Fructose Free Cajun-Spiced Catfish
Smoky, spicy, and deeply satisfying, this skillet catfish is the kind of weeknight dinner that feels far more impressive than the effort it takes. The homemade Cajun spice blend — built from smoked paprika, garlic powder, cayenne, and a handful of dried herbs — coats each fillet in bold, layered flavor without a single high-fructose ingredient in sight. That matters more than it sounds, because pre-made spice mixes and store-bought seasoning blends are notorious for sneaking in sugars, maltodextrin, or other fructose-containing additives. Mixing your own blend from scratch takes about two minutes and puts you completely in control. A screaming-hot cast iron skillet does the heavy lifting, creating a gorgeous, deeply golden crust while keeping the inside tender and flaky. A squeeze of fresh lemon at the end brightens everything up and keeps the whole dish clean and vibrant. It's bold Southern cooking that works beautifully within a fructose-free approach — no compromises, no substitutions, just real food cooked well.
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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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