Cinnamon Free Cajun-Spiced Catfish
Cajun food has a reputation for bold, fiery flavor, and this catfish delivers every bit of that without a trace of cinnamon sneaking in. Many store-bought Cajun blends and seasoning packets quietly include cinnamon or "mixed spices" that can throw off both the flavor and your dietary needs, so building the blend from scratch here is a genuinely smart move. Smoked paprika, garlic powder, onion powder, oregano, thyme, black pepper, and cayenne come together into a spice rub that is earthy, smoky, and just the right amount of hot. The catfish gets pressed into that blend on both sides, then seared in a cast iron skillet until the crust turns deeply golden and the flesh goes perfectly flaky inside. That high-heat sear is what gives you the signature Cajun char without needing a grill or any complicated technique. A squeeze of fresh lemon at the end cuts through the richness and brightens everything up beautifully. It's the kind of weeknight dinner that tastes like it took way more effort than it actually did.
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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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