Wood-Fired Blackened Catfish with Spiced Remoulade
Blackened catfish fillets cooked over wood fire for a smoky crust, served with a tangy, spiced Creole remoulade sauce. This southern-inspired grilling ready in about 25 minutes pairs (6 oz each) catfish fillets, paprika, garlic powder 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.
Ingredients
- 4 (6 oz each) catfish fillets
- 2 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp capers, chopped
- 1 tsp hot sauce
- 2 tbsp chopped parsley
Instructions
- Step 1: In a small bowl, mix 2 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper to create the blackening spice blend.
- Step 2: Pat dry 4 catfish fillets (6 oz each) and brush both sides with 2 tbsp olive oil. Generously coat each fillet with the spice blend, pressing it into the flesh.
- Step 3: Preheat a wood-fired grill or grill pan over high heat (about 500°F). Grill catfish fillets for 3-4 minutes per side until a dark crust forms and fish flakes easily with a fork.
- Step 4: Meanwhile, whisk together 1/2 cup mayonnaise, 2 tbsp Dijon mustard, 1 tbsp lemon juice, 1 tbsp chopped capers, 1 tsp hot sauce, and 2 tbsp chopped parsley in a bowl to make the spiced remoulade.
- Step 5: Serve the blackened catfish hot with a dollop of remoulade sauce on the side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Wood-Fired Blackened Catfish with Spiced 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 Wood-Fired Blackened Catfish with Spiced 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 Wood-Fired Blackened Catfish with Spiced 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 Wood-Fired Blackened Catfish with Spiced 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 Wood-Fired Blackened Catfish with Spiced Remoulade?
Southern grilling 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.
