Walnut Free Cajun-Spiced Catfish
Bold, smoky, and deeply satisfying, this Cajun-spiced catfish is the kind of weeknight dinner that feels like a serious occasion without requiring much effort at all. A homemade spice blend of smoked paprika, garlic powder, cayenne, and dried herbs does all the heavy lifting, coating each fillet in a crust that turns gloriously golden in a cast iron skillet. Because everything here is built from scratch — whole fish fillets, olive oil, and a pantry spice mix — there's no guesswork about hidden ingredients or shared-facility warnings that can make pre-seasoned or packaged fish products stressful to buy. The cast iron method is key: letting the fillets cook undisturbed until they release naturally means you get that deeply caramelized exterior without losing any of the crust. A squeeze of fresh lemon at the end cuts right through the richness and brightens every bite. It's the kind of dish that looks impressive on the plate but comes together with just a handful of simple, clean ingredients you likely already have on hand.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!