Parker Feierbach

Catfish makes us think of lazy summer days spent at the lake, and we love it for that. Baking your catfish makes this meal much easier, with no worry of oil getting everywhere. We still bread it in cornmeal and season it with some Cajun seasoning, so you won't miss anything at all!

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Yields: 4 servings Prep Time: 0 hours 5 mins Total Time: 0 hours 25 mins

Ingredients 1/4 c. extra-virgin olive oil, divided 1 c. cornmeal 1 tbsp. Cajun seasoning 4 catfish fillets Kosher salt Freshly ground black pepper Lemon wedges, for serving This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. Directions Preheat oven to 425° and drizzle 2 tablespoons oil on a large baking sheet. On a large plate, combine cornmeal and Cajun seasoning. Season catfish with salt and pepper, then dredge fish in seasoned cornmeal, pressing to coat. Place fish on prepared baking sheet and drizzle with remaining 2 tablespoons oil. Bake until golden and fish flakes easily with a fork, 15 minutes. Serve with lemon wedges.

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