Cajun Catfish (low-carb, gluten-free, and delicious!)
Prep time
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This Cajun Catfish is a quick, easy, and delicious weeknight dinner, ready in around 20 minutes! If you don't have garlic salt (I never do, for some reason), you can use this little recipe to whip some up from garlic powder and table salt. To avoid overcooking the fish, I sometimes take it out when it's not quite fully cooked (e.g. a little wet inside as opposed to flaky) and cover it with aluminum foil to rest for 10 minutes, at which point it flakes easily. Keep your eye on it, since your filets may be a different thickness than mine were.
Serves: 4
  • 2 tablespoons canola oil
  • 2 teaspoons garlic salt
  • 2 teaspoons dried thyme
  • 2 teaspoons paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon Frank's Red Hot Sauce
  • 1/4 teaspoon black pepper
  • 4 catfish fillets (8 ounces each)
  1. Preheat the oven to 450 degrees F and spray a 9 x 13-inch baking dish with cooking spray. In a small bowl, whisk together the canola oil, garlic salt, thyme, paprika, cayenne pepper, hot sauce, and black pepper. Brush over both sides of each filet evenly, using all of the spice mixture.
  2. Bake for 10-13 minutes or until the fish flakes easily with a fork. Serve immediately.
Recipe by Willow Bird Baking at