Blackened Catfish Recipe Easy Cajun Remoulade Sauce for Beginners

Let me tell you, the smell of smoky spices sizzling on catfish fillets is something that instantly grabs your attention—like the air itself is inviting you to the table. The first time I cooked this flavorful blackened catfish with Cajun remoulade sauce, I was instantly hooked. It was one of those rare moments where you pause, take a deep breath, and just smile because you know you’re onto something truly special. When I was knee-high to a grasshopper, my grandma used to make something similar, but I never quite nailed that bold, spicy kick until recently.

Honestly, this blackened catfish recipe has become a staple at family dinners and weekend cookouts. My family couldn’t stop sneaking the fillets off the pan (and I can’t really blame them). It’s dangerously easy to make, yet packed with layers of smoky, spicy, creamy goodness from the Cajun remoulade sauce. You know what? It’s perfect for impressing guests without breaking a sweat, or just a sweet treat for those laid-back evenings when you want something cozy but exciting on the plate. This recipe is a bright spot on any Pinterest food board and will definitely brighten up your dinner rotation.

After testing it multiple times in the name of research, of course, it’s become my go-to for potlucks, gifting, and even quick weekday dinners. This blackened catfish with Cajun remoulade sauce feels like a warm hug on a plate, and you’re going to want to bookmark this one.

Why You’ll Love This Recipe

From my kitchen to yours, this blackened catfish recipe stands out because it brings together bold flavors and simple preparation—something I know you’ll appreciate. Whether you’re new to blackening fish or a seasoned home cook, here’s why this recipe gets rave reviews:

• Quick & Easy: Ready in under 30 minutes, ideal for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy or hard-to-find items; most are pantry staples you probably already have.
• Perfect for Any Occasion: Whether it’s a casual dinner, a cozy date night, or a lively potluck, this dish fits right in.
• Crowd-Pleaser: Kids and adults alike love the smoky, spicy crunch paired with the creamy, tangy remoulade.
• Unbelievably Delicious: The combo of blackened catfish and Cajun remoulade sauce hits that sweet spot between comfort and excitement.

What makes this recipe truly different? It’s the perfectly balanced spice blend that gently scorches the catfish without overpowering it, combined with a remoulade sauce that’s creamy, zesty, and just a touch tangy. I’ve tweaked this recipe to get the seasoning just right—not too fiery but with enough nuance to keep you interested bite after bite.

This isn’t just any blackened catfish—this is the kind that makes you close your eyes after the first bite and smile. It’s comfort food reimagined: healthier, faster, but with all the soul-soothing satisfaction you crave. You’ll find yourself reaching for this recipe again and again.

What Ingredients You Will Need

This recipe relies on simple, wholesome ingredients to deliver bold flavors and satisfying textures without fuss. Most are pantry staples, which makes this dish even more approachable.

For the Blackened Catfish

• Catfish fillets: about 4 fillets, 6 oz (170 g) each, skinless and boneless
• Smoked paprika: 2 teaspoons (adds smoky depth)
• Cayenne pepper: 1 teaspoon (adjust to taste for heat)
• Garlic powder: 1 teaspoon (for savory punch)
• Onion powder: 1 teaspoon
• Dried thyme: 1 teaspoon
• Dried oregano: 1 teaspoon
• Salt: 1 teaspoon (I prefer kosher salt for even seasoning)
• Black pepper: ½ teaspoon, freshly ground
• Vegetable oil or clarified butter: 3 tablespoons (for searing)

For the Cajun Remoulade Sauce

• Mayonnaise: ½ cup (120 ml), use a good-quality brand like Hellmann’s for best creaminess
• Dijon mustard: 1 tablespoon (adds a gentle tang)
• Creole or Cajun seasoning: 1 teaspoon (gives that signature flavor)
• Hot sauce: 1 teaspoon (optional, but highly recommended)
• Worcestershire sauce: 1 teaspoon
• Garlic clove: 1, minced finely
• Fresh lemon juice: 1 tablespoon (brightens the sauce)
• Green onions: 2 tablespoons, finely chopped (adds freshness)
• Fresh parsley: 1 tablespoon, chopped (optional, for color and freshness)

Substitution tips: For a lighter sauce, swap half the mayo with plain Greek yogurt. If you prefer dairy-free, use vegan mayo. In summer, fresh herbs like tarragon or chives can replace parsley for a twist.

