Bayou-Style Blackened Catfish with Cajun Remoulade
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 ready in about 20 minutes pairs about 6 oz each 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.
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
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.
Frequently asked questions
How long does Bayou-Style Blackened Catfish with Cajun Remoulade take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Bayou-Style Blackened Catfish with Cajun Remoulade?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep paprika from drying out.
Can I substitute ingredients in Bayou-Style Blackened Catfish with Cajun Remoulade?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Bayou-Style Blackened Catfish with Cajun Remoulade for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Bayou-Style Blackened Catfish with Cajun Remoulade?
Southern American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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