Cornmeal Crusted Catfish

Yield:  4 servings


For the Catfish:

  • 1/2 cup flour
  • 2 eggs
  • 1/2 cup course cornmeal
  • 4 catfish filets, 6-8 oz each
  • Sprinkled sea salt and freshly ground black pepper, to taste

For the Cajun Spice Blend:

  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 2 tablespoons paprika
  • 2 tablespoons gumbo file
  • 2 tablespoons chipotle powder

For the Cajun Pan Sauce:

  • 2 tablespoons olive oil
  • 2 onions, peeled and chopped
  • 1 stalk of celery, chopped
  • 1 green pepper, cored and chopped
  • 2 tablespoons Cajun Spice Blend
  • 2 cups tomato juice
  • Sprinkled sea salt and freshly ground black pepper, to taste


Preheat your oven to 375°.

  1. For the Catfish:
    1. Season each side of the fish filets with salt and pepper.
    2. Set up a breading station by filling three bowls or bread pans with first flour, second whisked eggs, and third the cornmeal.
    3. Dredge the filets in the flour, shake it off then dredge it in the eggs.
    4. Drain for a moment then dredge through the cornmeal.
    5. Lay each crusted filet on a baking sheet.
    6. Bake for 15 to 20 minutes, until the fish is cooked through.
  2. For the Cajun Spice Blend:
    1. Pour all the spices into a mason jar and admire the colourful layers.
    2. Cap the jar, shake it and have a good sniff.
    3. That’s flavour!
  3. For the Cajun Pan Sauce:
    1. Meanwhile heat a medium saucepan over medium-high heat with the oil. 
    2. Add onions, celery and green pepper and sauté them until they smell really good and soften a bit. 
    3. Add a few spoonfuls or more of the Cajun Spice Blend, tomato juice.
    4. Season with salt.
    5. Bring to a simmer and continue cooking until the fish is ready.
    6. After 10 minutes or so it’s hot, flavourful and ready.
    7. Keep simmering for about 20 minutes if you like a thicker sauce.