Blackened Catfish Recipe Easy Cajun Remoulade Sauce for Dinner

Introduction

Let me tell you, when the spicy aroma of blackened catfish hits the air, it’s the kind of moment that makes you stop in your tracks and savor it—like you’re standing next to a bustling Southern kitchen, skillet sizzling away. The first time I made this blackened catfish recipe with easy Cajun remoulade sauce, I was instantly hooked. That smoky, peppery crust mingling with the tangy, creamy sauce? Pure magic. Honestly, it was one of those experiences where you pause, fork in hand, and just smile because you know you’ve stumbled onto something genuinely special.

Years ago, when I was knee-high to a grasshopper, my grandma would fry catfish on rainy weekends—the smell would drift through the house and draw us all to the table. Fast forward a bit, and I found myself trying to recreate that same comfort, but with a little more kick. That’s when this blackened catfish recipe came into my life, and let’s face it, I wish I’d discovered it earlier. The Cajun remoulade sauce was a happy accident—an attempt to jazz up plain tartar sauce that turned into a family favorite (my kids now insist it goes on everything).

My family couldn’t stop sneaking bites off the cooling rack, and I can’t really blame them! The blackened catfish with Cajun remoulade sauce is perfect for those weeknight dinners when you’re craving big flavor without the fuss, or for potlucks where you want to wow your friends. It’s become a staple for family gatherings, easy gifting, and sometimes just because. Trust me, after testing this recipe more times than I care to admit (all in the name of research, of course), it’s earned its spot as a go-to comfort dish. You’re going to want to bookmark this one—it feels like a warm hug after a long day.

Why You’ll Love This Blackened Catfish Recipe

If you’ve ever wanted a dinner that packs bold Cajun flavor, comes together fast, and makes you feel like a culinary rockstar, you’re in for a treat. After years of tweaking and testing, I can honestly say this blackened catfish recipe delivers every time. Here’s why you’ll fall head over heels for it:

• Quick & Easy: Ready in under 30 minutes—seriously, you’ll spend more time savoring it than cooking!
• Simple Ingredients: No fancy grocery trips here; you probably have most of the spices already, and the remoulade comes together with pantry basics.
• Perfect for Weeknights & Entertaining: Whether it’s a cozy dinner for two or a lively weekend get-together, this recipe fits the bill.
• Crowd-Pleaser: Kids love the crispy edges, adults go nuts for the smoky heat—everyone comes back for seconds.
• Unbelievably Delicious: The combination of buttery, flaky catfish and the punchy Cajun spices is next-level comfort food. Add the cool, creamy remoulade? Game changer.

What sets this blackened catfish recipe apart is the homemade Cajun seasoning blend—balanced heat, not just burn, with layers of flavor. The remoulade sauce isn’t just an afterthought; it’s the kind of sauce you’ll want to slather on everything (I’ve caught my husband dipping fries in it more than once). I’ve tested different cooking methods, experimented with fish varieties, and this version is my absolute favorite. It’s got that crispy, charred crust with a tender, juicy inside—no dry fillets here, promise.

This recipe isn’t just another Southern classic—it’s comfort food reimagined for today’s kitchen. Faster, healthier, but still loaded with nostalgic soul. You know what? It’s the kind of dish that makes you close your eyes after the first bite, and suddenly, the world feels a little brighter. Perfect for impressing guests without breaking a sweat, or turning a simple weeknight meal into something downright memorable.

What Ingredients You Will Need

This blackened catfish recipe uses simple ingredients—most of which you might already have tucked away in your pantry or fridge. The Cajun remoulade sauce brings a tangy, spicy layer that’s seriously addictive. Let’s get to the good stuff!

• For the Blackened Catfish:
  • 4 catfish fillets (about 6 oz/170g each; fresh or thawed, patted dry)
  • 2 tablespoons unsalted butter (melted; adds richness and helps the spices stick)
  • 1 tablespoon olive oil (keeps the fillets from sticking and gives a golden crust)
  • 1 tablespoon paprika (smoked paprika if you love deeper flavor)
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon cayenne pepper (use less for milder heat, more for extra kick)
  • 1 teaspoon black pepper (freshly cracked for best taste)
  • 1 teaspoon salt (I like kosher salt for even seasoning)
• For the Cajun Remoulade Sauce:
  • 1/2 cup mayonnaise (I prefer Duke’s for creaminess, but any real mayo works)
  • 2 tablespoons Dijon mustard (adds tang and depth)
  • 1 tablespoon prepared horseradish (optional, for extra bite)
  • 2 teaspoons hot sauce (Louisiana-style is classic, or use your favorite)
  • 1 teaspoon smoked paprika
  • 1 teaspoon sweet pickle relish
  • 1 tablespoon fresh lemon juice (brightens everything)
  • 1 clove garlic, finely minced
  • 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
  • Salt and black pepper to taste

Ingredient Selection Tips: For catfish, seek out fillets that are firm, moist, and free from any strong fishy odor. If you’re not a fan of catfish or can’t find it fresh, swap in tilapia, cod, or even salmon (I’ve tried them all—each brings its own charm!). For gluten-free folks, double-check your hot sauce and mustard labels. If dairy-free is needed, use a plant-based butter substitute.

