Cajun Fish Recipes

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CAJUN FISH FILLETS



Cajun Fish Fillets image

Make and share this Cajun Fish Fillets recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

1 tablespoon paprika
3/4 teaspoon garlic powder
1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 pinch cayenne pepper
2 teaspoons olive oil
2 halibut fillets
lemon wedge

Steps:

  • In a small bowl, combine paprika, garlic powder, thyme, salt, black pepper, cayenne pepper and oil to make a paste.
  • Pat fish dry with paper towels.
  • Using the back of a spoon, rub paste mixture evenly over the entire surface of the fish.
  • Cover with plastic wrap and refrigerate for 2 hours.
  • Preheat bbq to medium high and grease grill.
  • BBQ halibut, turning once, until cooked through, about 3 to 5 minutes per side (Alternately, cook fish in a nonstick frypan over medium high heat).
  • Cooking time may vary depending on thickness of fish.
  • Remove fish to a serving plate and serve with lemon wedges.
  • This rub works equally well with salmon, sea bass or tuna.

CAJUN FISH



Cajun Fish image

Trust your sense of smell, touch and sight when buying fish! PointsPlus® Value: 8. Brought to you by Weight Watchers.

Provided by Food Network Canada

Categories     dinner,fish,Healthy,Main,North American

Time 18m

Number Of Ingredients 9

1 lb(s) uncooked baby potatoes, halved
½ cup diet Italian salad dressing (2 calories per tablespoon)
2 Tbsp Cajun seasoning
¼ cup white all-purpose flour
1 lb(s) uncooked whitefish fillet
1 tsp olive oil
½ heads Romaine lettuce, washed, dried and torn into pieces
¼ cup diet Italian salad dressing (2 calories per tablespoon), extra
1 medium lemon, cut into wedges

Steps:

  • Boil potatoes until tender, drain and toss with dressing.
  • Combine Cajun seasoning and flour. Coat fish fillets with this mixture and shake off excess.
  • Heat oil in a medium frying pan and pan-fry fish until browned and cooked through, about 3 minutes on each side.
  • Toss lettuce with extra dressing and place on 4 serving plates. Set fish on top of lettuce and arrange warm potatoes around plates. Serve with lemon wedges. Sprinkle with extra Cajun seasoning, if desired.

CAJUN BAKED CATFISH



Cajun Baked Catfish image

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

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

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

BAKED CAJUN FISH



Baked Cajun Fish image

Make and share this Baked Cajun Fish recipe from Food.com.

Provided by wildheart

Categories     Cajun

Time 30m

Yield 25 serving(s)

Number Of Ingredients 10

2 teaspoons paprika
2 teaspoons chopped garlic
2 teaspoons onion salt
1 teaspoon cayenne
1 teaspoon white pepper
1 teaspoon oregano
1 teaspoon thyme
10 lbs fish, cut in 25 portions
3/4 cup butter or 3/4 cup margarine
1/2 cup lemon juice

Steps:

  • Mix the seasonings in a small bowl.
  • Put the fish portions into 2 greased 11x14 pans.
  • Sprinkle the lemon juice over each pan; then sprinkle with seasoning.
  • Melt the margarine and drizzle it over fish.
  • Bake in 350 oven 20 minutes or until fish flakes.

CAJUN COMPROMISE CATFISH



Cajun Compromise Catfish image

A fast, tasty, spicy fried fish recipe which can be adjusted to suit the cook's (or diner's) preference. I call it Cajun Compromise because the spice level is the result of a compromise between my wife and I. It can be served with tartar sauce for the timid, or hot sauce for the not-so-timid. Great for appetizers or a main dish.

Provided by NOCKO

Categories     Seafood     Fish     Catfish

Time 1h10m

Yield 4

Number Of Ingredients 10

2 pounds catfish fillets, cut into 2 inch pieces
1 cup milk, or as needed
1 egg
¼ cup all-purpose flour
¼ cup cornmeal
2 teaspoons ground black pepper
2 teaspoons ground mustard
2 tablespoons Cajun seasoning
1 dash pepper sauce (such as Frank's Red Hot®)
¼ cup oil for frying, or as needed

Steps:

  • Soak the fish pieces in milk for at least 30 minutes.
  • In a small bowl, whisk together the egg and hot pepper sauce. In a separate bowl, stir together the flour, cornmeal, pepper, mustard and Cajun seasoning. Dip fish pieces into the dry mixture, then into the egg, then back into the dry mix. Set on a plate in the refrigerator and chill for about 15 minutes. This will help the batter stick to the fish.
  • Heat more than enough oil to cover the bottom of a large heavy skillet over medium-high heat. Fry fish pieces for 3 to 4 minutes per side, or until golden brown. Depending on how much and what kind of Cajun seasoning you used, some of the breading may get darker than the rest.
  • Drain the fish on paper towels and serve with hot sauce or tartar sauce. Enjoy!

