Bayou-Style Blackened Catfish with Cajun Remoulade

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Pan-seared catfish fillets coated in a bold blackening spice blend, served with a creamy, tangy Cajun remoulade that enhances the deep Southern flavors. This Southern American-inspired seafood recipe, ready in about 20 minutes, pairs catfish fillets, paprika, cayenne pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 Southern American cuisine 380 cal/serving

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Ingredients

4, about 6 oz each catfish fillets
1 tbsp paprika
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp, dried thyme
1 tsp, dried oregano
1 tsp salt
1 tsp black pepper
3 tbsp vegetable oil
1/2 cup mayonnaise
2 tbsp Dijon mustard
1 tbsp lemon juice
1 tsp hot sauce
1 tbsp, chopped capers
1 tbsp, chopped parsley

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Instructions

Step 1: In a small bowl, combine 1 tbsp paprika, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp dried oregano, 1 tsp salt, and 1 tsp black pepper to make the blackening spice.
Step 2: Pat dry 4 catfish fillets (6 oz each) and evenly coat both sides with the blackening spice blend.
Step 3: Heat 3 tbsp vegetable oil in a heavy skillet over medium-high heat until shimmering. Add the fillets and sear for 3-4 minutes on each side until a dark crust forms and the fish flakes easily with a fork.
Step 4: Meanwhile, whisk together 1/2 cup mayonnaise, 2 tbsp Dijon mustard, 1 tbsp lemon juice, 1 tsp hot sauce, 1 tbsp chopped capers, and 1 tbsp chopped parsley in a small bowl to make the Cajun remoulade.
Step 5: Serve the blackened catfish fillets hot with a generous dollop of remoulade on the side.