Blackened Catfish with Cajun Remoulade

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

A vibrant blackened catfish fillet seasoned with bold Cajun spices and paired with a tangy remoulade sauce that sings with every bite. This Southern American-inspired seafood recipe, ready in about 25 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 320 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 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 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 fresh parsley, chopped

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Instructions

1. Step 1: In a small bowl, combine 2 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 1/2 tsp black pepper to create the blackening spice mix.
2. Step 2: Pat dry 4 catfish fillets (6 oz each) and evenly coat both sides with 2 tbsp olive oil. Generously rub the blackening spice mix onto both sides of each fillet.
3. Step 3: Heat a large cast-iron skillet over medium-high heat until very hot, about 3 minutes. Add the remaining 1 tbsp olive oil and place the catfish fillets in the pan. Cook for 3-4 minutes per side until a dark crust forms and the fish flakes easily with a fork.
4. Step 4: Meanwhile, in a small bowl, whisk together 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 chopped fresh parsley to create the remoulade sauce.
5. Step 5: Serve the blackened catfish fillets topped with a generous spoonful of the Cajun remoulade sauce alongside your choice of sides.