Almond Free Cajun-Spiced Catfish

Total time22 min

Prep time10 min

Cook time12 min

4.6

(13)

Bold, smoky, and deeply satisfying, this Cajun-spiced catfish is the kind of weeknight dinner that feels like it came from a proper Southern kitchen. The spice blend — built from smoked paprika, garlic powder, cayenne, and a handful of dried herbs — coats each fillet in a crust that turns gloriously golden in a cast iron skillet. Every ingredient here is straightforward and tree-nut-free by nature, so there's no need to scrutinize labels or worry about hidden almond flour coatings that sometimes sneak into spiced fish recipes. The technique is simple but effective: a hot, shimmering pan and a little patience mean you get that deeply caramelized crust without the fillet sticking or falling apart. A squeeze of fresh lemon at the end cuts right through the heat and ties everything together beautifully. This one is proof that bold, restaurant-quality flavor doesn't require a long ingredient list or complicated steps.

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Ingredients

4 servings

For the Cajun spice blend

1 tsp smoked paprika
1 tsp garlic powder
½ tsp onion powder
½ tsp dried oregano
½ tsp dried thyme
½ tsp ground black pepper
¼ tsp cayenne pepper
¾ tsp kosher salt

For the fish

4 catfish fillets (about 6 oz each), patted dry
2 tbsp extra virgin olive oil

For serving

1 lemon, cut into wedges
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, black pepper, cayenne, and kosher salt. Stir until evenly mixed.
2
Pat the catfish fillets dry with paper towels, then sprinkle the spice blend evenly over both sides of each fillet, pressing gently so it adheres.

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