Beef Free Cajun-Spiced Catfish
Catfish gets a serious upgrade here, coated in a smoky, aromatic spice blend and seared in a cast iron skillet until the crust is deeply golden and the inside is perfectly flaky. The homemade Cajun seasoning — built from smoked paprika, garlic powder, oregano, thyme, and a kick of cayenne — means you control every ingredient without relying on pre-mixed blends that sometimes sneak in unexpected additives. Olive oil is the only fat in play, keeping things clean and simple while still delivering that satisfying, restaurant-quality sear. The technique is straightforward: let the fillets cook undisturbed until they release naturally from the pan, then flip once for a finish that's juicy and opaque all the way through. A squeeze of fresh lemon at the end cuts through the bold spices beautifully and brightens the whole plate. This is the kind of weeknight dinner that feels indulgent but comes together with pantry staples and a single skillet — no fuss, no mess, just bold Southern-inspired flavor.
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Learn more →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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