Soy Free Cajun-Spiced Catfish
Cajun-spiced catfish is the kind of weeknight dinner that feels like a serious occasion — bold, smoky, and deeply satisfying with a crust that crackles when you cut into it. The spice blend comes together from pantry staples like smoked paprika, garlic powder, cayenne, and dried herbs, so there's no hunting down specialty sauces or marinades that might sneak in unwanted ingredients. Everything here is straightforward and clean: fish, olive oil, and spices — nothing more. Cooking it in a cast iron skillet over medium-high heat is the real secret, giving you that gorgeous, deeply golden sear without any fuss. A squeeze of fresh lemon at the end brightens the whole dish and cuts through the heat just enough to keep things balanced. Whether you're feeding a crowd or just yourself on a Tuesday, this one comes together fast and delivers serious flavor every single time.
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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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