Festive Cajun Blackened Catfish with Creole Remoulade

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Boldly spiced blackened catfish fillets paired with a tangy Creole remoulade sauce, capturing the festive and original flair of Pappadeaux’s seafood kitchen. This American-inspired seafood recipe, ready in about 22 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: 10 min Cook: 12 min Serves 4 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, mix 2 tbsp paprika, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1 tsp dried thyme, 1 1/2 tsp salt, and 1 tsp black pepper to create the blackening spice blend.
  2. Step 2: Pat dry 4 catfish fillets (6 oz each) with paper towels. Rub each fillet evenly with 3 tbsp olive oil, then generously coat with the blackening spice blend on all sides.
  3. Step 3: Heat a large cast-iron skillet over medium-high heat until very hot, about 4 minutes. Place the catfish fillets in the skillet and cook for 4-5 minutes per side until a dark crust forms and fish flakes easily with a fork.
  4. Step 4: Meanwhile, in a separate bowl, combine 1/2 cup mayonnaise, 2 tbsp Dijon mustard, 1 tbsp chopped capers, 1 tbsp lemon juice, 1 tsp hot sauce, 1 tbsp minced parsley, and 2 tbsp minced green onions. Stir until well blended to make the Creole remoulade.
  5. Step 5: Serve the blackened catfish hot with a generous dollop of the remoulade sauce alongside steamed rice or a simple green salad.

Frequently asked questions

How long does Festive Cajun Blackened Catfish with Creole Remoulade 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 Festive Cajun Blackened Catfish with Creole Remoulade?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Festive Cajun Blackened Catfish with Creole Remoulade?

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 Festive Cajun Blackened Catfish with Creole Remoulade 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 Festive Cajun Blackened Catfish with Creole Remoulade?

American 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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