Substitutions: You can use Greek yogurt in place of mayo for a lighter remoulade, or vegan mayo for egg-free diets. For spice lovers, add a pinch of chipotle powder. If you’re running low on herbs, dried ones will still get you close to the real deal (just use a bit less since they’re more concentrated).

I always try to keep the spices in glass jars (they stay fresher longer), and if you want to make your own Cajun blend, just mix up a big batch and store it for future use!

Equipment Needed

Cooking up blackened catfish doesn’t require fancy gadgets. Here’s what you need:

• Large Cast-Iron Skillet: The best for getting a bold crust without sticking (mine’s been in the family for years!). If you don’t have one, a heavy-bottomed nonstick skillet works in a pinch.
• Mixing Bowls: At least two—one for the spice mix, one for the remoulade sauce.
• Whisk: For blending the remoulade sauce to creamy perfection.
• Fish Spatula or Flat Turner: This helps you flip fillets gently without breaking them.
• Measuring Spoons and Cups: Precision is key for the spice blend.
• Paper Towels: For patting the fillets dry—don’t skip this step!

If you’re just starting out, don’t worry—regular kitchen tools work too. I’ve used everything from an old sauté pan to a thrift-store spatula (sometimes the best tools are the most humble). For clean-up, a soft brush keeps cast iron in great shape—just avoid soap! If you’re on a budget, grab a basic nonstick pan and you’ll still get great results.

Preparation Method

1. Prep the Catfish: Pat the catfish fillets dry with paper towels. This helps the spices stick and gives you that crisp crust.
2. Make the Cajun Spice Blend: In a small bowl, combine paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, and salt. Mix well.
3. Season the Fillets: Brush each fillet with melted butter and a little olive oil. Then, generously sprinkle the Cajun spice blend over both sides of each fillet, pressing gently so it adheres. (Warning: Don’t skimp! That crust makes all the difference.)
4. Prepare the Remoulade Sauce: In a separate bowl, whisk together mayonnaise, Dijon mustard, horseradish, hot sauce, smoked paprika, relish, lemon juice, garlic, and parsley. Taste and adjust salt and pepper. Chill in the fridge while you cook the fish.
5. Heat the Skillet: Place your cast-iron skillet over medium-high heat. Add a tablespoon of oil. Wait until the oil shimmers and just starts to smoke—this is your cue.
6. Cook the Catfish: Gently lay the fillets in the hot skillet. Cook for 3-4 minutes on the first side (the spices will darken and form a crust—don’t worry if it looks almost “blackened,” that’s the goal!). Flip carefully and cook another 2-3 minutes, until the fish flakes easily with a fork and is opaque throughout. Internal temp should hit 145°F (63°C).
7. Rest the Fish: Transfer fillets to a plate and let them rest for a couple of minutes. This keeps them juicy.
8. Plate and Serve: Spoon a generous dollop of Cajun remoulade sauce alongside each fillet. Garnish with extra parsley or lemon wedges if you’re feeling fancy.

Prep Tips: If your skillet starts smoking too much, dial the heat back a touch. Catfish is delicate—don’t overcook! If you see white albumin (the protein) bubbling up, you’re almost there. For batch cooking, keep finished fillets warm in a low oven (200°F/95°C).

Troubleshooting: If your crust is pale, your pan wasn’t hot enough. If sticking happens, use a bit more oil and make sure the pan is preheated. For extra crispiness, try using clarified butter.

Honestly, the hardest part is not eating the first fillet straight from the skillet—guilty as charged!

Cooking Tips & Techniques

Getting that perfect blackened catfish crust isn’t rocket science, but a few tricks can make all the difference. Here’s what I’ve learned (sometimes the hard way):

• Preheat Your Pan: A screaming hot skillet is key. If it’s not hot enough, the spices won’t crisp up and you’ll miss out on that signature crust.
• Dry Fish = Crispy Crust: Moisture is the enemy of blackening. Spend an extra minute patting the fillets dry—trust me, it’s worth it.
• Don’t Flip Too Soon: Let the first side cook undisturbed so the spices set and form a crust. If you’re tempted to peek, resist!
• Ventilate Your Kitchen: Blackening spices can smoke up your kitchen—open a window or turn on the fan. I learned this after setting off the smoke alarm mid-dinner rush (whoops).
• Batch Cooking: If you’re making more than four fillets, cook in batches and wipe out the pan between rounds to avoid burnt spices.
• Consistency: Make a big batch of spice blend ahead of time for easy weeknight dinners. It also works on chicken, shrimp, or even roasted potatoes.
• Multitasking: While the fish cooks, whip up the remoulade—saves time and keeps things moving.

