Citric Acid Free Cajun-Spiced Catfish
Cajun food has a reputation for bold, fiery flavor, and this skillet catfish delivers every bit of that without relying on any citric acid-laden seasoning packets or pre-mixed blends that often sneak in hidden additives. The spice blend here is built entirely from scratch — smoked paprika, garlic powder, onion powder, oregano, thyme, black pepper, cayenne, and kosher salt — so you know exactly what's going on every fillet. That matters a lot when store-bought Cajun seasonings routinely include citric acid as a preservative or anti-caking agent. Pressed into the fish and seared in a hot cast iron skillet with olive oil, the spices form a deeply golden, crackling crust that smells absolutely incredible. The catfish cooks up tender and flaky inside while the outside gets that satisfying char you'd expect from a proper Southern kitchen. Lemon wedges and fresh parsley finish the plate with brightness and color — simple, clean, and completely safe to enjoy.
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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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