Saturday, March 21, 2015

Cajun Broiled Catfish Fillets

Cajun broiled catfish fillets are quick and simple to prepare. My family and friends have always preferred the smaller catfish which are between 12 to 16 inches long because they are more tender and tasty than the larger ones, plus they cook more quickly.

Broiled Catfish Fillets
  • 12 small catfish fillets, patted dry
  • 3/4 cup Italian-style bread crumbs
  • 1 Tbs. mustard 
  • 2 Tbs. lemon juice
  • 1 Tbs. Worcestershire sauce
  • 1/2 cup butter
  • 1/2 tsp liquid smoke
  • Salt and pepper to taste


  1. place the catfish fillets in a well-oiled baking pan or cookie sheet
  2. rub a small amount of mustard on top of each fish fillet 
  3. combine the remaining wet ingredients to make a basting sauce
  4. lightly brush sauce over the fillets 
  5. lightly sprinkle Italian-style breadcrumbs on each fillet
  6. broil on high until golden brown (around 6 to 7 minutes).

The heat source should be about 5 to 6 inches from the fillets. Do not flip the tender fillets because it may cause them to fall apart. Serve over fried rice.

Bon Appetite!
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