17 Nov

My love for catfish lately is no secret. I freaking LOVE what you can do to this fish. I am in love with the feeling I have after enjoying a piece. It’s nice to make hearty, ridiculously flavorful cheesy bacon dishes, trust me, but there is no feeling like eating something completely delicious and yet also pretty darn good for you. Better than most the crap I make, anyhow.

I used to hate fish. I’m still not a fan. When the specials are announced at a restaurant, my eyes never get wide when the server talks about the today’s fresh fish. I don’t care. Fish is lame and to only be eaten by people on serious diets. In my silly mind, at least.

But not this fish. Combine that tastiness with the ease of making it, and I swear you’ll be obsessed, too.

My favorite way to easily and quickly do up a filet of catfish is here:Β

But lately I’ve been on a kick with all sorts of store-bought rubs. It kind of drives me crazy on twitter when I literally post the entire recipe in 140 characters and have 100 people coming back to me to say “WHAT’S IN THE RUB?? RECIPE PLEASE!!” Stop over thinking! Don’t complicate it. You can literally go into any store and buy some cajun seasoning or lemon herb seasoning. Maybe people just think I’m fancier than I am? Trust me, sometimes I am just not in the mood to make a big production out of things. Especially breakfast when I am STARVING. And it has been brought to my attention that MANY of you have never had catfish and eggs. What!! Holy moly it is GOOD! Plus I usually end up eating breakfast around 11am so it’s a nice lunchy breakfast.


Got a couple of catfish filets (no bones!) from the seafood counter. Sometimes I see the ones that already have the seasoning on em, but I’ve learned now to just literally turn around while they are pricing the fish and bam, cheap seasoning all over the place. It’s hilarious how much more they charge to sell it pre-seasoned, when you can buy a enough an arm lengths away to season about 20 filets on your own. Whole Foods! WHY I OUGHTA! This is my favorite seasonings right now but I have endless amounts in shakers in my cabinet….lemon and garlic tonight.

Anyhoo, it’s so easy that I even feel dumb saying it but…. lay out your seasoned filet (I season it til it don’t stick no mo) on a lightly greased piece of foil atop a cookie sheet….yes I am a heavy-handed seasoner…

Bake for 10-12 minutes at 450 degrees. It might loooook not cooked but it is. I just lovvvve a juicy catfish filet oh baby.

Heat up a bit of oil in a non-stick pan jusssst above medium heat. Gently crack and egg and don’t touch! Everytime I get the urge to touch a sunny-side up egg, I spaz out and ruin it. I am incapable of being gentle, but if you’re better at it, try to keep the whites in a neat circle, dammit.

It’s funny actually. I can cook a lot of things, but over-easy and sunny side up eggs give me the MOST trouble. IT’S AN EGG.

Anyhoo, lay the egg on your catfish, season with salt and pepper and make sure to break that yolk until your catfish is swimmin in it. Ideally there would be two eggs here but I only got one to look purdy. Sigh.

Too yummy of a photo to not repost πŸ™‚ A wonderful little 12 minute meal to give you energy for the day.


41 Responses to “meow”

  1. Dinner Party Animal November 17, 2011 at 2:09 pm #

    Next time, you could pan-fry those filets in some butter, and then cook the eggs in the same pan…fried catfish is even better than baked!

    • chrissyteigen November 17, 2011 at 2:14 pm #

      fried always wins over baked, always. but it’s nice to bake it and feel good πŸ™‚

  2. Pete C. November 17, 2011 at 2:20 pm #

    Seriously, I know there is no way to say this with out sounding creepy but….where have you been all my life? This is a great simple recipe and it looks delushious.

  3. ebolooshun November 17, 2011 at 2:21 pm #

    There’s no sauce better to dip catfish in than yummy warm egg yolk. This recipe wins.

  4. thedancingrunner November 17, 2011 at 2:32 pm #

    mmm cajun spices! & fish w/ eggs…very creative!

