Lupin Free Cajun-Spiced Catfish
Bold, smoky, and deeply satisfying, this Cajun-spiced catfish is the kind of weeknight dinner that feels like a special occasion. A homemade spice blend of smoked paprika, garlic powder, cayenne, and dried herbs gets pressed right into the fillets before they hit a screaming-hot cast iron skillet, building a gorgeous, deeply golden crust that locks in all the flavor. Because every component here is a whole, recognizable ingredient — fish, olive oil, and a handful of dried spices — there's no need to scan labels for hidden legume-derived fillers or flour extenders that can sneak into pre-mixed seasonings. That matters more than most people realize, since lupin flour has quietly made its way into spice blends, coatings, and marinades on store shelves. Making the blend yourself from scratch takes about two minutes and puts you completely in control. A squeeze of fresh lemon over the top at the end brightens all that heat and smoke into something genuinely crave-worthy. Serve it straight from the pan while the crust is still crackling.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!