Spice up your dinner routine with our mouthwatering Cajun Fish recipe! Tender and flaky fish fillets are seasoned with a bold homemade spice blend, then baked or pan-seared to perfection, and bursting with flavor. This easy-to-make dish will transport your taste buds straight to the vibrant streets of Louisiana.
What Type of Fish to Use
My favorites are whitefish like cod and catfish. Here are some options:
- Catfish: A common choice for Cajun cuisine. It has a mild and slightly sweet flavor that pairs nicely with the bold Cajun seasonings.
- Cod: A mild-flavored white fish that has a delicate texture and absorbs flavors well.
- Tilapia: Another versatile fish that works well with Cajun flavors. It has a mild taste and a firm texture, making it a popular choice for many dishes.
- Redfish: Also known as red drum, is a flavorful fish with a slightly sweet taste. It holds up well to bold seasonings.
- Snapper: A firm-textured fish with a slightly sweet and nutty flavor. It can handle the intense spices.
Any fish will work here, even salmon.
What is Cajun Seasoning?
Cajun seasoning is a blend of spices and herbs that is commonly used in Louisiana-style cuisine, particularly in Cajun and Creole cooking. The spice blend is known for its bold, spicy flavor, and it can be used to season a variety of dishes, including seafood, meats, vegetables, and soups. It’s often used in dishes such as jambalaya, gumbo, blackened fish or chicken, and shrimp.
What Type of Spices to Use
I like to use Homemade Cajun Seasoning, but you can use store-bought if you prefer. The homemade rub is a blend of the following:
- Ground white pepper
- Garlic powder
- Onion powder
- Cayenne pepper
- Paprika
- Dried thyme
- Ground black pepper
- Mustard powder
How to Make Cajun Fish
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Dry the fish completely and allow the fish to come to room temperature for 15 minutes.
- Combine the spices in a bowl and sprinkle the spices over the fish and rub them in.
- Pan sear or bake.
Is it Spicy?
It can be spicy, but the spiciness can be controlled by the amount of cayenne pepper that is used in the Cajun seasoning. If you are not a fan of spicy food, you can reduce the amount of cayenne pepper or omit it altogether.
Start with a small amount of cayenne pepper and add more to taste.
How to Tell When It’s Finished Cooking
The inside of the fish should be moist and flaky when you insert a fork into it.
How to Store Leftovers
Leftovers can be stored tightly covered and sealed for 3-4 days.
How to Reheat
You can reheat the fish on the stove for a couple of minutes until warm. You can also use the oven or air fryer at 350 degrees until warm. I avoid the microwave to avoid overcooked and dry fish.
Pair With These Recipes
Cajun Coleslaw
Cajun Dirty Rice
Cornbread Casserole
Bacon Corn Maque Choux
More Cajun Recipes
Cajun Shimp
Cajun Shrimp Boil
Cajun Crawfish Boil
Cajun Honey Butter Salmon
Cajun Salmon Alfredo
Cajun Shrimp Pasta
Cajun Shrimp Salad
Fish and Grits
Southern Red Beans and Rice
Cajun Fish
Ingredients
- 1 1/2 pounds white fish
- 1 tablespoon unsalted butter or olive oil Melted and measured solid.
Homemade Cajun Seasoning (Feel free to use store-bought if preferred)
- 1/2 tablespoon smoked paprika Regular paprika is fine.
- 1 teaspoon cayenne pepper See notes.
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- salt to taste
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground mustard powder
Instructions
- Dry the fish completely and allow the fish to come to room temperature for 15 minutes.
- Combine the spices in a bowl and sprinkle the spices over the fish and rub them in. Be sure to season the sides of the fish.
- I like to combine the spices before adding them to the fish because the amount you will need will vary based on the size of the fish you have. You don’t want to overseason. Add enough to fully coat both sides. And add more spices if you need it.
Pan Seared Fish Instructions
- Heat a cast iron or stainless-steel skillet on medium-high heat. Add 1 tablespoon of butter.
- Be sure to use a skillet that will fit the size of the fish you have or you may have to slice up the fillets so they fit. I used a 12 inch cast iron for large fillets.
- When the butter has melted, add the fish to the pan. Do not overcrowd the pan. The fish shouldn’t touch. Cook the fish in batches if needed.
- Cook the fish for 2-3 minutes on each side or until the fish is cooked through. It will turn opaque at the center. The fish will easily flake with a fork when it has finished cooking.
- Remove the fish and set aside to cool.
Baked Fish Instructions
- Preheat oven to 400 degrees.
- Place the seasoned fillets on a baking sheet lined with parchment paper or lightly greased with cooking spray.
- Place the baking sheet with the seasoned fish fillets in the preheated oven. Bake for approximately 12-15 minutes, or until the fish is cooked through and flakes easily with a fork. The exact cooking time may vary depending on the thickness of the fish fillets, so keep an eye on them to prevent overcooking.
- Cool before serving.
Notes
- If you aren’t into spicy food, omit the cayenne pepper. If you prefer something with less spice, only add 1/4-1/2 teaspoon.