Print

Crispy Cajun Blackened Catfish Recipe Easy Homemade with Creamy Remoulade Sauce

crispy cajun blackened catfish - featured image
Print Recipe

A bold and flavorful crispy Cajun blackened catfish with a creamy, tangy remoulade sauce. Quick and easy to prepare, perfect for cozy dinners or impressing guests.

Ingredients

Scale
  • 4 catfish fillets (6–8 oz each), skinless, fresh or thawed
  • 2 tablespoons Cajun seasoning (paprika, cayenne, garlic powder, onion powder, oregano, thyme, salt, black pepper)
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • ½ cup mayonnaise (Duke’s or Hellmann’s preferred)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon pickle relish (sweet or dill, finely chopped)
  • 1 teaspoon fresh lemon juice
  • ¼ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • 2–3 dashes hot sauce
  • 1 tablespoon fresh parsley, finely chopped

Instructions

  1. Pat the catfish fillets dry with paper towels to remove excess moisture.
  2. In a shallow dish, mix 2 tablespoons of Cajun seasoning. Coat each fillet evenly on both sides, pressing the seasoning into the flesh gently but thoroughly.
  3. In a medium bowl, whisk together ½ cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon pickle relish, 1 teaspoon fresh lemon juice, ¼ teaspoon garlic powder, ¼ teaspoon smoked paprika, and 2-3 dashes of hot sauce. Stir in 1 tablespoon chopped fresh parsley. Chill while cooking the fish.
  4. Heat a cast iron skillet over medium-high heat. Add 1 tablespoon butter and 1 tablespoon olive oil. Heat until the butter foams but does not brown.
  5. Carefully place the fillets in the skillet. Cook for 3-4 minutes on the first side without moving them until edges start to crisp and a sizzle is heard.
  6. Flip gently using a fish spatula and cook another 3 minutes until the crust is blackened but not burnt and the fish flakes easily with a fork.
  7. Remove catfish from the pan and let rest for a minute to lock in juices.
  8. Plate the catfish and spoon a generous dollop of the creamy remoulade sauce alongside. Garnish with fresh parsley or lemon wedges if desired.

Notes

Pat fish dry to ensure a crispy crust. Use high heat but watch carefully to avoid burning the spices. Rest fish after cooking to keep it juicy. For lighter remoulade, substitute half mayo with Greek yogurt or use dairy-free mayo. Store fish and sauce separately for best leftovers.

Nutrition

Keywords: Cajun, blackened catfish, crispy fish, remoulade sauce, quick dinner, spicy fish, homemade sauce

Find it online: https://leilameals.com/crispy-cajun-blackened-catfish-recipe-easy-homemade-with-creamy-remoulade-sauce/