Honey Free Cajun-Spiced Catfish
Cajun food has a reputation for bold, unapologetic flavor, and this skillet catfish delivers exactly that. A homemade spice blend of smoked paprika, garlic powder, cayenne, and earthy dried herbs does all the heavy lifting, creating a deeply golden crust that crackles at the edges and smells absolutely incredible. Many store-bought Cajun seasonings and marinades sneak in sweeteners, so mixing your own blend from scratch means you know exactly what's going into the pan — nothing but pure, savory heat. The technique is straightforward: a screaming-hot cast iron skillet and a little olive oil are all you need to get that restaurant-quality sear at home. A squeeze of fresh lemon over the top at the end cuts right through the spice and brightens the whole dish. It's the kind of weeknight dinner that tastes like you put in way more effort than you actually did.
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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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