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Blackened Catfish Recipe Easy Cajun Remoulade Sauce for Beginners

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A quick and easy blackened catfish recipe paired with a creamy, tangy Cajun remoulade sauce. Perfect for busy weeknights or impressing guests with bold, smoky flavors.

Ingredients

Scale
  • 4 catfish fillets, 6 oz (170 g) each, skinless and boneless
  • 2 teaspoons smoked paprika
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons vegetable oil or clarified butter
  • ½ cup (120 ml) mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Creole or Cajun seasoning
  • 1 teaspoon hot sauce (optional)
  • 1 teaspoon Worcestershire sauce
  • 1 garlic clove, minced finely
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons green onions, finely chopped
  • 1 tablespoon fresh parsley, chopped (optional)

Instructions

  1. Prepare the Cajun remoulade sauce: In a small bowl, whisk together mayonnaise, Dijon mustard, Creole seasoning, Worcestershire sauce, 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. (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. (2 minutes)
  3. Prepare the catfish fillets: Pat the fillets dry with paper towels. 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. (3 minutes)
  5. Heat the skillet: Place a cast iron skillet over medium-high heat and add vegetable oil or clarified butter. Let it get really hot until it shimmers but does not smoke. (5 minutes)
  6. Cook the catfish: Lay the fillets in the hot skillet. Cook for 3-4 minutes without moving to form a crust. Flip gently and cook another 3-4 minutes until opaque and flakes easily. (6-8 minutes total)
  7. Rest the fish: Transfer fillets to a plate and let rest for 2 minutes to redistribute juices.
  8. Serve: Plate the blackened catfish and spoon a generous dollop of Cajun remoulade sauce over the top or serve on the side. Garnish with extra parsley or green onions if desired.

Notes

Pat fish dry before seasoning to ensure a good crust. Use a very hot pan but avoid burning spices. Cook in batches if needed to avoid overcrowding. For a lighter sauce, substitute half the mayo with Greek yogurt or use vegan mayo for dairy-free. Leftovers keep well for 2 days refrigerated; reheat gently in a skillet.

Nutrition

Keywords: blackened catfish, Cajun remoulade sauce, easy fish recipe, blackened fish, Cajun sauce, quick dinner, spicy catfish

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