Xanthan Gum Free Cajun-Spiced Catfish

Total time22 min

Prep time10 min

Cook time12 min

4.6

(13)

Catfish gets a serious upgrade here, coated in a bold homemade spice blend of smoked paprika, cayenne, garlic, and herbs before hitting a screaming-hot cast iron skillet. The result is a deeply golden, crackling crust with tender, flaky fish underneath — the kind of weeknight dinner that feels like it came from a proper Southern kitchen. Because every element of the seasoning is built from scratch using whole spices, there's zero need to scan ingredient labels for hidden additives or fillers that often sneak into pre-mixed blends. That makes this a genuinely clean, straightforward cook from start to finish. A squeeze of fresh lemon at the end cuts right through the heat and ties everything together beautifully. If you've been nervous about getting a good sear on fish, the cast iron method here is reliable and forgiving — just let the fillet sit undisturbed and it will release on its own when it's ready.

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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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