Celery Free Cajun-Spiced Catfish
Bold, smoky, and deeply satisfying, this Cajun-spiced catfish is the kind of weeknight dinner that feels like a special occasion. A homemade spice blend of smoked paprika, garlic powder, cayenne, and dried herbs does all the heavy lifting, coating each fillet in a crust that turns gloriously golden in a cast iron skillet. Many store-bought Cajun seasonings and pre-marinated fish products sneak in celery seed or celery salt, so building your own blend from scratch is the smartest move — and it honestly tastes better anyway. The technique is straightforward: get your oil shimmering hot, lay the fillets down, and resist the urge to move them until that crust forms and releases on its own. A squeeze of fresh lemon at the end cuts through the richness and brightens every bite. Whether you serve it over rice, alongside roasted vegetables, or just with a simple salad, this dish delivers serious flavor with a clean, simple ingredient list you can feel confident about.
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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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