Blackened Catfish with Cajun Remoulade

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

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 developed and reviewed.

Spicy blackened catfish fillets served with a creamy, tangy Cajun remoulade, perfect for a summer dinner with Southern charm. This 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 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.

Prep: 15 min Cook: 10 min Serves 4 American cuisine 350 cal/serving

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Ingredients

4 (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 tsp minced garlic
2 tbsp chopped parsley

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Instructions

Step 1: 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 in a bowl to make blackening spice.
Step 2: Pat dry 4 catfish fillets (6 oz each) and rub both sides evenly with 3 tbsp olive oil. Sprinkle the blackening spice generously on both sides of each fillet.
Step 3: Heat a large cast-iron skillet over medium-high heat until very hot, about 3 minutes. Place fillets in skillet and cook for 3-4 minutes per side until blackened and fish flakes easily with a fork.
Step 4: While fish cooks, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1 tsp minced garlic, and 2 tbsp chopped parsley in a bowl to make Cajun remoulade.
Step 5: Serve blackened catfish immediately with a generous spoonful of remoulade on top or on the side.