
1 cup crackers, crushed
1 cup plus 2 tablespoons mayonnaise
2 tablespoons plus 1 teaspoon spicy brown mustard
1 large egg, beaten
2 teaspoons hot sauce
1 teaspoon lemon juice
1 teaspoon chopped garlic

BAKED CAJUN CATFISH

This is our favorite way to serve catfish. I've made this with half of the spices at first. Then my family got older, I doubled the spices. -Wendy Stenman

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8



Baked Cajun Catfish image

Steps:

  • In a small bowl, combine the first seven ingredients; brush over both sides of fish., Place fish in a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 450° for 10-13 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 146 calories, Fat 12g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 941mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 9g protein.

2 tablespoons canola oil
2 teaspoons garlic salt
2 teaspoons dried thyme
2 teaspoons paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
1/4 teaspoon pepper
4 catfish fillets (8 ounces each)

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