Gelatin Free Cajun-Spiced Catfish
Catfish gets a serious glow-up here, coated in a smoky, fragrant spice blend and seared in a cast iron skillet until the crust is deeply golden and the inside is perfectly flaky. The homemade Cajun seasoning — built from smoked paprika, garlic powder, cayenne, oregano, and thyme — means you control every single ingredient that goes into the dish, with no mystery additives or hidden animal-derived thickeners to worry about. That matters more than you might think, since pre-mixed seasoning packets and store-bought spice blends can sometimes contain unexpected ingredients that don't fit a gelatin-free lifestyle. Here, everything is straightforward: whole spices, olive oil, fresh catfish, and a squeeze of lemon at the end. The cast iron does the heavy lifting, building a beautifully caramelized crust without any fussy techniques or special equipment. A scatter of fresh parsley brightens the whole plate and makes it look like something you'd order at a proper Southern seafood spot. It's bold, satisfying, and genuinely simple to pull off on a weeknight.
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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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