Equipment Needed

• Cast iron skillet: Ideal for blackening because it holds heat evenly and creates that perfect sear. If you don’t have one, a heavy stainless steel pan works too, though you might miss a bit of that crust.
• Small mixing bowl: For whisking together the remoulade sauce.
• Measuring spoons and cups: Essential for getting the spice blend and sauce just right.
• Spatula or tongs: To carefully flip the catfish fillets without breaking them.
• Sharp knife and cutting board: For prepping green onions and garlic.

If you’re on a budget, a nonstick skillet will do, but watch the heat carefully to avoid burning the spices. I’ve found that cleaning cast iron right after cooking keeps it in tip-top shape—just wipe it clean and lightly oil it.

Preparation Method

1. Prepare the Cajun remoulade sauce: In a small bowl, whisk together ½ cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon Creole seasoning, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce (if using), minced garlic, lemon juice, chopped green onions, and parsley. Taste and adjust seasoning if needed. Cover and refrigerate while you prep the fish. (Takes about 5 minutes)
2. Mix the blackening spice blend: In a small bowl, combine smoked paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper. Stir until evenly mixed. This blend can be made ahead and stored in an airtight container. (2 minutes)
3. Prepare the catfish fillets: Pat the fillets dry with paper towels to help the spices stick and get that perfect crust. Lightly brush or spray both sides with oil to help the seasoning adhere. (3 minutes)
4. Coat the fillets: Sprinkle the spice blend generously over both sides of the catfish fillets, pressing lightly so it sticks. Don’t be shy here—this is where the flavor magic happens. (3 minutes)
5. Heat the skillet: Place your cast iron skillet over medium-high heat and add 3 tablespoons of vegetable oil or clarified butter. Let it get really hot—you want it to shimmer but not smoke. (5 minutes)
6. Cook the catfish: Carefully lay the fillets in the hot skillet. Cook for about 3-4 minutes without moving, so the spices form a nice crust. Flip gently using a spatula or tongs and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork. (Total 6-8 minutes)
7. Rest the fish: Transfer the fillets to a plate and let them rest for a couple of minutes. This helps the juices redistribute and keeps the fish tender. (2 minutes)
8. Serve: Plate the blackened catfish and spoon a generous dollop of the Cajun remoulade sauce over the top or serve it on the side for dipping. Garnish with extra chopped parsley or green onions if you like. (1 minute)

Pro tip: If your spices burn too quickly, lower the heat a bit next time. The key is a dark, smoky crust—not blackened to charcoal!

Cooking Tips & Techniques

Blackening fish can be a little intimidating at first, but honestly, it’s one of the most satisfying techniques once you get the hang of it. Here’s what I’ve learned through trial and error:

• Pat the fish dry: Moisture is the enemy of a good crust. Always dry your fillets well before seasoning.
• Use a hot pan: The skillet needs to be really hot to create that signature blackened crust. I usually heat mine for at least 5 minutes before adding oil.
• Don’t overcrowd the pan: Cook in batches if necessary. Crowding lowers the pan temperature and results in steaming instead of searing.
• Flip carefully: Fish is delicate. Use a thin spatula and gentle motions to avoid breaking the fillets.
• Adjust spice heat to taste: Cayenne can be dialed up or down depending on your preference. I like mine with a little kick, but not too fiery.
• Multitasking tip: Whip up the remoulade sauce first and pop it in the fridge. The flavors meld beautifully while you cook the fish.

