Hazelnut Free Cajun-Spiced Catfish
Cajun-spiced catfish is the kind of weeknight dinner that feels like it came straight out of a Southern kitchen — bold, smoky, and deeply satisfying. The homemade spice blend of smoked paprika, garlic powder, cayenne, and dried herbs does all the heavy lifting, building a crust that's fragrant and fiery without a single nut in sight. For anyone navigating hazelnut allergies, pre-made spice blends and seasoned coatings can be a minefield of unexpected ingredients, so mixing your own from scratch is a genuinely smart move. Every ingredient here is straightforward and easy to verify, giving you full confidence in what's hitting the pan. A screaming-hot cast iron skillet locks in that gorgeous golden crust while keeping the inside tender and flaky — no breading, no fuss, just fish and fire. A squeeze of fresh lemon at the end cuts through the heat beautifully and ties the whole plate together. It's the kind of recipe that looks impressive but comes together with almost no effort.
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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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