Spicy Cajun Blackened Catfish with Creole Remoulade

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Pan-blackened catfish fillets seasoned with a smoky spice blend, served with a zesty Creole remoulade sauce to celebrate Mardi Gras flavors. This american-inspired mardi gras ready in about 20 minutes pairs about 6 oz each catfish fillets, cajun seasoning, smoked paprika 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.

★ 4.5 (8 ratings) Prep: 10 min Cook: 10 min Serves 4 American cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, mix 3 tbsp Cajun seasoning, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper. Pat dry 4 catfish fillets and evenly coat both sides with the spice blend.
  2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the catfish fillets and cook for 4-5 minutes per side until a dark crust forms and the fish flakes easily with a fork.
  3. Step 3: While the catfish cooks, combine 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 2 tbsp lemon juice, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1 tbsp chopped capers, 1 finely chopped green onion, and 2 tbsp chopped parsley in a small bowl. Stir well to create the Creole remoulade.
  4. Step 4: Serve the blackened catfish hot, topped or accompanied by the Creole remoulade for a tangy and spicy finish.

Frequently asked questions

How long does Spicy Cajun Blackened Catfish with Creole Remoulade take to make?

Total time is about 20 minutes (10 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 Spicy 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 Spicy 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 Spicy 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 Spicy Cajun Blackened Catfish with Creole Remoulade?

American mardi gras 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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