Cajun-Spiced Blackened Catfish with Remoulade Sauce

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

Pan-seared catfish coated in spicy Cajun seasoning and blackened to perfection, served alongside a tangy, creamy remoulade sauce for a classic Mardi Gras seafood dish. This American-inspired Mardi Gras recipe, ready in about 20 minutes, pairs catfish fillets, Cajun seasoning, paprika 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 (6 oz each) catfish fillets
• 2 tbsp Cajun seasoning
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1 tsp black pepper
• 3 tbsp olive oil
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp prepared horseradish
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce
• 1 tsp hot sauce
• 2 tbsp chopped pickles
• 1 clove minced garlic (for sauce)
• 1 tbsp chopped fresh parsley

The cast-iron skillet we’d sear this in → Best Cast Iron Skillets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, mix 2 tbsp Cajun seasoning, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1 tsp salt, and 1 tsp black pepper to create the blackening spice blend.
2. Step 2: Pat dry 4 catfish fillets (6 oz each) and evenly coat both sides with the Cajun spice blend.
3. Step 3: Heat 3 tbsp olive oil in a large cast-iron skillet over medium-high heat until just smoking. Place the catfish fillets in the pan and sear for 3-4 minutes on each side until a dark crust forms and the fish flakes easily with a fork.
4. Step 4: While the fish cooks, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp prepared horseradish, 1 tbsp lemon juice, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 2 tbsp chopped pickles, 1 minced garlic clove, and 1 tbsp chopped fresh parsley in a bowl until smooth and creamy.
5. Step 5: Serve the blackened catfish hot with a generous dollop of remoulade sauce on the side for dipping or spreading.