Cisco's Cajun Catfish with Smoked Paprika Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant Cajun-spiced catfish fillet with a smoky-sweet glaze, inspired by vintage fishing lures from Minnesota estates. This american-inspired seafood (gluten-free) ready in about 27 minutes pairs catfish fillets, smoked paprika, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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.

★ 4.2 (9 ratings) Prep: 15 min Cook: 12 min Serves 2 American cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 12 oz catfish fillets dry with paper towels, then season evenly with 2 tsp smoked paprika, 1 tsp garlic powder, and 1/2 tsp celery salt.
  2. Step 2: Dredge fillets in 3 tbsp all-purpose flour, shaking off excess, then heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  3. Step 3: Cook fillets for 4-5 minutes per side until golden and flakes easily with a fork, then remove and set aside.
  4. Step 4: Whisk 1 tbsp apple cider vinegar and 1 tsp brown sugar into the skillet, scraping up browned bits, and simmer for 1 minute until slightly thickened.
  5. Step 5: Return catfish to skillet, spooning glaze over top, and cook for 1 minute more until sauce clings to fish. Sprinkle with 2 tbsp chopped fresh parsley before serving.

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Frequently asked questions

How long does Cisco's Cajun Catfish with Smoked Paprika Glaze take to make?

Total time is about 27 minutes (15 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 Cisco's Cajun Catfish with Smoked Paprika Glaze?

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 catfish fillets from drying out.

Can I substitute ingredients in Cisco's Cajun Catfish with Smoked Paprika Glaze?

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 Cisco's Cajun Catfish with Smoked Paprika Glaze for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

Is Cisco's Cajun Catfish with Smoked Paprika Glaze gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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