cajun catfish with over-easy eggs

I am aware of how gross this sounds. Even I think it sounds gross. Every time I Instagram this personal favorite of mine, I get 60 percent “GOALLLLLLLS <3 <3 <3” (OK, I love it too, but come on, catfish should not be your goal. Just make some catfish. That’s a really attainable goal you’ve set) and 40 percent “BARRRRRFFFFFZZZZ CATFISH.” Why do you hate catfish so much? Is it because they are physically hideous bottom-feeders that consume purely water mud? God, you’re so judgy. Errrrrmmmm…I am not really selling you this recipe well.

I love catfish. It’s wonderfully hard to overcook unless you’re really just an idiot, and its meat is naturally juicy, all while somehow being meaty and light at the same time. Plus, I would eat a fedora if it were covered in my Cajun seasoning.

Prep Time: 10 minutes

Total Time: 25 minutes

Serves 2

ingredients

for the cajun seasoning

  • 1 tablespoon minced garlic (about 2 cloves)

  • 2 teaspoons paprika

  • 1½ teaspoons dried thyme

  • 1 teaspoon kosher salt, plus more for seasoning

  • ½ teaspoon cayenne pepper, plus more for seasoning

  • ½ teaspoon Tabasco sauce

for the fish and eggs

  • 4 tablespoons olive oil

  • 2 (6-ounce) catfish fillets

  • 1 tablespoon butter, plus more for toast

  • 2 eggs

  • 2 slices white bread

  • Kosher salt and freshly ground black pepper

  • ½ avocado, sliced

steps

Preheat the oven to 425°F. Line a baking sheet with foil.

MAKE THE CAJUN SEASONING: In a small bowl, combine the garlic, paprika, thyme, salt, cayenne, and Tabasco.

MAKE THE FISH: Combine the seasoning mixture with 3 tablespoons of the olive oil and rub it all over the fish fillets. Place on the baking sheet and bake until cooked through but still juicy, about 12 minutes. Season with more salt and cayenne to taste.

MEANWHILE, FRY THE EGGS: Heat a large nonstick skillet over medium heat. Add the butter and remaining 1 tablespoon oil. After the butter foams, crack the eggs right into the skillet. Cook until the whites are set, 2 to 3 minutes. Flip the eggs and cook until the whites are just set and the yolks are still runny, 10 to 30 seconds, depending on how runny you like them.

Toast and butter the bread, slide one egg over each slice of bread, and season with salt and pepper. Serve with the catfish and avocado slices.

Recipe from/inspired by: Cravings by Chrissy Teigen
#eggs #fish
cajun catfish with over-easy eggs