Regional Blackened Catfish with Cajun Remoulade

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

Spicy blackened catfish fillets with a creamy Cajun remoulade, capturing the bold regional flavors of the American South. This southern-inspired seafood ready in about 22 minutes pairs (5 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: 10 min Cook: 12 min Serves 4 Southern cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Combine 2 tbsp paprika, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper in a shallow dish. Pat dry 4 catfish fillets (5 oz each) and evenly coat both sides with the spice mix.
  2. Step 2: Heat 3 tbsp vegetable oil in a large cast-iron skillet over medium-high heat until shimmering. Add the blackened catfish fillets and cook for 4-5 minutes per side until a dark crust forms and fish flakes easily with a fork.
  3. Step 3: Meanwhile, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 1 tsp hot sauce, 1 tbsp minced parsley, and 1 minced garlic clove in a small bowl until smooth.
  4. Step 4: Serve the blackened catfish fillets with a generous dollop of the Cajun remoulade on the side.

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Frequently asked questions

How long does Regional Blackened Catfish with Cajun 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 Regional Blackened Catfish with Cajun 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 (5 oz each) catfish fillets from drying out.

Can I substitute ingredients in Regional Blackened Catfish with Cajun 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 Regional Blackened Catfish with Cajun 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 Regional Blackened Catfish with Cajun Remoulade?

Southern 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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