Common Mistakes: Overcooking is the top culprit—catfish cooks quickly! Watch it closely. If your spices taste bitter, the pan was too hot or the spices burned. Adjust heat as needed. And if the crust isn’t sticking, try adding a touch more butter or pressing the seasoning into the fish.

Once, I tried flipping with a regular spatula and broke a fillet in half—now I always use a thin fish spatula. Live and learn! Stick with these tips, and your blackened catfish will turn out beautifully every time.

Variations & Adaptations

One of the best things about blackened catfish is how easily you can mix it up to suit tastes, seasons, and dietary needs. Here are a few ways to make it your own:

• Gluten-Free: This recipe is naturally gluten-free, but double-check your hot sauce and mustard for hidden gluten.
• Dairy-Free: Swap out butter for plant-based margarine, and use vegan mayo in the remoulade. I’ve made it this way for a friend with allergies—just as tasty!
• Milder Spice: Reduce the cayenne or skip it altogether for a kid-friendly version. Add a pinch of smoked paprika for flavor without the heat.
• Different Proteins: Try the same blackening technique with shrimp, chicken breasts, or even tofu (just press the tofu well to remove moisture).
• Seasonal Swaps: In summer, top the catfish with a fresh tomato salsa; in winter, serve with roasted root veggies.
• Cooking Methods: No skillet? You can bake the seasoned fillets on a parchment-lined sheet at 425°F (220°C) for about 12 minutes. Not quite the same crust, but still delicious.
• Flavor Boosts: Add chopped green onions or diced pickles to the remoulade for extra crunch and zing.

I once swapped catfish for salmon when the market was out—honestly, the smoky crust pairs beautifully with the richer fish. Don’t be afraid to experiment; the Cajun spice blend is super versatile!

Serving & Storage Suggestions

This blackened catfish is best served hot, straight from the skillet, with a generous swipe of Cajun remoulade sauce. I love plating it with lemon wedges, fresh parsley, and maybe a side of creamy coleslaw or garlicky rice.

• Serving Temperature: Hot is best, but room temp works for picnics or potlucks.
• Presentation: Lay the fillets on a platter, drizzle with remoulade, and sprinkle with fresh herbs. Looks gorgeous on your Pinterest board!
• Pairings: Try it with corn on the cob, grilled asparagus, or a cold beer. I sometimes serve it with sweet potato fries for a Southern twist.
• Storage: Leftover catfish keeps in the fridge (sealed container) for up to 2 days. The remoulade sauce lasts up to 5 days.
• Reheating: Warm fillets in a skillet over low heat or in a 350°F (175°C) oven for 8-10 minutes. Avoid microwaving—catfish can turn rubbery.
• Flavor Development: The remoulade sauce actually tastes better after a few hours in the fridge as the flavors meld.

If you’re prepping ahead for a party, make the remoulade the night before and cook the catfish just before serving. I’ve packed leftovers for lunch—still tasty, but nothing beats fresh from the skillet!

Nutritional Information & Benefits

Each serving (1 fillet with sauce) packs about 350-400 calories, 25g protein, 24g fat, and 8g carbs. Catfish is a lean source of protein and omega-3s, great for heart health. The Cajun spices offer antioxidants, and lemon juice boosts vitamin C.

This recipe is naturally gluten-free and can be made dairy-free or low-carb (just skip the relish in the remoulade). Watch out for fish and egg allergens in the catfish and mayo. From a wellness perspective, I love that this dish is satisfying without feeling heavy—perfect for a balanced dinner that still feels like a treat.

Conclusion

If you’re craving bold Southern flavor with minimal fuss, this blackened catfish recipe with easy Cajun remoulade sauce is a must-try. It’s quick enough for hectic weeknights, impressive enough for guests, and flexible for all sorts of dietary needs.

Drop a comment below, share your photos (especially if you go wild with the remoulade), or let me know your favorite adaptation. Here’s to more Southern comfort, delicious dinners, and recipes that feel like a warm hug!

Frequently Asked Questions

Can I use frozen catfish fillets for this blackened catfish recipe?

Yes, just thaw them completely and pat dry before seasoning. Fresh is best for texture, but frozen works well in a pinch.

What can I substitute for catfish?

Try tilapia, cod, or salmon. The blackening technique works beautifully with most mild, flaky fish.

Is Cajun remoulade sauce spicy?

It has a kick, but you can control the heat by adjusting the cayenne and hot sauce. For mild sauce, use less cayenne.

Can I make the remoulade ahead of time?

Absolutely! Prepare it a day in advance and store in the fridge—flavors develop even more overnight.

How do I prevent the catfish from sticking to the pan?

Use plenty of oil, preheat your skillet well, and avoid moving the fillets until the crust sets. A nonstick pan helps if cast iron isn’t available.

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