Blackened Catfish with Cajun Remoulade

Ingredients

• 4 catfish fillets (6 oz each)
• 3 tbsp unsalted butter, melted
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/2 cup mayonnaise
• 1 tbsp Creole mustard
• 1 tsp hot sauce
• 1 tbsp capers, chopped
• 1 clove garlic, minced

Instructions

1. 1

   Make the remoulade: whisk together mayonnaise, Creole mustard, hot sauce, capers, and minced garlic. Refrigerate until serving.

2. 2

   Combine smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, and salt in a shallow dish.

3. 3

   Brush catfish fillets generously on both sides with melted butter, then press firmly into the spice mixture to coat evenly.

4. 4

   Heat a cast-iron skillet over high heat until smoking — about 5 minutes. This is essential for proper blackening.

5. 5

   Add the fillets to the dry, hot skillet. Cook for 3–4 minutes on the first side without moving until a dark, fragrant crust forms.

6. 6

   Flip carefully and cook another 3 minutes until fish is cooked through and flakes easily with a fork.

7. 7

   Serve immediately with a generous dollop of Cajun remoulade, lemon wedges, and coleslaw.