Wheat Free Cajun-Spiced Catfish
Smoky, spicy, and deeply satisfying, this skillet catfish is the kind of weeknight dinner that feels like it came from a proper Southern kitchen. The entire spice blend is built from scratch — smoked paprika, garlic powder, cayenne, oregano, thyme, and a few other pantry staples — so you know exactly what's going into every bite with zero hidden fillers or grain-based additives to worry about. That matters more than people realize, since pre-mixed Cajun seasonings often sneak in anti-caking agents or other unexpected ingredients. Here, the blend is yours to control, and it coats the catfish beautifully before hitting a screaming-hot cast iron pan. The result is a deeply golden crust with tender, flaky fish underneath — the kind of sear that makes the whole kitchen smell incredible. A squeeze of fresh lemon over the top at the end cuts right through the heat and ties everything together. Simple, bold, and completely free of wheat in every step.
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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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