Yield: 4 servings
Ingredients
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
Method
Preheat your oven to 375°.
- For the Catfish:
- Season each side of the fish filets with salt and pepper.
- Set up a breading station by filling three bowls or bread pans with first flour, second whisked eggs, and third the cornmeal.
- Dredge the filets in the flour, shake it off then dredge it in the eggs.
- Drain for a moment then dredge through the cornmeal.
- Lay each crusted filet on a baking sheet.
- Bake for 15 to 20 minutes, until the fish is cooked through.
- For the Cajun Spice Blend:
- Pour all the spices into a mason jar and admire the colourful layers.
- Cap the jar, shake it and have a good sniff.
- That’s flavour!
- For the Cajun Pan Sauce:
- Meanwhile heat a medium saucepan over medium-high heat with the oil.
- Add onions, celery and green pepper and sauté them until they smell really good and soften a bit.
- Add a few spoonfuls or more of the Cajun Spice Blend, tomato juice.
- Season with salt.
- Bring to a simmer and continue cooking until the fish is ready.
- After 10 minutes or so it’s hot, flavourful and ready.
- Keep simmering for about 20 minutes if you like a thicker sauce.