Chicken Free Cajun-Spiced Catfish
Bold, smoky, and deeply satisfying, this Cajun-spiced catfish is the kind of weeknight dinner that feels like a serious occasion. A homemade spice blend — built from smoked paprika, garlic powder, cayenne, and a handful of dried herbs — coats each fillet in a crust that turns gloriously golden in a hot cast iron skillet. No poultry, no fuss, and no mystery ingredients hiding in a store-bought seasoning packet. The whole dish centers on simple pantry staples and fresh catfish, so what you see is exactly what you get. Cooking the fillets undisturbed in shimmering olive oil is the key move here — it builds that deeply caramelized exterior while keeping the inside tender and flaky. A squeeze of lemon at the end cuts right through the heat and ties everything together beautifully. If you've been sleeping on catfish as a weeknight protein, this recipe is a very convincing wake-up call.
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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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