Gut Friendly Cajun-Spiced Catfish
Bold, smoky, and deeply satisfying, this skillet catfish brings serious Southern flavor without a single ingredient that's going to upset your system. The spice blend is built entirely from dried herbs and spices — smoked paprika, garlic powder, oregano, thyme, a touch of cayenne — so you know exactly what's going into every bite, no mystery additives or preservatives in sight. Catfish is a lean, mild white fish that cooks up beautifully in a cast iron skillet with just a drizzle of extra virgin olive oil, keeping things clean and simple from start to finish. That high-heat sear creates a gorgeous, deeply golden crust while locking in moisture, so the flesh stays tender and flakes apart effortlessly. A squeeze of fresh lemon at the end brightens everything up and adds a little digestive support as a bonus. This is the kind of weeknight dinner that feels indulgent but is actually doing your gut a favor — bold flavor, wholesome ingredients, and nothing to second-guess.
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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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