Paraben Free Cajun-Spiced Catfish
Smoky, bold, and deeply satisfying, this skillet catfish is the kind of weeknight dinner that feels like it came from a proper Southern kitchen. The homemade spice blend — built from smoked paprika, garlic powder, cayenne, and a handful of dried herbs — does all the heavy lifting, coating each fillet in a crust that turns gloriously golden in a hot cast iron pan. Because every component here is a whole, single-ingredient spice or fresh item, you sidestep the preservatives and synthetic additives that sneak into so many pre-mixed seasonings and processed sauces. That matters when you're being mindful about what goes into your food, and it's genuinely easy to pull off without sacrificing any flavor. The technique is straightforward: get your oil shimmering, lay the fillets down, and resist the urge to move them until that crust forms and the fish releases cleanly on its own. A squeeze of fresh lemon at the end cuts through the heat and ties everything together beautifully. Serve it straight from the pan while it's still sizzling and you've got a meal that's as clean as it is craveable.
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!