Nutrition Facts : Calories 447.8 calories, Carbohydrate 18.4 g, Cholesterol 158.1 mg, Fat 22 g, Fiber 1.3 g, Protein 41.2 g, SaturatedFat 5.4 g, Sodium 876.7 mg, Sugar 3.1 g

CAJUN CATFISH



Cajun Catfish image

If you grew up with family fish fries, you know just how tasty fried fish and all the trimmings are.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 8

Number Of Ingredients 11

2 cups vegetable oil
1 cup Gold Medal™ all-purpose flour
1/2 cup stone-ground cornmeal
2 tablespoons Cajun Creole seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon ground red pepper (cayenne)
1 egg
2 pounds catfish nuggets, skin removed
Salt
1/4 cup lemon juice

Steps:

  • In heavy 3-quart saucepan, heat oil over medium-high heat to 375°F.
  • In shallow dish, stir together flour, cornmeal, Creole seasoning, onion powder, garlic powder and red pepper. In another shallow dish, beat egg with fork until foamy.
  • Sprinkle catfish nuggets with salt and lemon juice. Dip each nugget into beaten egg, then roll in flour mixture to coat. Drop 4 to 6 nuggets at a time into hot oil. Cook 2 minutes; turn and cook 1 minute longer or until deep golden brown. Remove from oil; drain on paper towels.

Nutrition Facts : Calories 360, Carbohydrate 15 g, Cholesterol 105 mg, Fat 2 1/2, Fiber 1 g, Protein 26 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 450 mg

CAJUN CATFISH SUPREME



Cajun Catfish Supreme image

I entered this recipe in a large neighborhood Cajun party contest, and won first prize. It is an unusual, but delicious way of preparing catfish.

Provided by Lu

Categories     Seafood     Fish     Catfish

Time 2h15m

Yield 6

Number Of Ingredients 9

1 ½ pounds catfish fillets, cut in strips
2 teaspoons Cajun-style blackened seasoning
4 tablespoons mayonnaise
½ cup butter
1 cup sliced fresh mushrooms
½ cup chopped fresh parsley
1 cup sliced green onions
1 pound small, peeled shrimp
2 (10.75 ounce) cans condensed cream of shrimp soup

Steps:

  • Sprinkle catfish strips with blackened fish seasoning. Spread catfish with mayonnaise. Place in a shallow dish, cover, and refrigerate for 1 hour.
  • In a large skillet, heat 4 tablespoons butter until it begins to sizzle. Sear the fish strips until golden, turning once. Transfer to a 9x13 inch baking dish, and arrange fish in a single layer.
  • In the same skillet, heat remaining 4 tablespoons butter over medium heat. Cook and stir mushrooms in butter until golden. Stir in parsley, green onions, and shrimp. Reduce heat to low, and cook until shrimp are pink and tender. Stir in cream of shrimp soup, and blend well. Ladle soup mixture over fish in baking dish.
  • Bake at 375 degrees F (190 degrees C) for 30 minutes.

Nutrition Facts : Calories 483.9 calories, Carbohydrate 9.6 g, Cholesterol 225.4 mg, Fat 34 g, Fiber 1.2 g, Protein 33.6 g, SaturatedFat 15.7 g, Sodium 1290.5 mg, Sugar 1.3 g

CRISP CAJUN PANFISH



Crisp Cajun Panfish image

My mother was happiest with a fishing rod in her hands, and her method of frying her catch was always a hit. Whenever someone gives us fresh fish or if I buy some, I use this wonderful recipe. -Gayle Cook, Minot, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 10

2 cups all-purpose flour
2 teaspoons salt
2 teaspoons Cajun seasoning
1-1/2 teaspoons pepper
1/8 teaspoon ground cinnamon
2 pounds bass or perch fillets
2 eggs
1/4 cup water
2 cups mashed potato flakes
6 tablespoons canola oil

Steps:

  • In a large resealable plastic bag, combine the first five ingredients. Add fish, one piece at a time; shake to coat. Whisk eggs and water in a shallow dish. Place potato flakes in another shallow dish. Dip each fillet in eggs, then coat with potato flakes. Dip fish again in eggs and potato flakes., In a large skillet, heat 3 tablespoons oil over medium-high heat. Cook fish in batches for 3-4 minutes on each side or until fish flakes easily with a fork, adding oil as needed.

Nutrition Facts : Calories 415 calories, Fat 16g fat (2g saturated fat), Cholesterol 130mg cholesterol, Sodium 857mg sodium, Carbohydrate 38g carbohydrate (1g sugars, Fiber 2g fiber), Protein 28g protein.

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