Cajun Oven-fried Catfish

Cajun Oven-fried Catfish Recipe - Authentic Southern Delight

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

History

Cajun Oven-fried Catfish is a popular dish in the southern United States, particularly in Louisiana where Cajun cuisine originated. This dish combines traditional southern cooking techniques with the bold and spicy flavors of Cajun seasoning, creating a unique and delicious meal that is loved by many.

Ingredients

1 lb (454 g) catfish or trout or other medium-fat fish fillets, approximately 0.75 inch thick
0.25 cup buttermilk or non-fat milk
1 beaten egg white
0.33 cup yellow cornmeal
0.33 cup dry bread crumbs
1 tsp Cajun creole seasoning
butter-flavored cooking spray
lemon wedges, if desired

How to prepare

Move the oven rack to a position slightly above the middle of the oven. Preheat the oven to 500°F (260°C).
Remove and discard the skin from the fish.
Cut the fish into pieces measuring 2 x 1.5 inches.
In a bowl, mix together the buttermilk and egg white using a fork.
In another bowl, combine the cornmeal, breadcrumbs, and Cajun Creole seasoning.
Dip the fish into the buttermilk mixture, ensuring it is fully coated, and then coat it with the cornmeal mixture.
Place the coated fish in an ungreased rectangular pan measuring 13x9x2 inches.
Lightly spray cooking spray on the fish.
Bake the fish uncovered for about 10 minutes or until it flakes easily with a fork.
Serve the fish with lemon wedges.

Variations

For a spicier version, add more Cajun seasoning to the cornmeal mixture.
You can also use different types of fish such as tilapia or cod for a different flavor profile.

Cooking Tips & Tricks

Make sure to preheat your oven to a high temperature to ensure that the fish gets crispy and golden brown.

- Removing the skin from the fish before cooking will help the coating adhere better and create a more even texture.

- Be sure to fully coat the fish in the buttermilk and cornmeal mixture to ensure that it gets crispy and flavorful.

- Use a cooking spray to lightly coat the fish before baking to help it crisp up in the oven.

Serving Suggestions

Serve the Cajun Oven-fried Catfish with a side of coleslaw, hush puppies, or cornbread for a complete southern meal.

Cooking Techniques

Baking the fish in the oven instead of frying it helps to reduce the amount of oil and fat in the dish while still achieving a crispy and delicious texture.

Ingredient Substitutions

If you don't have buttermilk, you can use regular milk or even yogurt as a substitute.

- You can also use panko breadcrumbs instead of regular breadcrumbs for a lighter and crispier coating.

Make Ahead Tips

You can prepare the buttermilk and cornmeal mixture ahead of time and store it in the refrigerator until you are ready to coat the fish and bake it.

Presentation Ideas

Serve the Cajun Oven-fried Catfish on a platter with lemon wedges and fresh herbs for a beautiful and appetizing presentation.

Pairing Recommendations

This dish pairs well with a side of rice, steamed vegetables, or a fresh salad for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the fish in the oven at 350°F (180°C) for about 10 minutes or until heated through.

Nutrition Information

Calories per serving

200 per serving

Carbohydrates

23g per serving

Fats

3g per serving

Proteins

20g per serving

Vitamins and minerals

This dish is a good source of Vitamin A, Iron, and Calcium.

Alergens

This recipe contains fish and wheat.

Summary

This dish is a well-balanced meal that is high in protein and low in fat. It is a good source of essential vitamins and minerals, making it a healthy and delicious choice for dinner.

Summary

Cajun Oven-fried Catfish is a delicious and flavorful dish that is perfect for those who love a bit of spice in their meals. This recipe combines the crispy texture of fried catfish with the bold flavors of Cajun seasoning, creating a dish that is sure to impress your taste buds. With a good balance of carbohydrates, fats, proteins, vitamins, and minerals, this dish is a healthy and delicious choice for dinner. Serve it with your favorite southern sides for a complete and satisfying meal.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Cajun Oven-fried Catfish. It was a hot summer day, and I was visiting my friend Martha in Louisiana. As we sat on her porch sipping sweet tea and catching up, she suddenly mentioned that she had a delicious new recipe she wanted to share with me.

Martha explained that the recipe had been passed down through her family for generations. It was a traditional Cajun dish that her grandmother used to make for special occasions. She said that it was a favorite among her family and friends, and she couldn't wait for me to try it.

I was intrigued by the sound of the recipe and begged Martha to share it with me. She laughed and agreed, saying that she would teach me how to make it the next day. I could hardly contain my excitement as I waited for the morning to come.

The next day, Martha and I headed to the local market to pick up all the ingredients we would need for the dish. We carefully selected the freshest catfish fillets, along with a variety of spices and seasonings. Martha explained that the key to a good Cajun dish was the perfect blend of flavors, so we made sure to choose the best ingredients.

Once we got back to Martha's kitchen, she began to walk me through the steps of preparing the catfish. She showed me how to create a flavorful marinade using a mixture of spices such as paprika, cayenne pepper, garlic powder, and onion powder. The aroma of the spices filled the air, making my mouth water in anticipation.

Next, Martha taught me how to coat the catfish fillets in a mixture of cornmeal and breadcrumbs. She explained that this would help to create a deliciously crispy crust when the fish was baked in the oven. I carefully followed her instructions, coating each fillet evenly and making sure to shake off any excess breading.

As we waited for the catfish to bake, Martha shared stories of her grandmother and the special memories they had shared in the kitchen. She told me about the family gatherings where her grandmother would prepare this dish, and how everyone would eagerly gather around the table to enjoy it together. I could see the love and pride in Martha's eyes as she spoke, and it made me appreciate the recipe even more.

Finally, the catfish was ready, and Martha pulled it out of the oven. The fillets were perfectly golden brown and crispy, with a tantalizing aroma that filled the kitchen. We couldn't wait to taste it.

As we sat down to eat, I took my first bite of the Cajun Oven-fried Catfish. The flavors exploded in my mouth, a perfect combination of spice, crunch, and savory goodness. I couldn't believe how delicious it was, and I knew that this recipe would become a favorite in my own home.

From that day on, I made Martha's Cajun Oven-fried Catfish whenever I wanted to impress my family and friends. The dish always received rave reviews, and I loved sharing the story of how I had learned to make it with Martha in Louisiana. It was a reminder of the special bond we shared and the joy of discovering new recipes and traditions.

To this day, whenever I make Martha's Cajun Oven-fried Catfish, I think of her and the memories we created in her kitchen that summer day. It's a dish that holds a special place in my heart, and I will always be grateful for the time she took to teach me how to make it. Every bite is a taste of Louisiana and a reminder of the power of good food and good friends.