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Cajun Catfish Recipe

Cajun dishes have been around since the early 1900’s, but only really became popular during World War II.

The popularity grew rapidly after this period because many people were displaced by war.

These displaced people needed something familiar so they started eating traditional foods from their home countries.

What Are The Ingredients In A Cajun Catfish Recipe?

The most important ingredient in any cajun catfish recipe is the fish itself.

You can buy catfish fillets or you can catch your own fresh catfish if you live near water.

If you decide to go with a store-bought option, look for catfish that has had its scales removed.

It will be easier to cook when it comes out of the pan without scales on them.

Next up are some spices.

There are different types of seasonings used in Cajun recipes, but all of them contain the following: paprika, garlic powder, onion powder, black pepper, salt, thyme, bay leaves, oregano, parsley, red chili flakes, and parsley (or celery seed).

There are also other spices like cayenne pepper and chile peppers.

However, these are optional additions to the main list above.

They add a little heat to the dish and are not necessary unless you want a spicy meal.

Finally, there are two sauces that should be included in every cajun catfish recipe.

One sauce is made from tomatoes and onions and the other one is called “gravy.” Gravy is basically a tomato based stew that goes into the bottom of the baking dish before adding the rest of the ingredients.

Make sure you use low sodium broth instead of regular chicken stock in order to keep the calories down.

What Is The Cooking Time For A Cajun Catfish Recipe?

The cooking time of your cajun catfish recipe depends on how thick you cut it.

If you are using whole fish or fillets then it will take about 30 minutes per pound.

However if you want to grill them instead, you can cook them much faster than that.

  • If you use boneless skinless filets (or 1 inch pieces) then 20 minutes per pound should work fine.
  • If you choose not to remove the bones from the fish then 2 hours per pound may be required.

This is why we recommend buying the best-quality fresh catfish available.

It is important to note that the thickness of the meat does matter when choosing which type of fish to use.

For example, catfish with thicker flesh will need longer cooking times than thinner ones.

What Is The Temperature That A Cajun Catfish Recipe Should Be Cooked At?

The key to making good food is understanding how it cooks.

For example, if you want to cook shrimp, you need to know what temperature your oven should reach before placing them inside.

If you don’t understand how heat works then you won’t be able to get perfect results every time.

In the same way, knowing how long to cook a different item can help ensure that you will end up with a tasty meal each time.

When cooking seafood such as crab or crawfish tails, it helps to keep in mind that these items can take longer than other types of meat to cook properly.

When cooking fish such as trout, salmon, mackerel, or cod, you also need to consider its thickness when determining the amount of time it needs to be cooked through.

Most chefs recommend using a thermometer to determine how much time has passed based on the internal temperature of the food.

In general, most recipes call for seafood to be cooked until it reaches 145 degrees Fahrenheit (63 degrees Celsius).

Seafood tends to hold onto water while being cooked so it always takes more time to cook than other meats like chicken breasts.

However, the exact timing depends on the size of the fish.

A small piece of fish may require less time than a large one.

If you are unsure about how much time you should leave any particular item, a quick online search will provide plenty of tips.

You can also find out how long it took to cook certain pieces of seafood last year and use those numbers as a guide for future meals.

One thing to remember when cooking cajun catfish is that this type of fish contains bones.

As a result, it requires extra care when preparing.

It is important to not overcook the fish so that all of its nutrients remain intact.

Catching the fish just right makes all the difference in whether or not this dish tastes great!

What Type Of Fish Is Used In A Cajun Catfish Recipe?

Catfish is one of the most common types of seafood eaten throughout the world.

In fact, it may even be the most commonly consumed fish in America.

It can also be found in other parts of the world as well, including Asia, Africa, Europe, South America, Australia, and New Zealand.

For our purposes here, we are going to focus on how it is prepared in the United States.

There are two main ways that you can prepare catfish—it can either be pan fried or grilled.

You will find that both methods use different recipes for preparing the fish, but there are some similarities between them.

When choosing which method to use, consider your own personal preferences.

Pan Frying

  • This is probably the easiest way to cook catfish. All you need to do is coat the fillets with flour before frying them. After they are done, they get dunked into a sauce or placed onto a bed of rice.
  • You can choose any kind of fish that you want when using this cooking technique.


  • When grilling catfish, you will typically use the same spice mixture that you would use for chicken wings. This includes paprika, onion powder, garlic powder, chili powder, black pepper, sugar, salt, and oregano.
  • The best thing about grilling is that you don’t have to worry about overcooking it. If it gets too dry, just add more butter or oil. Also, if you like things extra spicy, go ahead and increase the amount of spices (especially the chili powder).
  • When selecting what kind of fish to grill, you can decide whether you want to buy whole pieces or fillets. Fillets tend to cost less than buying whole pieces, though it all depends on where you live. For example, you might pay $5 per pound for whole fish, while you could pay half that price for fillets.

What Is The Origin Of The Cajun Catfish Recipe?

The original cajun catfish recipe was developed sometime between 1918 and 1926.

It was brought over from Africa (specifically Senegal) and then adapted for use in New Orleans cuisine.

There are various versions of this recipe depending on what part of Africa it came from or how much time has passed since its creation.

In one version, you can add shrimp as well.

