Cashew Free Cajun-Spiced Catfish
Bold, smoky, and deeply satisfying, this Cajun-spiced catfish is the kind of weeknight dinner that feels like it took way more effort than it actually did. A homemade spice blend of smoked paprika, garlic powder, cayenne, and dried herbs gets pressed right into each fillet before hitting a screaming-hot cast iron skillet, building a gorgeous golden crust that locks in all that flavor. The whole recipe relies on straightforward pantry spices, fresh fish, and olive oil — nothing more, nothing less — so there's zero concern about hidden nut ingredients sneaking in through a pre-mixed seasoning packet. Making your own blend from scratch is honestly the move anyway, because you get to control the heat level and know exactly what's in every bite. The catfish cooks up flaky and tender inside while staying crisp on the outside, and a squeeze of fresh lemon at the end cuts right through the richness. Serve it straight from the skillet with a little chopped parsley and you've got a plate that looks and tastes like serious Southern cooking with minimal cleanup.
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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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