Blackened catfish is a classic Southern dish known for its bold spices and crisp, flavorful crust.
This recipe pairs the catfish with a creamy Cajun remoulade sauce that balances the heat with tangy richness.
Pan-seared for perfect char and cooked to a safe internal temperature, this dish is perfect for home cooks seeking a quick, impressive seafood entrée.
Why You’ll Love This Recipe
- The blackening spice blend delivers smoky, spicy flavor that complements the mild catfish without overpowering it.
- Cooking the catfish in a hot cast-iron skillet forms a delicious crust while locking in moisture.
- The Cajun remoulade sauce, made from mayo, mustard, and spices, adds a creamy, zesty counterpoint that brightens the dish.
- Using fresh fillets and proper cooking technique ensures tender, flaky fish.
- This recipe includes clear food safety instructions to guarantee perfectly cooked fish every time.
Blackened Catfish with Cajun Remoulade
This Southern-style blackened catfish recipe features spicy, pan-seared fillets paired with a creamy, tangy Cajun remoulade sauce for a flavorful seafood dinner.
- Prep time
- 15 minutes
- Cook time
- 10 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 1/2 pounds catfish fillets (about 4 fillets, 6 oz each), skin removed
- 2 tablespoons smoked paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- For the Cajun remoulade sauce:
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce (such as Tabasco)
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Prepare the blackening spice mix In a small bowl, combine smoked paprika, onion powder, garlic powder, dried oregano, dried thyme, cayenne pepper, black pepper, and salt. Mix well and set aside.
- Make the Cajun remoulade sauce In a medium bowl, whisk together mayonnaise, Dijon mustard, whole grain mustard, lemon juice, Worcestershire sauce, hot sauce, smoked paprika, garlic powder, salt, and black pepper. Adjust seasoning to taste. Cover and refrigerate until ready to serve.
- Season the catfish fillets Pat the catfish fillets dry with paper towels. Evenly coat both sides of each fillet with the blackening spice blend.
- Cook the catfish Heat the butter and olive oil in a large cast-iron skillet over medium-high heat until hot but not smoking. Add the catfish fillets and cook without moving for about 3 to 4 minutes, until a dark crust forms. Carefully flip and cook for another 3 to 4 minutes, until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Serve Plate the blackened catfish fillets and spoon Cajun remoulade sauce on top or alongside. Garnish with fresh parsley if desired and serve immediately.
Helpful Tips
- Use fresh or thawed catfish fillets for best texture and flavor.
- Do not overcrowd the skillet to allow proper searing and crust formation.
- Adjust cayenne pepper in the spice mix according to your preferred spice level.
- An instant-read thermometer helps ensure the fish reaches the USDA recommended safe internal temperature of 145°F (63°C).
- If you prefer less heat, reduce or omit cayenne pepper.
- Serve with sides like steamed vegetables, rice, or cornbread for a complete Southern meal.
Storage and Make-Ahead
Store leftover cooked catfish and remoulade sauce separately in airtight containers in the refrigerator for up to 2 days.
Reheat catfish gently in a skillet over medium-low heat to avoid drying it out.
Discard any remoulade sauce left unrefrigerated for more than 2 hours to ensure food safety.
Frequently Asked Questions
Can I use other types of fish for this blackened recipe?
Yes, firm, white fish like tilapia, redfish, or grouper work well with blackening seasoning and cooking method.
Is blackened catfish spicy?
This recipe is moderately spicy due to cayenne pepper, but you can adjust the amount to make it milder or hotter.
What is Cajun remoulade sauce?
Cajun remoulade is a creamy, tangy sauce with mayonnaise, mustard, and seasonings that complements spicy dishes.
How do I ensure the catfish is cooked safely?
Cook the fish until it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
Can I prepare the remoulade sauce ahead of time?
Yes, making the sauce ahead allows the flavors to meld. Keep it refrigerated until serving.
Leave a Reply