Jazz-Inspired Blackened Catfish with Creole Remoulade

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

A vibrant pan-seared catfish seasoned with a smoky blend of spices, paired with a tangy Creole remoulade that sings with bold flavors. This southern american-inspired seafood ready in about 25 minutes pairs (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 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 Southern American cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, combine 2 tsp paprika, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper to create the blackening spice mix.
  2. Step 2: Pat dry 4 catfish fillets (6 oz each) with paper towels, then coat both sides evenly with the spice mix.
  3. Step 3: Heat 3 tbsp olive oil in a large cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
  4. Step 4: Add the catfish fillets to the skillet and cook for 3-4 minutes on each side, or until the edges are crispy and the fish flakes easily with a fork.
  5. Step 5: While the fish cooks, make the Creole remoulade by whisking together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp Creole mustard, 1 tbsp lemon juice, 1 tsp Worcestershire sauce, and 1 tsp hot sauce in a bowl.
  6. Step 6: Stir in 1 tbsp chopped capers, 2 tbsp chopped fresh parsley, 1 finely chopped green onion, and 1 minced garlic clove until well combined.
  7. Step 7: Serve the blackened catfish hot with a generous dollop of the Creole remoulade on the side.

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Frequently asked questions

How long does Jazz-Inspired Blackened Catfish with Creole Remoulade take to make?

Total time is about 25 minutes (15 min prep + 10 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 Jazz-Inspired Blackened Catfish with Creole Remoulade?

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 (6 oz each) catfish fillets from drying out.

Can I substitute ingredients in Jazz-Inspired 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 Jazz-Inspired 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 Jazz-Inspired Blackened Catfish with Creole Remoulade?

Southern 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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