This cajun catfish recipe makes use of crawfish tail meat, which is usually made into a spicy gumbo.

You can also use chicken instead if you want.

One thing that all these recipes have in common is using a spice blend called “Creole Seasoning”.

Creole Seasoning is basically a mixture of spices like garlic powder, onion powder, paprika, salt, pepper, oregano, thyme, bay leaves, and parsley.

All of these ingredients are commonly found together in most grocery stores today.

It wasn’t until around 1940 when the first commercial package of Creole seasonings was sold.

Before this point, cooks would mix up different combinations of spices themselves.

Some popular ones included Old Bay, Tabasco, and Worcestershire sauce.

What Are The Steps Involved In Making A Cajun Catfish Recipe?

The first step in preparing a cajun catfish recipe involves washing your fish fillets.

You want to remove any excess blood that may be on them or you can use a paper towel dipped in ice water to clean off some dirt.

Once cleaned, place it into a bowl filled with cold water for about 5 minutes.

After removing it from the cold water, pat dry using a clean cloth.

  • Step 2 – Seasoning the catfish

You will need a mixture of salt, black pepper, garlic powder, onion powder, chili powder, thyme, oregano, bay leaves, cayenne pepper, paprika, and lemon juice.

To make the seasoning mixture, combine all ingredients together in a small bowl until mixed thoroughly.

Then apply the seasoning mixture evenly across both sides of each piece of catfish.

  • Step 3 – Deep frying the catfish

Now, let’s get down to business!

First, pour enough oil into a deep fryer (or large pot) to fill half full.

Heat over medium heat until hot.

Next, add your seasoned catfish pieces one at a time to avoid overcrowding and turning the temperature up too high.

Cook them for approximately 4-5 minutes per side, depending on how thick your filets are.

If you would like more color, turn the heat down a bit to allow the oil to cool slightly before adding another batch of fish.

Remove cooked fish from pan immediately.

To serve, place catfish onto serving plates, sprinkle with additional seasonings if desired, and garnish with fresh parsley.

What Are Some Of The Common Mistakes Made When Cooking A Cajun Catfish Recipe?

The most common mistake with any type of fish or seafood is overcooking it.

When you cook fish like this, your taste buds go into overdrive trying to find something that doesn’t taste good.

If you don’t want to ruin a meal, then follow these basic guidelines:

  • Make sure that you use fresh, whole pieces of fish
  • Be careful not to boil the fish too long – 5 minutes on each side should be enough
  • Use high quality ingredients – avoid cheap cuts of meat as well as frozen ones
  • Don’t add salt until the last minute – if you do this before adding the liquid, then you may end up throwing out all of your ingredients!

How can I tell how much time my fish needs to cook?

This depends entirely on what kind of fish you are using.

Most fish takes about 10-15 minutes per pound (454g).

So, for example, if you bought 1/4 kilo (0.9 lbs) of fish, you would need 15 minutes per pound (454g), which comes out to 30 minutes total.

Can I freeze cooked fish?

Yes, yes you can definitely freeze cooked fish.

You just need to take care when thawing them out.

Make sure to let the fish sit for 5 minutes before serving it.

Also, make sure to leave the skin on for maximum nutrition.

Frozen fish will keep for 6 months on average.

What Are Some Tips For Making A Perfect Cajun

The following list of things will help you make the best possible cajun catfish recipe.

You can also learn more about it here on how to cook fish.

  • You need to use fresh herbs like thyme or rosemary in your recipes.
  • Use all-natural ingredients whenever possible.
  • Don’t overcook your food! If you do then you risk ruining your meal. You should cook your food until it reaches the desired temperature (usually medium). Don’t let it sit there too long either.
  • If you aren’t sure what kind of sauce to serve with your meal, you can always ask your guests! They might be able to suggest a few ideas that would suit your needs perfectly.
  • When serving a cajun dish, remember to keep the table set up as much as possible. It makes it easier for everyone to enjoy themselves.
mangrove snapper recipe

Cajun Catfish Recipe

Cajun dishes have been around since the early 1900’s, but only really became popular during World War II.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 13 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: Cajun Catfish Recipe
Calories: 820kcal


  • Bowl


  • 20 ounces catfish fillets
  • 2 Tablespoons Cajun Spice Blend
  • 2 Tablespoons olive oil

Cajun Spice Blend

  • 2 teaspoons paprika
  • ¼ teaspoon salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon thyme
  • ½ teaspoon white pepper
  • ½ teaspoon onion powder


  • If preparing the Cajun spice blend, combine all the ingredients in a small bowl, then set it aside.
  • Pat dry catfish fillets after rinsing.
  • Season the fish fillets liberally on both sides, pushing spice into the flesh as necessary.
  • In a skillet, heat butter, olive oil, or both over medium-high heat.
  • Place the catfish in the skillet and let it cook for 5–6 minutes without moving. Cook the fillets for an additional five minutes on the other side. When fully cooked and done, the exterior will be slightly crispy and the flesh will be white. Fish should be cooked to an internal temperature of 145 °F.



Calories: 820kcal | Carbohydrates: 6g | Protein: 94g | Fat: 45g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 26g | Cholesterol: 329mg | Sodium: 833mg | Potassium: 2220mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3206IU | Vitamin C: 9mg | Calcium: 125mg | Iron: 5mg
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