Jazz-Inspired Cajun-Spiced Blackened Catfish

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

A vibrant Cajun-spiced blackened catfish fillet inspired by the soulful energy of jazz music, seared to perfection with a smoky crust. This southern american-inspired seafood (gluten free) ready in about 18 minutes pairs fillets (6 oz each) catfish fillets, olive oil, paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 olive oil
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• for serving lemon wedges

Instructions

1. Step 1: In a small bowl, combine 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1/2 tsp dried oregano, 1/2 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper to create the Cajun spice mix.
2. Step 2: Pat dry 4 catfish fillets (6 oz each) with paper towels, then rub each fillet evenly with 2 tbsp olive oil and generously coat both sides with the Cajun spice mix.
3. Step 3: Heat a large cast-iron skillet over medium-high heat until very hot, about 3 minutes, then add the catfish fillets carefully. Sear for 3-4 minutes on each side until the exterior forms a dark, smoky crust and the fish flakes easily with a fork.
4. Step 4: Remove from heat and serve immediately with fresh lemon wedges for squeezing over the fish to add a bright, acidic contrast.