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Zesty Cajun Catfish and Potato Wedges

Prep Time10 minutes
Cook Time30 minutes
Servings: 4
Calories: 436kcal

Ingredients

  • 1 pound catfish fillet (or other mild white fish)
  • nonstick spray (or olive oil mister)

Cajun Spice Blend

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin powder
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon Mrs. Dash (or other salt-free seasoning blend)
  • ½ teaspoon ground black pepper

Potato Wedges

  • 3 Russet potatoes (cut into wedges)
  • 1 teaspoon olive oil
  • 1 tablespoon Cajun spice blend above ^^

Zesty Sauce

  • ¼ cup light mayonnaise
  • 2 tablespoon ketchup
  • 1 tablespoon mustard (I used brown mustard, but any will do)
  • 1 tablespoon red wine vinegar (any kind of vinegar will be fine)
  • 2 teaspoon Worcestershire Sauce
  • 1½ teaspoon olive oil
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ¼ tsp onion powder

Instructions

  • Preheat the oven to 425 °F. Lightly spray a large foil-lined baking sheet with nonstick spray.
  • Stir all the Cajun spice blend ingredients together in a small bowl and set aside.
  • The potatoes take the longest time to cook, so we'll start with those. Slice the potatoes up into wedges and toss them with 1 teaspoon olive oil + 1 tablespoon of the Cajun spice blend in a large bowl.
  • Spread the potato wedges in an even layer on the prepared baking sheet. Roast them for 15 minutes at425 °F , give them a stir, and put them back in for another 10 to 15 minutes (cooking time depends on how large and thick your potato wedges are.)
  • Meanwhile, while the potatoes are in the oven, heat a skillet over medium-high heat and spray it lightly with nonstick spray.
  • Rinse your fish fillets, pat them dry and give them a light spray with nonstick (or an olive oil mister also works)
  • Rub the remaining 1 tablespoon of the Cajun spice blend onto both sides of the fish.
  • Cook the fish in a hot skillet, about 5 minutes per side.
  • Whisk together all the zesty sauce ingredients in a small bowl, and use it as a dipping sauce for the fish and potatoes.