Blackened Cajun Catfish with Spicy Remoulade
Pan-seared catfish fillets coated in a smoky Cajun spice blend, served with a tangy and spicy remoulade sauce. This southern-inspired seafood ready in about 25 minutes pairs fillets (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 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 (6 oz each) catfish fillets
- 2 tbsp paprika
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp vegetable oil
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp hot sauce
- 1 tbsp minced capers
- 1 tbsp minced parsley
- 1 clove minced garlic
Instructions
- Step 1: Pat dry 4 catfish fillets (6 oz each) with paper towels. In a small bowl, mix 2 tbsp paprika, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1/2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper to create the blackening spice blend. Coat each fillet evenly with the spice blend.
- Step 2: Heat 3 tbsp vegetable oil in a large cast-iron skillet over medium-high heat until shimmering but not smoking, about 2 minutes. Add the catfish fillets and sear for 3-4 minutes per side until a dark crust forms and the fish flakes easily with a fork.
- Step 3: While the fish cooks, prepare the remoulade sauce by combining 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 1 tsp hot sauce, 1 tbsp minced capers, 1 tbsp minced parsley, and 1 minced garlic clove in a bowl. Stir until smooth and refrigerate until ready to serve.
- Step 4: Serve the blackened catfish fillets hot with a generous dollop of spicy remoulade sauce on the side.
Frequently asked questions
How long does Blackened Cajun Catfish with Spicy Remoulade take to make?
Total time is about 25 minutes (15 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 Blackened Cajun 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 paprika from drying out.
Can I substitute ingredients in Blackened Cajun 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 Blackened Cajun 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 Blackened Cajun Catfish with Spicy Remoulade?
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.
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