Jazz-Inspired Cajun Blackened Catfish with Creole Remoulade
This vibrant Cajun blackened catfish dish is paired with a spicy Creole remoulade, evoking the soulful spirit of New Orleans jazz. This american-inspired seafood ready in about 25 minutes pairs fillets (6 oz each) catfish fillets, cajun seasoning, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 cajun seasoning
- 3 tbsp olive oil
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup finely diced celery
- 2 tbsp finely chopped green onion
- 1 tbsp finely chopped parsley
Instructions
- Step 1: Pat dry 4 catfish fillets (6 oz each) and evenly coat both sides with 2 tbsp Cajun seasoning. Heat 3 tbsp olive oil in a large cast-iron skillet over medium-high heat until shimmering, about 3 minutes.
- Step 2: Place the seasoned catfish fillets in the hot skillet and cook for 3-4 minutes per side until a dark crust forms and the fish flakes easily with a fork.
- Step 3: While the catfish cooks, prepare the remoulade by whisking together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 1 tsp Worcestershire sauce, and 1 tsp hot sauce in a bowl until smooth.
- Step 4: Fold in 1/4 cup finely diced celery, 2 tbsp finely chopped green onion, 1 tbsp finely chopped parsley, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper into the remoulade, mixing until combined.
- Step 5: Serve the blackened catfish hot with a generous dollop of the Creole remoulade on the side, garnished with extra parsley if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Jazz-Inspired Cajun 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 Cajun 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 cajun seasoning from drying out.
Can I substitute ingredients in Jazz-Inspired 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 Jazz-Inspired 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 Jazz-Inspired 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.
