Baked Cajun-Spiced Catfish with Roasted Sweet Potato Wedges

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty Southern-inspired baked catfish seasoned with smoky Cajun spices paired with sweet potato wedges roasted to a tender finish. This southern american-inspired seafood (gluten free) ready in about 50 minutes pairs fillets (6 oz each) catfish fillets, olive oil, paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Southern American cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, toss 2 medium peeled sweet potatoes cut into 1/2-inch wedges with 1 tbsp olive oil and 1/2 tsp salt until evenly coated. Arrange wedges on a baking sheet in a single layer and roast for 25 minutes, flipping halfway through until tender and slightly caramelized.
  2. Step 2: While the sweet potatoes roast, combine 2 tsp paprika, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper in a small bowl. Rub this Cajun spice mix evenly over 4 catfish fillets.
  3. Step 3: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear the seasoned catfish fillets for 2 minutes per side until golden and slightly crisp.
  4. Step 4: Transfer the skillet with catfish to the oven during the last 10 minutes of sweet potato roasting, baking the fish until opaque and flaky, about 8-10 minutes.
  5. Step 5: Remove catfish and sweet potatoes from the oven. Plate 1 fillet with a portion of sweet potato wedges, garnish with 2 tbsp chopped fresh parsley and serve with 1 lemon wedge per serving for squeezing over the fish.

Equipment for this recipe

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Frequently asked questions

How long does Baked Cajun-Spiced Catfish with Roasted Sweet Potato Wedges take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Cajun-Spiced Catfish with Roasted Sweet Potato Wedges?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Baked Cajun-Spiced Catfish with Roasted Sweet Potato Wedges?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Cajun-Spiced Catfish with Roasted Sweet Potato Wedges for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Cajun-Spiced Catfish with Roasted Sweet Potato Wedges gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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