Coconut Free Cajun-Spiced Catfish
Cajun-spiced catfish is one of those weeknight dinners that looks and tastes like you put in way more effort than you actually did. A homemade spice blend of smoked paprika, garlic powder, cayenne, and earthy dried herbs gets pressed right into the fillets before they hit a screaming-hot cast iron skillet, building a deeply golden, crackling crust that's genuinely hard to beat. The whole thing comes together with just olive oil, pantry spices, and fresh catfish — no exotic or processed ingredients in sight, which means zero stress about hidden coconut derivatives sneaking in through a marinade or sauce. Catfish is a mild, meaty fish that holds up beautifully to bold seasoning, and the high-heat sear locks in moisture while the outside gets that irresistible char. A squeeze of fresh lemon at the end cuts right through the richness and ties every bite together. Whether you're new to cooking fish or just looking for a reliable go-to, this one is straightforward enough for any skill level and impressive enough to serve to guests.
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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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