  5. Kayti Clayton November 17, 2011 at 2:53 pm #

    I realize this is a random post to leave this comment on but last night I finally (no idea why it took me so long!) decided to try your chipotle marinade. I didn’t have any alcohol in the house and I added extra peppers and lime juice but holy shit. It is the most amazing marinade I have ever tasted. Between my boyfriend and I we literally ate about a quarter of it before realizing we actually needed to marinade something in it. So Shazam! Tonight we will be having chicken legs in your amazing marinade and I have never. been. so. excited. Props, girl.

  6. Kristen November 17, 2011 at 2:55 pm #

    I’m making this tonight, headed straight to Whole Foods after work. But will have reoccuring nightmares of your Great White Cat Fish. So thanks for that.

  7. Vivian November 17, 2011 at 4:26 pm #

    Ooo going to try this! I really like the recipes you post here! I’m also a pretty apathetic fish eater, but I have been trying to get myself to cook it more often (I think I probably make it once every few years).

    You could also try baking your eggs along with the catfish. Just pour a spoonful of milk or cream on top and season (can also sprinkle herbs). Not sure timing wise if it’ll work out exactly right, but ideally you want to bake until the whites are set. I think normally you bake eggs for about 15 min, but since you’d have your heat on high, it should finish at around the same time.

    BTW your mandoline story had me cringing! Definitely was a good reminder that I should NOT use mine this Thanksgiving. It’s kind of a tradition at this point for me to cut my finger that day, but this year I think I’m going to give up trying.

  8. Sarina Maynor November 17, 2011 at 5:03 pm #

    You sold me with the Cajun seasonings πŸ™‚

  9. Autumn Lewis November 17, 2011 at 5:52 pm #

    Looks awesome! Being from the South I think I’ve only thought of catfish one way… Fried. Which I’m not a fan of, thanks for the inspiration

  10. TJ November 17, 2011 at 8:36 pm #

    Try cooking the eggs on low. Smaller pan, smaller burner. As the whites start to firm, nudge them closer to the yolk. No touchy!

  11. Ryan November 17, 2011 at 9:27 pm #

    Impressed my wife with some tasty cajun Tillapia tonight. Even got bold and made my own rub. Started with a light bath of “cock” sauce Schiracha?, and then heavy dusting of paprika and salt and pepper. Delish salad as a side and boom! BJ for dessert! Thanks Chrissy!

  12. Sophie November 18, 2011 at 12:58 am #

    Easiest way to do eggs over easy is just to put a saucepan lid over the frypan. The heat gets trapped and cooks the top without having to flip it. Best trick there is!

    • ebolooshun November 18, 2011 at 1:03 am #

      I do that too but I add water before covering with the lid.

  13. Tyler November 18, 2011 at 1:20 am #

    Yeah, this is gonna happen.

  14. Maura November 18, 2011 at 11:55 am #

    I know how much you love avocados..

    I made them last night and they were amazing!

  15. Rocio November 18, 2011 at 1:49 pm #

    Just did this for breakfast and failed. I added too much cajun seasoning. 😦 I scraped off what I could and squeezed a whole lime on my fish to be able to eat it. Next time I will def not use soooooo much.. Leason learned. Lol

  16. Sedalle November 18, 2011 at 10:21 pm #

    Given the title, I was hoping for an account of cooking an actual feline. Maybe next time.

  17. Thu Nguyadua November 19, 2011 at 5:26 am #

    fish and rub. got it. I’m hungry

  18. Niki Connor November 19, 2011 at 12:09 pm #

    I’m dying to make this catfish, though the cat-shark photo is going to give my nightmares.

  19. Niki Connor November 19, 2011 at 12:10 pm #

    Oh, great, I have a typo =(. My bad…

  20. Dean November 19, 2011 at 3:46 pm #

    “Especially breakfast when I am STARVING. …
    I usually end up eating breakfast around 11am so it’s a nice lunchy breakfast.”

