Peanut Free Cajun-Spiced Catfish
Cajun-spiced catfish is one of those weeknight dinners that feels way more impressive than the effort it actually takes. A homemade 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 deeply golden, crackling crust that's genuinely hard to beat. Because every component here is a whole spice, a fresh herb, or a simple pantry staple, there's no mystery about what's going into your pan — no spice packets with vague "natural flavors" or shared-facility warnings to decode. The catfish cooks up flaky and tender on the inside while staying boldly seasoned on the outside, and a squeeze of fresh lemon at the end cuts right through the heat in the best possible way. It's the kind of dish that makes you wonder why you ever ordered takeout on a Tuesday.
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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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