Cajun Catfish

*10 Ing. or Fewer *Quick to Prep *Gluten-Free
Makes 4 servings
Prep. Time: 5 minutes Cooking Time: 2 hours Ideal slow-cooker size: 6-qt.
Needed at Time of Preparation:
4–6 oz. catfish fillets
2 tsp. paprika
1 tsp. black pepper
1 tsp. oregano
1 tsp. dried thyme
½ tsp. garlic powder
½ tsp. kosher salt
½ tsp. parsley flakes
¼ tsp. cayenne pepper
1 Tbsp. coconut oil, melted
Preparation Instructions:

  1. Place all ingredients into a gallon-sized freezer bag and smoosh around to coat the fillets well.
  2. Remove as much air as possible, then seal bag.
  3. Label the bag with the information below, then freeze.
    Information for Freezer Bag:
    CAJUN CATFISH
    Makes 4 servings
    Cooking Time: 2 hours Ideal slow-cooker size: 6-qt.
    Needed at Time of Cooking:
    1 tsp. coconut oil

Instructions:

  1. Thaw bag completely for 24–48 hours or more.
  2. Place coconut oil in the crock and turn to High. Let it melt.
  3. Empty contents of freezer bag into the crock, spreading fillets out evenly.
  4. Cover and cook on Low for about 2 hours, or until the fish flakes easily with a fork.

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