Crispy Cajun Catfish with Garlic Roasted Potatoes and Grilled Asparagus

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Tips for Experienced Cooks

To elevate the Cajun Catfish, consider making your own Cajun seasoning blend to control the spice and salt levels better. You can balance the flavors more precisely to your liking. For the roasted potatoes, after they're cooked, toss them in a mixture of fresh herbs like parsley and chives for an added layer of flavor. For the asparagus, finishing it with a sprinkle of grated Parmesan cheese right after grilling could add a nice savory note. Finally, use freshly squeezed lemon juice for serving to enhance the freshness of the dish.

Step 1: Prepare the Cajun Seasoned Flour

In a shallow dish, combine the flour, Cajun seasoning, salt, and pepper. Dredge the catfish fillets in the seasoned flour mixture, coating both sides.

  • 1/2 cup all-purpose flour
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 catfish fillets

Step 2: Cook the Catfish

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the catfish fillets and cook for 3-4 minutes per side, until crispy and cooked through. Remove from the skillet and set aside.

  • 2 tablespoons vegetable oil
  • Catfish fillets from step 1

Step 3: Roast the Potatoes

In a separate baking dish, toss the cubed potatoes with olive oil, minced garlic, dried thyme, paprika, salt, and pepper. Roast in a preheated oven at 425°F (220°C) for 25-30 minutes, or until golden brown and crispy.

  • 2 lbs potatoes, cubed
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Step 4: Grill the Asparagus

Preheat a grill or grill pan over medium-high heat. Brush the trimmed asparagus with olive oil and season with salt and pepper. Grill for 3-4 minutes, turning occasionally, until tender and lightly charred.

  • 1 lb asparagus, trimmed
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Step 5: Serve

Serve the crispy Cajun catfish fillets with the garlic roasted potatoes and grilled asparagus. Drizzle with lemon juice for extra freshness.

Meat, Eggs, & Dairy

  • 4 fillets catfish

Fresh Produce & Herbs

  • 4 large russet potato
  • 1 bunch asparagus

Pantry Items

  • 1 cup all-purpose flour
  • 4 tablespoons vegetable oil
  • 4 tablespoons olive oil
  • 2 tablespoons lemon juice

Seasonings & Spices

  • 2 tablespoons cajun seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cloves garlic
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika
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