BHA & BHT Free Cajun-Spiced Catfish
Cajun food is all about bold, layered spice, and this skillet catfish delivers every bit of that heat and smokiness without relying on any packaged seasoning blends. That matters more than it might seem — many commercial Cajun mixes and spice packets contain synthetic preservatives like BHA and BHT to extend shelf life, so building your own blend from scratch is the cleanest way to get authentic flavor. Here, smoked paprika, garlic powder, cayenne, and a handful of dried herbs come together in a rub that coats each fillet beautifully before it hits a screaming-hot cast iron pan. The result is a deeply golden, crackling crust with tender, flaky fish underneath — the kind of texture that makes you wonder why you'd ever order this at a restaurant. A squeeze of fresh lemon at the end brightens everything up and cuts through the richness of the olive oil. It's a weeknight dinner that tastes like a serious effort but comes together with pantry staples and one good skillet.
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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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