One time, I left the pan too hot and scorched the spices—lesson learned! Lowering the heat a notch made all the difference. Just remember, smoky and dark is good, burnt is bad.

Variations & Adaptations

This blackened catfish recipe is flexible, so you can tailor it to your taste or dietary needs. Here are some ways I like to switch things up:

• Spice Level: For a milder version, cut the cayenne pepper in half and add a pinch of smoked paprika for color without heat.
• Protein Swap: Use the same seasoning and sauce on shrimp, chicken breasts, or even tofu for a vegetarian-friendly option.
• Cooking Method: If you don’t want to pan-fry, bake the blackened catfish at 425°F (220°C) for 12-15 minutes until cooked through and slightly charred on top.
• Dairy-Free Sauce: Replace mayonnaise with avocado or cashew cream blended with lemon juice and spices for a creamy remoulade alternative.
• Fresh Herb Variations: Swap parsley with cilantro or dill in the remoulade for a different flavor profile.

Personally, I once tried adding a splash of smoky chipotle powder to the spice blend for a deeper, southwestern vibe—it was a hit at my last barbecue.

Serving & Storage Suggestions

This blackened catfish is best served hot right off the skillet, with a generous spoonful of Cajun remoulade sauce. I like to plate it alongside a crisp green salad or creamy coleslaw to balance the spice. A squeeze of fresh lemon on top never hurts!

For beverages, a cold beer or an ice-cold glass of sweet tea pairs perfectly with the bold flavors. If you’re feeling fancy, a chilled Sauvignon Blanc complements the dish beautifully.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The fish may lose a bit of its crustiness, but reheating gently in a skillet over medium heat brings back some of the magic. Avoid microwaving to keep the texture intact.

Flavors in the remoulade sauce actually deepen the next day, making it an excellent make-ahead accompaniment.

Nutritional Information & Benefits

Each serving of this blackened catfish with Cajun remoulade sauce provides roughly 350 calories, with about 25 grams of protein and moderate healthy fats from the mayo and oil. Catfish is a lean source of protein, rich in omega-3 fatty acids, which support heart and brain health.

The spices add antioxidants and anti-inflammatory compounds, while the fresh lemon juice contributes vitamin C. This recipe is naturally gluten-free and can be adapted to be dairy-free as well.

From a wellness perspective, it’s a satisfying dish that doesn’t weigh you down but still delivers bold flavor and nourishment—a rare win-win in the weeknight dinner arena.

Conclusion

If you’re looking for a flavorful, easy-to-make fish dish that brings a touch of southern charm and a whole lot of personality, this blackened catfish with Cajun remoulade sauce is your answer. It’s perfect for customizing, whether you want to dial up the heat, switch up the protein, or make it lighter.

I love this recipe because it’s honest, approachable, and packed with layers of flavor that keep me coming back. It reminds me of those warm family gatherings, shared laughs, and simple pleasures—food that feels like home.

Give it a try, and don’t be shy about making it your own. I’d love to hear how you tweak it, so please drop a comment below, share your photos, or tell me your favorite variations. Happy cooking!

FAQs

What is blackened catfish?

Blackened catfish is a cooking style where catfish fillets are coated in a bold spice mix and cooked in a very hot skillet, creating a dark, flavorful crust.

Can I use other fish for this blackening recipe?

Absolutely! Firm white fish like tilapia, mahi-mahi, or snapper work well with this seasoning and method.

How spicy is the Cajun remoulade sauce?

The sauce has a gentle kick from the Creole seasoning and hot sauce, but it’s creamy and cooling enough to balance the heat. You can adjust the hot sauce amount to your taste.

Is blackening the same as grilling?

Not quite. Blackening is done in a very hot pan to sear the spices and fish, creating a crust. Grilling uses direct heat from a flame and may not produce the same crust.

How do I store leftovers?

Store fish and sauce separately in airtight containers in the fridge for up to 2 days. Reheat fish gently in a skillet to keep texture.

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