Pork Free Cajun-Spiced Catfish
Cajun food has a reputation for bold, unapologetic flavor, and this catfish delivers every bit of that heat and depth without a single ingredient you'd need to second-guess. The homemade spice blend — smoked paprika, garlic, cayenne, oregano, and thyme — coats each fillet in a crust that turns deeply golden in a screaming-hot cast iron skillet, giving you that satisfying char you'd expect from a restaurant plate. Because everything here is built from scratch, there's no need to scan labels on pre-mixed seasonings that sometimes sneak in unexpected additives. Catfish is a naturally mild, meaty fish that soaks up bold seasoning beautifully, and the olive oil sear locks in moisture while creating a crisp exterior that holds up right through to the last bite. A squeeze of fresh lemon at the end cuts through the spice and brightens the whole dish in a way that feels effortless. It's the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did.
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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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