    I think I see the problem here! :p

  21. Marissa November 19, 2011 at 9:46 pm #

    Made this tonight with steamed asparagus and carrots, so delicious. The boyfriend said it was great as well.

  22. Amy November 20, 2011 at 11:57 am #

    I’m a tilapia girl myself. But you make me want to dump it and move on to the catfish. Oh, what to do?

  23. Ryan November 20, 2011 at 6:47 pm #

    I made this tonight and it might have been the best thing I’ve ever made. It was my first time cooking fish and I’m glad that your instructions were so easy. I really didn’t know how to cook fish well and these turned out great.

  24. Jen November 21, 2011 at 12:11 pm #

    Oooooooo…I recently found a tiny little skillet that cooks one, perfect, round, sunny-side up egg. I think I got mine at Safeway. You must have for perfect round eggs.

    This is my kind of delish breakfast!!

  25. Matt November 21, 2011 at 1:52 pm #

    It looks stunning, I suppose there are different options as far as fish is concerned? Not sure where to find catfish in Europe. Can’t wait to try this Chrissy, thanks!!!!

  26. John November 21, 2011 at 2:41 pm #

    You really need to start basting your eggs. It is pretty much the process that ebolooshun describes above, but it also allows you to do awesome things like basting your eggs in stock, and it is the easiest way to make the perfect sunny side up egg.

    I just googled something like “basting eggs” a year or so ago, and I have never gone back.

  27. james November 22, 2011 at 1:08 am #

    No more eating fish out of the Nolichucky River in East Tennessee! So sad.

  28. Kait November 22, 2011 at 8:13 pm #

    Love this recipe! Also, please add little neck clam and mussel chowder by Jonathan Waxman to your list of new things to make. So ridiculously good.

  29. June Henry-Williams November 24, 2011 at 11:31 am #

    Happy Thanksgiving!!

    Thanks to you, my catfish and eggs breakfast were a big hit this morning. The boys loaded up before heading out to the football game! Yeah!!

  30. Pirate Abigail the Pink November 24, 2011 at 2:55 pm #

    Your blog is awesome.

  31. Bad Cook December 1, 2011 at 2:35 pm #

    Chrissy, this woman on twitter has used your photos and claimed they are her own. Its funny because you can clearly see a photo of you and John in the background of two of them. Her twitter is private, but her photos are public. Oddly, she claims to know Andy Roddick.

  32. Barbi Slick December 2, 2011 at 5:49 pm #

    Happy belated Birthday Chrissy!!!! sending best wishes!!!

  33. Marie December 4, 2011 at 6:17 pm #

    I literally just read your entire blog from start to finish… I LOVE it! Post more so I can procrastinate longer please!

  34. Nanako December 30, 2011 at 5:04 pm #

    I bought cajun seasoning in New Orleans so I can make this!! πŸ™‚

  35. Sarah March 26, 2012 at 1:06 am #

    I cant decide between the Whole Foods cajun seasoning or the homemade rub from allrecipes. which do you personally prefer??

  36. Emma Macdonald (@OfficiallyEm) August 18, 2012 at 6:20 pm #

    I just made this! never had catfish before and now i think I’m hooked. so juicy! teamed it with herbed quinoa and an egg of course (only one of my eggs turned out good too haha). thanks for the inspiration!

  37. agate cameos pendant March 22, 2013 at 5:43 pm #

    Greate article. Keep writing such kind of info on your site. Im really impressed by it.


  1. Everything Is Better With An Egg « Butter and Banter - April 4, 2012

    […] but not least, check out Chrissy Teigan’s blog So Delushious and her recipe for Cajun Catfish w/ an egg. It is insane and I have been having serious cravings for […]

  2. IT HURTS! « So Delushious ! - May 5, 2012

    […] Baked Catfish and Eggs (so easy I still feel stupid posting it) […]

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