Description
A quick and flavorful blackened catfish recipe paired with a tangy Creole remoulade sauce, perfect for busy weeknights or casual dinners.
Ingredients
Scale
- 4 catfish fillets (about 6 ounces/170 grams each), skin removed if preferred
- 2 tablespoons paprika (smoked paprika adds a nice depth)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper (adjust for heat preference)
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
- Vegetable oil or clarified butter for cooking
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon Creole mustard (or whole grain mustard)
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce (Tabasco works well)
- 2 tablespoons finely chopped celery
- 2 tablespoons finely chopped green onions
- 1 tablespoon capers, drained and chopped (optional)
- Salt and black pepper, to taste
Instructions
- Prepare the blackening spice mix by combining paprika, garlic powder, onion powder, dried thyme, oregano, cayenne pepper, black pepper, and salt in a small bowl. Stir well to blend.
- Pat the catfish fillets dry with paper towels. Brush each fillet with melted butter on both sides.
- Sprinkle the blackening spice generously over both sides of the fillets, pressing lightly to adhere.
- Make the Creole remoulade by whisking together mayonnaise, Dijon mustard, Creole mustard, lemon juice, Worcestershire sauce, and hot sauce until smooth.
- Fold in chopped celery, green onions, and capers if using. Season with salt and pepper to taste. Chill in the fridge while cooking the fish.
- Heat a cast-iron or heavy skillet over medium-high heat. Add a tablespoon of oil or clarified butter and let it get hot but not smoking.
- Place the fillets in the hot skillet and cook for 3 to 4 minutes on the first side without moving them.
- Flip gently using a fish spatula and cook for another 3 minutes or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Remove the fillets from the pan and let rest for a minute.
- Plate the catfish and spoon a generous dollop of Creole remoulade over or beside each fillet.
Notes
If spices burn too fast, reduce heat slightly to avoid bitterness. Butter helps spices stick and adds richness; for dairy-free, use olive or avocado oil. Cook fish in batches to avoid overcrowding the pan. Chill remoulade for at least 15 minutes for best flavor. Leftovers keep well refrigerated for up to 2 days; reheat gently to maintain crust.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Creole, Southern US
Nutrition
- Serving Size: 1 catfish fillet wit
- Calories: 350
- Sugar: 1
- Sodium: 650
- Fat: 28
- Saturated Fat: 7
- Carbohydrates: 4
- Fiber: 1
- Protein: 25
Keywords: blackened catfish, Creole remoulade, spicy fish recipe, quick dinner, Cajun, seafood, easy weeknight meal