Evelyn Brandon – For The Record

I love everything about catfish. I love it fried, baked, blackened, grilled – well, you get the drift. It’s been one of my favorite foods since I was a kid. The thing about catfish is that there are so many ways to fix it. There are literally thousands of variations for each recipe and in my opinion, all good!

I found this recipe on Beazell’s Cajun Seasoning’s Facebook page. Mrs. Hollyn Chellette sure knows how to throw them out there.

The first time I made this recipe, I loved it just the way it was. I didn’t change a thing at all. It’s a real keeper and perfect for any occasion. For more of Hollyn’s recipes, visit the Beazell’s Facebook page at https://www.facebook.com/BeazellsCajun/ and tell them Evelyn sent you.

Baked Catfish Filets

2 6 oz. catfish filets

2 teaspoons lemon juice

3 Tablespoons yellow cornmeal

1 Tablespoon flour

2-3 teaspoons Lemon Beazell’s Cajun seasoning (found in Louisiana stores)

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

Non-stick cooking spray or butter


Sprinkle the lemon juice all over the filets. In a large Ziploc  bag, combine cornmeal, flour, Beazell’s seasoning, thyme and basil. Add catfish and shake to coat.

Place on baking sheet coated with non-stick cooking spray or butter. If desired, you may line your baking sheet with foil. Bake at 400 for 20-25 minutes, or until fish flakes easily with a fork.

Bon appétit!

NOTE: To order Beazell’s online, visit their website at http://beazells.com/.