Mushroom 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 each fillet before it hits a screaming-hot cast iron skillet, building a gorgeous, deeply golden crust that locks in all the flavor. The whole thing comes together with just olive oil, a handful of pantry spices, and fresh catfish — no sauces, no fillers, nothing hiding in the ingredient list. For anyone navigating a diet that avoids fungi, pre-made Cajun seasoning blends can be a minefield since some contain yeast extract or other unexpected additives, but mixing your own from scratch here means you know exactly what's in every bite. A squeeze of lemon and a scatter of fresh parsley at the end brighten everything up and balance the heat beautifully. It's bold Southern cooking at its most straightforward, and the cast iron does all the heavy lifting.
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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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