Pescatarian Cajun-Spiced Catfish
Catfish gets a serious upgrade here, coated in a smoky, herb-forward spice blend and seared in a cast iron skillet until the crust is deeply golden and the inside is perfectly flaky. The homemade Cajun seasoning — built from smoked paprika, garlic powder, oregano, thyme, and a hit of cayenne — means you control every layer of heat and flavor without relying on store-bought blends that can hide unwanted additives. Cooking the fillets undisturbed in shimmering olive oil is the key move: it builds that irresistible crust and lets the fish release naturally from the pan when it's ready. A squeeze of fresh lemon at the end cuts right through the richness and ties everything together beautifully. This is the kind of weeknight dinner that feels like it came from a restaurant kitchen but comes together with minimal fuss and a short ingredient list. Whether you're a longtime fish lover or still warming up to catfish, this bold, satisfying preparation is genuinely hard to resist.
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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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