Cast Iron Blackened Catfish with Cajun Spice Rub
Firm catfish fillets coated in a smoky Cajun spice blend and seared in a hot cast iron skillet for a flavorful crust. This southern-inspired seafood ready in about 22 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 280 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 oregano
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
- for serving lemon wedges
Instructions
- 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 oregano, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper to make the Cajun spice rub.
- Step 2: Pat dry 4 catfish fillets (6 oz each) with paper towels, then evenly coat both sides of each fillet with the spice rub.
- Step 3: Heat 3 tbsp olive oil in a cast iron skillet over medium-high heat until shimmering, about 2 minutes.
- Step 4: Add the seasoned catfish fillets to the skillet and sear for 4-5 minutes per side until the crust is dark and the fish flakes easily with a fork.
- Step 5: Remove the fillets from the skillet and serve immediately with fresh lemon wedges for squeezing over the top.
Frequently asked questions
How long does Cast Iron Blackened Catfish with Cajun Spice Rub 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 Cast Iron Blackened Catfish with Cajun Spice Rub?
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 Cast Iron Blackened Catfish with Cajun Spice Rub?
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 Cast Iron Blackened Catfish with Cajun Spice Rub 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 Cast Iron Blackened Catfish with Cajun Spice Rub?
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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