Hot as the Sun Cajun Catfish

This is one that will hurt most peoples’ taste buds. It’ll make you sweat and possibly cry. For all you heat freaks, I hope you enjoy!

I just made this tonight and it was delicious, but super hot.  The outside had a nice crunch from the rub, but a tender, juicy inside.  The meat was fork/flake tender and the only thing I could think of to make it hotter would be slices of Serrano or Habenero peppers on top.


  • 1 Tsp Cayenne Pepper
  • 2 Tsp Black Pepper
  • 2 Tsp White Pepper
  • 2 Tsp Garlic Mrs. Dash
  • 2 Tsp Old Bay
  • 1 Tbsp Paprika
  • 2 Tsp Garlic Salt
  • 1 Tsp Dill
  • 1/2 Tsp Cumin
  • 1 Tbsp Frank’s Hot Sauce
  • 2 Tsp Sriracha Hot Sauce
  • 2 Catfish Filets
  • 2 Tsp Lemon Juice


  • Combine all dry ingredients in a bowl
  • Heat a pan to medium high heat
  • Heat the oven to 400 degrees
  • In another bowl combine the 2 hot sauces and stir til Sriracha is dissolved
  • Rinse filets under cold water and pat dry
  • Use 1 tsp of Lemon Juice on each Catfish’s top surface
  • Rub the Spices from the bowl all over both sides of both filets until coated evenly
  • Using your fingers, administer the hot sauce combo, thoroughly coating the entire fish
  • Put both filets into the pan lemon juiced side down
  • Cook for 4 minutes
  • Flip
  • Cook 4 minutes (Until both sides are darkened)
  • Place them on a baking sheet and put them in the oven
  • Cook for 3 minutes
  • Turn the Broiler to High
  • Keep an eye on your fish at this point and as soon as it looks crispy on the top take it out
  • *BROILERS BURN FOOD QUICK,  like 10 seconds quick!*

That’s all there is to the hottest Cajun Catfish I’ve ever had, and it’d probably be hotter if you marinade the meat in the hot sauce with the lemon juice.  I still have a little left over if anyone has any ideas for how to make it interesting, let me know.  I’m thinking a fish taco!


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