Chestnut Free Cajun-Spiced Catfish
Bold, smoky, and deeply satisfying, this Cajun-spiced catfish is the kind of weeknight dinner that feels like it came from a proper Southern kitchen. 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 golden crust that locks in all that flavor. The whole thing comes together with just olive oil, fish, and pantry spices — no sauces, no fillers, nothing hiding in the ingredient list that could cause concern for anyone avoiding tree nuts. That simplicity is actually what makes it so good. Catfish holds up beautifully to high heat, turning tender and flaky inside while the outside gets that irresistible char. A squeeze of fresh lemon at the end cuts right through the richness and brightens every bite. Whether you're cooking for one or feeding the whole table, this is a recipe worth keeping on repeat.
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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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