Mustard Free Cajun-Spiced Catfish
Cajun food has a reputation for bold, complex flavor, and this catfish delivers every bit of that heat and depth without a drop of mustard anywhere in the mix. The spice blend is built entirely from pantry staples — smoked paprika, garlic powder, cayenne, oregano, thyme — so you know exactly what's going in and there's no guesswork about hidden ingredients. That's a real relief when so many store-bought Cajun seasonings and spice packets sneak in mustard powder or mustard flour as a filler. A screaming-hot cast iron skillet does the heavy lifting here, creating a deeply golden, crackling crust on each fillet while keeping the inside tender and flaky. The whole thing comes together in one pan, and a squeeze of fresh lemon at the end brightens all that smoky, spicy richness beautifully. 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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