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Blackened Catfish with Easy Cajun Remoulade Sauce

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This blackened catfish recipe delivers bold Cajun flavor with a smoky, peppery crust and a tangy, creamy remoulade sauce. Quick to prepare and perfect for weeknight dinners or entertaining guests, it’s Southern comfort food reimagined for today’s kitchen.

Ingredients

Scale
  • 4 catfish fillets (about 6 oz each; fresh or thawed, patted dry)
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon olive oil
  • 1 tablespoon paprika (smoked paprika optional)
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon cayenne pepper (adjust for heat)
  • 1 teaspoon black pepper
  • 1 teaspoon salt (kosher preferred)
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon prepared horseradish (optional)
  • 2 teaspoons hot sauce (Louisiana-style or preferred)
  • 1 teaspoon smoked paprika
  • 1 teaspoon sweet pickle relish
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, finely minced
  • 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
  • Salt and black pepper to taste

Instructions

  1. Pat the catfish fillets dry with paper towels.
  2. In a small bowl, combine paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, and salt. Mix well.
  3. Brush each fillet with melted butter and a little olive oil. Generously sprinkle the Cajun spice blend over both sides of each fillet, pressing gently so it adheres.
  4. 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. Place a cast-iron skillet over medium-high heat. Add a tablespoon of oil. Wait until the oil shimmers and just starts to smoke.
  6. Gently lay the fillets in the hot skillet. Cook for 3-4 minutes on the first side until the spices darken and form a crust. Flip carefully and cook another 2-3 minutes, until the fish flakes easily with a fork and is opaque throughout (internal temp should reach 145°F).
  7. Transfer fillets to a plate and let them rest for a couple of minutes.
  8. Spoon a generous dollop of Cajun remoulade sauce alongside each fillet. Garnish with extra parsley or lemon wedges if desired.

Notes

For best results, use a hot skillet and pat the fish dry before seasoning. Adjust cayenne for desired spice level. Substitute catfish with tilapia, cod, or salmon if preferred. Remoulade sauce can be made ahead and stored in the fridge for up to 5 days. For dairy-free, use plant-based butter and vegan mayo. Keep finished fillets warm in a low oven if batch cooking.

Nutrition

Keywords: blackened catfish, Cajun, remoulade, Southern, fish, skillet, easy dinner, gluten-free, spicy, comfort food

Find it online: https://blingbite.com/blackened-catfish-recipe-easy-cajun-remoulade-sauce-for-dinner/