Ingredients:

  • 4 medium Catfish Fillets (approx. 175 g / 6 oz each), skin removed
  • 2 tbsp (30 ml) Olive Oil or Unsalted Butter, melted
  • 1 tbsp (15 ml) Smoked Paprika
  • 1 tsp (5 ml) Cayenne Pepper
  • 1 tsp (5 ml) Garlic Powder
  • 1 tsp (5 ml) Onion Powder
  • 1 tsp (5 ml) Dried Oregano
  • 1 tsp (5 ml) Dried Thyme
  • ½ tsp (2.5 ml) Fine Sea Salt
  • ½ tsp (2.5 ml) Freshly Ground Black Pepper
  • 1 small bunch Fresh Parsley, chopped (for garnish)
  • 1 large Lemon, cut into wedges (for serving)

Instructions:

  1. Preheat Oven and Prep: Preheat oven to 200°C / 400°F. Line a baking sheet with parchment paper or foil. Thoroughly pat the catfish fillets dry using paper towels; this is vital for achieving a crisp crust.
  2. Create the Cajun Rub: In a small bowl, thoroughly whisk together all the rub ingredients (smoked paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, sea salt, and black pepper). Ensure there are no clumps.
  3. Season the Fish: Brush the tops and sides of each dried catfish fillet lightly with the melted butter or olive oil. Evenly sprinkle and gently press the Cajun Rub onto all sides of the fillets until the entire surface is coated.
  4. Bake to Perfection: Place the seasoned fillets onto the prepared baking sheet. Bake for 15 to 20 minutes, until the rub has formed a deep, dark crust and the fish flakes easily with a fork. The internal temperature should reach 63°C / 145°F.
  5. Finish and Serve: Remove the fish from the oven and let it rest on the pan for 2–3 minutes. Transfer the fillets to serving plates, sprinkle generously with fresh chopped parsley, and serve immediately alongside lemon wedges.