There are lots of oven baked cajun catfish recipes out there for fillets, so I’ve decided to create one specifically for catfish steaks. Is there a difference? Yes, the prep and cooking time. You want to sit them out for at least 15 minutes so that they’re close to room temperature. This will help allow even cooking – which is approximately 45 minutes, depending on the thickness. Catfish steaks have a lot of bones, but there’s a lot of flavor there too. Also try out my Blackened catfish fillet recipe too.
Equipment
Ingredients
- 2 lbs catfish steaks
- 2 tbsp Tony Crachere's Creole Seasoning
- 2 tbsp italian seasoning
- 1 tbsp lemon pepper
- 1 tbsp paprika
- 1 tbsp olive oil
Instructions
- Preheat oven to 400°F.
- Take catfish out of refrigerator and allow approximately 15 minutes to come to room temperature to allow for even cooking. Rinse and pat catfish dry.
- Place catfish in a bowl and drizzle with olive oil.
- In a separate small bowl, mix all seasonings well.
- Sprinkle and rub seasonings into the catfish.
- Line a cookie sheet or baking dish with aluminum foil or a silicone baking mat.
- Place catfish on pan without overcrowding.
- Bake at 400°F degrees uncovered for 45 minutes, depending on thickness.
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The recipe is not as juicy as the picture
Hmm… if you do decide to try it again, maybe use a silicon mat like in the photo. The photo also has about 2 lbs of catfish. You may need to adjust your cooking time – especially depending on the thickness of your catfish steaks or filets. You can also adjust your olive too, but when I make these – the photo AND video is how mine appear.