High Fructose Corn Syrup 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 bold homemade spice blend — smoked paprika, garlic powder, cayenne, oregano, thyme, and a few other pantry staples — coats each fillet before it hits a screaming-hot cast iron skillet, building a deeply golden crust that's genuinely hard to beat. The beauty of mixing your own seasoning from scratch is that every single ingredient is exactly what it says it is, with no sweetened fillers or mystery additives sneaking in the way they can with store-bought blends. Extra virgin olive oil is the only fat in the pan, keeping things clean and simple while still delivering that satisfying sear. A squeeze of fresh lemon at the end brightens the whole dish and cuts right through the smoky heat. Whether you're serving this over rice, alongside roasted vegetables, or just straight off the plate, it's the kind of bold, fuss-free cooking that earns a permanent spot in your rotation.
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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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