Entrée: United States – Cajun Catfish

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 6 min

Additional 10 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 catfish fillets (5–6 oz (140–170 g) each), skinless
1 tbsp (15 ml) neutral high-heat oil (canola or avocado), plus more as needed
2 tbsp (30 g) unsalted butter
1 lemon, cut into wedges
1 tbsp (15 ml) chopped fresh parsley or scallions (optional)
2 tsp (10 ml) paprika
1 tsp (5 ml) garlic powder
1 tsp (5 ml) onion powder
1 / 2 tsp (2.5 ml) dried oregano
1 / 2 tsp (2.5 ml) dried thyme
3 / 4 tsp (3.75 ml) kosher salt
1 / 2 tsp (2.5 ml) cayenne pepper (reduce for milder heat)
1 / 2 tsp (2.5 ml) freshly ground black pepper

Show original ingredient measurements

4 catfish fillets (5–6 oz / 140–170 g each), skinless
1 tbsp (15 ml) neutral high-heat oil (canola or avocado), plus more as needed
2 tbsp (30 g) unsalted butter
1 lemon, cut into wedges
1 tbsp chopped fresh parsley or scallions (optional)
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 / 2 tsp dried oregano
1 / 2 tsp dried thyme
3 / 4 tsp kosher salt
1 / 2 tsp cayenne pepper (reduce for milder heat)
1 / 2 tsp freshly ground black pepper

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Mix the Cajun seasoning blend in a small bowl if making your own.
Pat the catfish dry with paper towels. Rub fillets lightly with about 1 teaspoon (5 ml) oil, then coat both sides evenly with the Cajun seasoning (about 1 to 1 1/2 teaspoons (5 to 7.5 ml) per fillet). Let sit 10 minutes to hydrate the spices.
Heat a large cast-iron or heavy skillet over medium-high until hot (2–3 minutes). Add 1 tablespoon (15 ml) oil and swirl to coat.
Lay the fillets in the pan, presentation side down. Cook without moving until the underside is deeply browned and the edges look opaque, 2–3 minutes.
Flip the fillets. Add the butter to the pan; as it melts, tilt the pan and baste the fish. Cook 2–3 minutes more, until the fish flakes easily and reaches 145°F/63°C at the center.
Transfer to plates. Squeeze lemon over the fish and garnish with parsley or scallions if using. Serve immediately with extra lemon wedges.
Oven option: Arrange seasoned fillets on a lightly oiled sheet pan. Bake at 425°F/220°C for 10–12 minutes, until opaque and flaky; finish with butter and lemon.

Mix the Cajun seasoning blend in a small bowl if making your own.
Pat the catfish dry with paper towels. Rub fillets lightly with about 1 teaspoon oil, then coat both sides evenly with the Cajun seasoning (about 1 to 1 1/2 teaspoons per fillet). Let sit 10 minutes to hydrate the spices.
Heat a large cast-iron or heavy skillet over medium-high until hot (2–3 minutes). Add 1 tablespoon oil and swirl to coat.
Lay the fillets in the pan, presentation side down. Cook without moving until the underside is deeply browned and the edges look opaque, 2–3 minutes.
Flip the fillets. Add the butter to the pan; as it melts, tilt the pan and baste the fish. Cook 2–3 minutes more, until the fish flakes easily and reaches 145°F/63°C at the center.
Transfer to plates. Squeeze lemon over the fish and garnish with parsley or scallions if using. Serve immediately with extra lemon wedges.
Oven option: Arrange seasoned fillets on a lightly oiled sheet pan. Bake at 425°F/220°C for 10–12 minutes, until opaque and flaky; finish with butter and lemon.