Brazil Nut Free Cajun-Spiced Catfish
Cajun-spiced catfish is the kind of weeknight dinner that feels like it came straight out of a Southern roadside kitchen — bold, smoky, and deeply satisfying. A homemade spice blend of smoked paprika, garlic powder, cayenne, and dried herbs gets pressed right into the fillets before they hit a screaming-hot cast iron skillet, building a gorgeous, deeply golden crust in just minutes. The whole dish comes together with nothing but pantry staples, catfish, and olive oil, so there are zero mystery ingredients to stress over — no pre-mixed seasoning packets with hidden additives, no cross-contact concerns from shared processing facilities. For anyone navigating tree nut allergies, it's worth knowing that Brazil nuts can sneak into spice blends and specialty oils, but every single component here is straightforward and easy to verify. A squeeze of fresh lemon at the end cuts right through the heat and lifts the whole plate. Whether you serve it over rice, alongside roasted vegetables, or just with a wedge of crusty bread, this is a recipe that earns a permanent spot in your rotation.
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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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