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A quick and flavorful blackened catfish recipe served with a creamy, tangy Creole remoulade sauce, perfect for busy nights and casual dinners.

  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 catfish fillets (around 6 ounces/170 grams each), skin removed if desired
  • 2 tablespoons paprika (smoked paprika optional for extra 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 (for coating and richness)
  • 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 (e.g., Tabasco)
  • 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

  1. Mix paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, and salt in a small bowl to create the blackening spice blend.
  2. Pat catfish fillets dry with paper towels.
  3. Brush both sides of each fillet with melted butter.
  4. Sprinkle the blackening spice blend generously over both sides of each fillet, pressing gently to adhere.
  5. In a medium bowl, whisk together mayonnaise, Dijon mustard, Creole mustard, lemon juice, Worcestershire sauce, and hot sauce until smooth.
  6. Fold in finely chopped celery, green onions, and chopped capers; season the remoulade with salt and black pepper to taste.
  7. Chill the remoulade in the refrigerator for at least 15 minutes while cooking the fish.
  8. Heat a cast-iron or heavy skillet over medium-high heat and add vegetable oil or clarified butter until hot but not smoking.
  9. Place fillets in the hot skillet without crowding, cooking undisturbed for 3–4 minutes to form a crust; lower heat if spices begin to burn.
  10. Flip the fillets and cook another 3 minutes, until the fish flakes easily and reaches an internal temperature of 145°F (63°C).
  11. Cook additional batches as needed to avoid crowding the pan.
  12. Remove fillets from the pan and let rest for 1 minute.
  13. Plate the fillets and serve topped or sided with Creole remoulade.

Notes

Use a cast-iron skillet for optimal crust development; alternative pans require close heat monitoring., Butter helps spices adhere and adds richness; olive oil or avocado oil can be used for dairy-free versions., Remoulade tastes better after chilling; prepare ahead to save time., Spice levels can be adjusted by modifying cayenne or adding smoked chipotle powder for smoky heat., Avoid overcrowding pan to ensure proper searing and crust formation., Suitable substitutions include using salmon or trout if preferred., Leftovers keep for up to 2 days refrigerated; reheat gently in a skillet to maintain crust quality.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Cuisine: Louisiana

Nutrition

  • Serving Size: 1 catfish fillet with remoulade
  • Calories: Approximately 350 calories per serving
  • Fat: Approximately 22 grams per serving
  • Carbohydrates: Approximately 4 grams per serving
  • Protein: Approximately 35 grams per serving