Oats Free Cajun-Spiced Catfish
Cajun-spiced catfish is the kind of weeknight dinner that feels like it came from a restaurant kitchen — bold, smoky, and deeply satisfying with almost no effort. The spice blend here is built entirely from pantry staples like smoked paprika, garlic powder, cayenne, and dried herbs, so there's nothing to second-guess when it comes to hidden grains or fillers. A hot cast iron skillet does the heavy lifting, creating a gorgeous golden crust on each fillet without any breading or coating whatsoever — just pure, unapologetic flavor. That matters because so many spiced fish recipes sneak in flour or oat-based coatings to help the seasoning stick, but pressing this dry rub directly onto the fish works beautifully on its own. The catfish comes out flaky and tender on the inside with a slightly crisp, caramelized exterior that pairs perfectly with a bright squeeze of lemon. Fresh parsley adds a pop of color and freshness if you have it on hand, though the dish stands tall without it. Simple, clean, and seriously delicious.
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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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