Brown Bag Catfish

When I was a little girl, I thought my dad was a magician. When we went camping, he would make bacon and eggs in a paper sack. I sat there waiting for the sack to burst into flames but instead he would present a perfect campfire breakfast. I suppose I shouldn’t have been surprised, this was the same man who could wiggle my nose off my face and magically replace it.

Today, I am serving up some of my own magic with this a blackened catfish cooked and served in a brown bag. Using a paper bag to cook foods helps to retain moisture and seal in flavor. I am using my newly released Cajun seasoning for the blackened seasoning giving it some sweet heat with the perfect blend of selected herbs and spices.

Prep Bags:

Lightly spray the inside of 4 brown bag with olive oil spray. The bags should be slightly translucent after spraying.  Cut butcher’s twin in 4 8-inches long strings. Set aside.

Make Lemon Butter:

In a small saucepan over low heat, melt 2 tablespoons butter, 1 tablespoon oil, 1 teaspoon lemon zest, and 1/3 cup lemon juice.

Prep the Catfish:

Brush the lemon sauce over the fillets and sprinkle with 2 tablespoons TWS Cajun seasoning. Place a lemon slice and a dill sprig on each fillet. 

Gently slide a fillet into each paper sack. 

Gather the mouth of the bag and secure it with the twine.

Bake the Brown Bag Catfish:

Bake in a preheated 350°F for 10 minutes. Transfer the bags to a dinner plate. For maximum effect, slice open the bags at the table right before serving letting the stream waft up and seduce your dinner guest.

Serve:

Serve with a healthy green vegetable. I need to caution you will want to know your dinner guest. Blackened seasoning can pack a punch. If you have someone who does not like heat omit the Cajun seasoning and serve with the lemon sauce only.

Brown Bag Catfish
Prep Time
10 mins
Cook Time
10 mins
 
Course: Main Course
Keyword: easy dinner ideas, healthy
Servings: 4 servings
Author: Ella @ thewackyspoon.com
Ingredients
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 teaspoon lemon zest, grated
  • 1/3 cup fresh lemon juice
  • 2 tablespoons TWS Cajun seasoning
  • 4 catfish fillets, rinsed and patted dry
  • 4 sprigs fresh dill
  • 1 lemon, sliced into 4 thin rounds
Instructions
  1. Preheat the oven to 350° F.
  2. Lightly spray the inside of each brown bag with olive oil spray. The bags should be slightly translucent after spraying. Cut butcher’s twin in 4 8-inches long strings. Set aside.
  3. In a small saucepan over low heat, melt the butter oil, lemon zest, and lemon juice.
  4. Place the catfish in a single layer on a large rimmed baking sheet. Brush the sauce over the fillets and sprinkle with the TWS Cajun seasoning.
  5. Place one lemon slice and one dill sprig on each fillet. Gently slide each fillet into each paper sack.
  6. Gather the mouth of the bag and secure it with the twine.
  7. Bake for 10 minutes. Transfer the bags to 6 dinner plates.
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Author: Ella

Just a girl who loves to cook farm-to-fork foods living the dream!

12 thoughts

    1. Thank you! I love the brown bag method for fish especially. Fish can dry out and become rubbery if overcooked. This method just keeps all those scrumptious juices in the fish.

    1. Hahaha….it was tasty. I remember the catfish my dad used to bring home from the creek, I believe they were yellow belly catfish, were too fishy for my taste. I was hesitate, but these farm raised beauties had a nice mellow taste that the absorp the cajun seasoning perfectly.

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