Cajun Baked Catfish

Delicious!! I used 4 Guidry's catfish fillets, one cup of Lamb's stone ground cornmeal and cut the spices down to a bit less than 1/2. Instead of greasing the pan, I lined it with foil, and rubbed garlic infused olive oil on the foil. I did use all of the butter, simply because there is no such thing as too much butter! It made for a wonderful dinner! ratherbeswimmin, thanks for the great recipe!!

We really enjoyed this fish. The only negative comment I have would be that I wasted a cup of cornmeal - I had two pounds of catfish and 1 cup would have been more than enough. Thanks for posting this - will definitely make this again.

I have made this a few times now... First time, followed the recipe, and even with the salt amounts half the "original" this was way way too salty. Next times I made it, and the flavor made it worth the next times even tho it was salty, I left out the salt completely, cut back on the seasoning salt, and just put tiny pats of cold butter on top of each fillet rather than pour a ton of butter over everything... I think I used about half the butter called for that way. With changes, this is one of my favorite catfish recipes.

I made these today for lunch and wow..these were really salty! I love catfish though and I did eat it because the parts with less of the crust were delicious. Next time I would omit the salt & seasoning salt and stick to the cajun seasoning. Thanks for an easy recipe NurseDi!