Candida Diet Friendly Cajun-Spiced Catfish
Bold, smoky, and deeply satisfying, this skillet catfish is the kind of weeknight dinner that feels far more impressive than the effort involved. A homemade Cajun spice blend — built from smoked paprika, garlic powder, oregano, thyme, and a hit of cayenne — coats each fillet in layers of flavor that sear into a gorgeous, golden crust in a cast iron pan. Because every ingredient in the blend is a pure, single-ingredient spice, there are no hidden sugars, fillers, or additives to worry about, which is exactly the kind of control that makes this approach so reassuring. Catfish is a mild, flaky white fish that takes on bold seasoning beautifully, and cooking it in extra virgin olive oil keeps things clean and simple. A squeeze of fresh lemon at the end brightens everything up without introducing anything problematic. It's a genuinely craveable meal that proves eating with intention doesn't mean sacrificing the good stuff.
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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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