Cajun Catfish And Sweet Potato Fries
Spice up your weeknight dinner routine with this quick and easy Cajun catfish. Plus, it’s fun and filling, and the sweet potato fries are a nice balance against the heat of the spice rub.
Equipment
- Sheet Pan
- Aluminum Foil
- Oven
- Large Bowl
Ingredients
30 MINUTE, QUICK PREP
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ¼ teaspoon kosher salt plus more for seasoning
- ¼ teaspoon freshly ground black pepper
- 4 skinless catfish fillets about 2 pounds total
- 2 pounds sweet potatoes unpeeled, ends trimmed, and sliced into sticks ¼ to ½ inch thick
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 450°F. Line a sheet pan with aluminum foil or parchment paper.
- In a large bowl, combine the garlic powder, oregano, thyme, paprika, onion powder, ¼ teaspoon of salt, and the pepper. Mix thoroughly to combine.
- Toss the catfish fillets in the spice rub until coated on all sides, then place them on one end of a sheet pan, evenly spaced.
- In the same large bowl, toss the sweet potatoes with olive oil and a sprinkle of salt to taste. Add the sweet potatoes to the other end of the sheet pan in an even layer.
- Roast for 12 to 18 minutes, until the sweet potatoes are soft and have begun to brown and the fish is cooked through and flaky.
- Serve side by side.
Notes
DOUBLE IT UP: I like to double up the rub portion of the recipe and save the extra for later. It’s great on steaks and chicken, and makes a good dry rub for grilling. The spice rub will last up to 3 months if stored in a dry, dark place such as your kitchen cupboard.