Blackened Catfish with Cajun Remoulade Sauce
Pan-seared blackened catfish fillets served with a creamy, zesty Cajun remoulade sauce make a flavorful and satisfying dinner. The catfish is expertly seasoned with a blend of Cajun spices, seared in a hot skillet to achieve a spicy crust, and complemented by a tangy remoulade that balances the heat perfectly.
Ingredients
Check ingredients as you go.
- Catfish
- Seasoning
- Cooking
- Sauce
- Seasoning
- Garnish
Let’s make it
Catfish
Pat the catfish fillets dry with paper towels to remove excess moisture for better searing.
Catfish
Sprinkle the Cajun spice mix evenly over both sides of each catfish fillet, rubbing it in gently to coat thoroughly.
Cooking
Heat the olive oil in a large skillet over medium-high heat until shimmering but not smoking.
Cooking
Add the seasoned catfish fillets to the skillet and cook without moving for about 3-4 minutes until a dark crust forms and the edges start to look opaque.
Cooking
Carefully flip the fillets and cook for another 3-4 minutes or until the fish is cooked through, flakes easily with a fork, and reaches an opaque texture.
Sauce
While the catfish cooks, prepare the Cajun remoulade sauce by combining mayonnaise, Cajun seasoning, lemon juice, Dijon mustard, minced garlic, hot sauce (if using), and smoked paprika in a small bowl; mix well to combine.
Sauce
Adjust the seasoning of the remoulade sauce with salt and black pepper to taste, then cover and refrigerate until ready to serve.
Serving
Serve the blackened catfish hot, spooning a generous amount of Cajun remoulade sauce on the side or drizzled on top, garnished with chopped fresh parsley if desired.
Tips & notes
To intensify the blackened crust, make sure the skillet is very hot before adding the fish. Use a good quality Cajun spice mix or make your own for a fresher flavor. Let the fish rest a minute after cooking for juices to redistribute. The remoulade can be made a few hours ahead to deepen flavor.
Saving it for later
Store leftover blackened catfish and remoulade sauce separately in airtight containers in the refrigerator. Consume within 3 days for best quality. Do not freeze the remoulade sauce as it may separate.
Reheating
Reheat catfish gently in a skillet over medium-low heat until warmed through, about 3-4 minutes per side to avoid drying out. Remoulade sauce is best served cold or at room temperature; do not reheat.
