Pecan 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 hitting 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, pantry spices, and fresh catfish — no nuts, no nut-based coatings, no sneaky ingredients to second-guess. That matters more than you'd think, because plenty of Cajun-style restaurant dishes and pre-seasoned blends can include unexpected add-ins that make tree nut avoidance genuinely tricky. Cooking it yourself from scratch means you control every single component. A squeeze of lemon and a handful of fresh parsley at the end cut right through the heat and round out the dish beautifully. This one is bold, clean, and completely crave-worthy.
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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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