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Broiled catfish is a satisfying and simple dinner that comes together relatively quickly, which makes it perfect for busy weeknights. This broiled catfish recipe is full of bold, Creole-inspired flavors — you'll come back to it again and again.
Creole Broiled Catfish Ingredients
Here's what you'll need to add to your grocery list when you want to make this flavorful broiled catfish:
Catfish
You'll need four whole catfish or eight catfish filets.
Oil
Olive oil is brushed onto the fish to lock in moisture and so the seasonings have something to adhere to.
Seasonings
This broiled catfish calls for a tablespoon each of three seasonings with Creole flavors: seasoned pepper (such as Lawry's), garlic powder with parsley (such as Lawry's), and spicy salt (such as Tabasco). If you can't find all three spices, you can just use three tablespoons of Creole seasoning.
How to Broil Catfish
You'll find the full, step-by-step recipe below — but here's what you can expect when you make this Creole-seasoned broiled catfish:
Prepare the Catfish
Rinse and dry the catfish, then brush it with olive oil on all sides. Place the catfish (arranged in a single layer, if you're using filets) in a foil-lined broiler pan.
Season the Catfish
Combine the seasonings in a small bowl and sprinkle half of the mixture over the top side of the fish.
Broil the Catfish
Broil for five minutes, flip with a spatula, and sprinkle the remaining spice mixture on the other side. Continue cooking until the fish is opaque and a digital thermometer inserted into the thickest part of the meat reads 145 degrees F.
What to Serve With Creole Broiled Catfish
Looking for delicious side dish inspiration? We've got you covered. Opt for a Creole- or Cajun-inspired side (check out our collection of Best Cajun Side Dishes) or peruse our collection of Best Side Dishes For Fish.
Editorial contributions by Corey Williams
Ingredients
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8 (8 ounce) fillets catfish
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¼ cup olive oil
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1 tablespoon seasoned pepper
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1 tablespoon garlic powder with parsley
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1 tablespoon spicy seasoned salt
Directions
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Gather ingredients. Position a rack 5 inches below the heating element of an oven and preheat the broiler to high.
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Rinse the fish fillets under cold running water and pat them dry. Brush both sides with oil and arrange them in a single layer on a broiler pan lined with aluminum foil.
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Mix together the seasoned pepper, garlic powder, and seasoned salt in a small bowl. Sprinkle half of the spice mixture over one side of the fish.
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Broil for 5 minutes.
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Using a spatula, carefully turn the fish over. Sprinkle with the remaining spice mixture. Continue broiling until the fish is opaque in the center, 3 to 5 minutes more.
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Serve immediately.
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Chef's Notes:
You can use 4 dressed whole catfish (12 to 16 ounces each) instead of fillets.
If you can't find the seasoned pepper, garlic powder with parsley, and Tabasco® seasoned salt, you may substitute 3 tablespoons of your favorite Creole seasoning. My favorite is "Black River Creole Seasoning" from the Savory Spice Company in Denver, Colorado.
Nutrition Facts (per serving)
362 | Calories |
24g | Fat |
2g | Carbs |
35g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 362 | |
% Daily Value * | |
Total Fat 24g | 31% |
Saturated Fat 5g | 25% |
Cholesterol 105mg | 35% |
Sodium 991mg | 43% |
Total Carbohydrate 2g | 1% |
Protein 35g | 70% |
Potassium 670mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.