Bayou-Style Cajun Blackened Catfish with Spicy Remoulade
A bold, pan-seared catfish seasoned with traditional Cajun spices, served with a tangy remoulade sauce that highlights Louisiana flavors. This american southern-inspired seafood ready in about 22 minutes pairs cajun seasoning, olive oil, mayonnaise for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 fillets, about 6 oz each catfish fillets
- 2 tbsp cajun seasoning
- 3 tbsp olive oil
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce
- 1 tbsp capers, chopped
- 1 tbsp green onion, finely chopped
- 1/2 tsp garlic powder
- 1 tsp paprika
- to taste salt
- to taste black pepper
- for serving lemon wedges
Instructions
- Step 1: Pat dry 4 catfish fillets (about 6 oz each) with paper towels. Evenly coat both sides with 2 tbsp Cajun seasoning, 1 tsp paprika, 1/2 tsp garlic powder, and a pinch each of salt and black pepper.
- Step 2: Heat 3 tbsp olive oil in a large cast iron skillet over medium-high heat until shimmering, about 2 minutes.
- Step 3: Place the seasoned catfish fillets in the skillet, cooking for 4-5 minutes per side until a dark crust forms and the fish flakes easily with a fork.
- Step 4: While the catfish cooks, mix 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1 tbsp chopped capers, and 1 tbsp finely chopped green onion in a small bowl until smooth and well combined.
- Step 5: Serve the blackened catfish hot with a dollop of spicy remoulade sauce on the side and lemon wedges for squeezing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Bayou-Style Cajun Blackened Catfish with Spicy Remoulade take to make?
Total time is about 22 minutes (10 min prep + 12 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 Cajun Blackened Catfish with Spicy 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 cajun seasoning from drying out.
Can I substitute ingredients in Bayou-Style Cajun Blackened Catfish with Spicy 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 Cajun Blackened Catfish with Spicy 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 Cajun Blackened Catfish with Spicy Remoulade?
American Southern 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.
