Sunday, March 03, 2013
Tonight I made Cajun Baked Catfish! recipes.sparkpeople.com/
I used extra virgin olive oil instead of canola. And Chef Meg put me on to smoked paprika; having never seen it in the modest little groceries where I shop, I had ordered some online. This was my first opportunity to use it! The recipe calls for regular paprika, but I figured the smoky flavor would combine really well with the Cajun flavors.
Unfortunately my goofy housemate had brought home a WHOLE catfish (well, it was gutted & didn't have its head--but everything else was there), even though we had talked about steaks, filets or chunks. She thought she was saving $$, but I don't think she actually did. Anyway, it quickly proved impossible for me to get it off the bone raw, so I smeared both sides & the cut-open inside surfaces with the seasoning mixture & stuck it in the hot oven like that. It took much longer to bake than the recipe, because of being so much thicker; it ended up in the oven about 31 minutes.
I have eaten one small filet thus far & hereby pronounce this recipe GREAT! The whole fish seems to have a fishier smell/flavor than catfish chunks/filets normally do; I guess it's been rinsed less in preparation or something. But this was not a problem, because the Cajun spiciness addresses it just fine--maybe dealing with catfish fishiness was one of the reasons they came up with this spice combo in the first place! And the smokiness is not overwhelming, just right.
I love how easy this recipe is.
But next time I will definitely shop for my own fish (chunks).