There’s something magical about the aroma of blackened spices wafting through the kitchen, especially when it’s a brisk evening, and I’m cozying up to some comforting, flavorful dinner. I remember the first time I tried blackened catfish – it was a hot summer evening at a friend’s barbeque. The catfish sizzled on the grill, its spicy crust crackling as the juices bubbled up. It was love at first bite! The smoky, slightly spicy exterior paired perfectly with a drizzle of cool, creamy remoulade sauce. Oh, how I wished I could replicate that dish at home, and now, I can share it with you! So let’s dive into this delightful Blackened Catfish Recipe with Easy Zesty Remoulade Sauce. You’re going to want to make this one regularly!

Why You’ll Love This Recipe

• Quick and easy: Perfect for a weeknight dinner in under 30 minutes!
• Affordable: Catfish is budget-friendly and delicious!
• Bold flavors: The blackening spices create an irresistible crust.
• Versatile: Serve it up in various ways—sure to become a family favorite!

Ingredients

Before we get cooking, here’s what you’ll need:

• 4 catfish fillets (about 6 oz each)
• 2 tablespoons paprika (smoked or regular, your choice)
• 1 tablespoon cayenne pepper (adjust based on your spice preference)
• 1 teaspoon garlic powder (fresh garlic adds more punch than powdered)
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• ¼ cup unsalted butter (melted)
• For the Zesty Remoulade Sauce:
• ½ cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon hot sauce (more or less to taste)
• 1 tablespoon capers, chopped
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, chopped

Step-by-Step Instructions

Alright, let’s get started on our culinary adventure!

1. Mix the spices: In a small bowl, combine the paprika, cayenne, garlic powder, onion powder, oregano, salt, and black pepper. This spice mix is where the magic begins!
2. Prep the catfish: Pat the catfish fillets dry with a paper towel—this helps the spices stick better and gives you a beautiful crust.
3. Coat the fish: Brush each fillet with melted butter, then sprinkle a generous amount of your spice mix on both sides. Don’t be shy—get that flavor packed in there!
4. Heat things up: In a large skillet, heat a tablespoon of butter over medium-high heat. You want it hot enough for a nice sizzle but not so hot that it burns the butter.
5. Cook the catfish: Once your skillet is hot, add the fillets. Cook for about 3-4 minutes on each side, or until the fish flakes easily with a fork. The edges should be beautifully charred and blackened—absolutely mouthwatering!
6. Make the remoulade: While the fish is cooking, whisk together the mayonnaise, Dijon mustard, hot sauce, capers, lemon juice, and parsley in a bowl. Taste and adjust the seasonings as needed. This sauce is your ticket to elevating those flavors!
7. Serve: Once the catfish is cooked, transfer it to a plate and drizzle with the zesty remoulade sauce. You could even serve it family-style with extra sauce on the side.

Pro Tips & Variations

Now that we’re all set with our delicious blackened catfish, here are some fun tips and variations to make this dish even more exciting:

• Spicy kick: If you like things fiery, add a pinch of extra cayenne or even a bit of chili powder to the spice mix.
• Fish swap: Not a catfish fan? No problem! This recipe works beautifully with salmon, tilapia, or even shrimp.
• Herb it up: Feel free to add fresh chopped herbs like dill or chives to your remoulade for a fresh twist.
• Serving twist: Try serving the blackened catfish over a bed of greens or in a taco with crunchy slaw for a different vibe!

Serving Suggestions

The best part about this blackened catfish is how it can be served in so many delightful ways! Personally, I love piling it onto fluffy jasmine rice or alongside a colorful quinoa salad. It feels like a wholesome hug in a bowl! You could also pair it with a crusty piece of bread for dipping into that dreamy remoulade or serve it with roasted veggies for a vibrant platter. Maybe even a glass of chilled white wine or an ice-cold beer on the side to complete that cozy dinner ambiance. Ahh, perfection!

Storage Tips

If, by some miracle, you have leftovers (which I can never seem to manage!), here’s how to keep it delicious:

• Refrigerating: Store leftover catfish in an airtight container in the fridge for up to 3 days. Reheat it gently in the oven to keep that crispy texture.
• Freezing: You can freeze cooked catfish. Wrap individual fillets in foil and place them in a freezer bag. When you’re ready to eat, just thaw overnight in the fridge and reheat.
• Remoulade storage: The remoulade sauce can keep for about a week in an airtight container in the fridge. In fact, it often tastes even better the next day!

FAQs

Can I use frozen catfish fillets?

Absolutely! Just be sure to thaw them completely and pat them dry before seasoning and cooking. It’s a great time-saver!

What if I don’t have all the spices?

No worries! You can use a pre-made Cajun seasoning blend if you have it. It will give you a similar flavor profile without all the measuring!

Is this recipe spicy?

It has a nice kick due to the cayenne pepper, but you can easily adjust the amount to suit your taste. Please don’t let the spice scare you away; it’s all about finding the right balance!

Can I make this on a grill instead?

Definitely! Just preheat your grill and cook the fillets for a few minutes on each side. It adds a delightful smoky flavor that complements the spices beautifully!

What sides go well with blackened catfish?

Think hearty! Coleslaw, rice, grilled veggies, or a refreshing salad work wonderfully. You could really mix it up and have fun experimenting!

Conclusion

And there you have it, my lovely friends! A scrumptious Blackened Catfish Recipe with Easy Zesty Remoulade Sauce that’s not only delicious but also brings a bit of Southern flair into your kitchen. I hope you enjoy making and devouring this dish as much as I do. Please share your thoughts, tips, or how your own version turned out. Happy cooking, and may your meals be filled with flavor and joy!

Flavorful Blackened Catfish Recipe with Zesty Remoulade Sauce

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• Author: meryem
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

Discover a quick blackened catfish dish paired with a zesty remoulade sauce, perfect for a flavorful dinner your family will love. 151 chars

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Ingredients

Scale 1x2x3x

4 catfish fillets (about 6 oz each)

2 tablespoons of paprika (smoked or regular)

1 tablespoon of cayenne pepper

1 teaspoon of garlic powder

1 teaspoon of onion powder

1 teaspoon of dried oregano

1 teaspoon of salt

½ teaspoon of freshly ground black pepper

¼ cup of unsalted butter (melted)

½ cup of mayonnaise for remoulade sauce

1 tablespoon of Dijon mustard for remoulade sauce

1 tablespoon of hot sauce for remoulade sauce

1 tablespoon of capers (chopped) for remoulade sauce

1 tablespoon of lemon juice for remoulade sauce

1 tablespoon of fresh parsley (chopped) for remoulade sauce

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Instructions

In a small bowl, combine the paprika, cayenne, garlic powder, onion powder, oregano, salt, and black pepper.

Pat the catfish fillets dry with a paper towel.

Brush each fillet with melted butter, then sprinkle spice mix on both sides.

In a large skillet, heat a tablespoon of butter over medium-high heat.

Once your skillet is hot, add the fillets and cook for about 3-4 minutes on each side.

While the fish is cooking, whisk together the mayonnaise, Dijon mustard, hot sauce, capers, lemon juice, and parsley in a bowl.

Once the catfish is cooked, transfer it to a plate and drizzle with the remoulade sauce.

Notes

A scrumptious Blackened Catfish Recipe with Easy Zesty Remoulade Sauce that’s not only delicious but also brings a bit of Southern flair into your kitchen.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Cuisine: Southern

Nutrition

• Serving Size: 4 servings
• Calories: 350
• Sugar: 1 gram
• Fat: 22 grams
• Carbohydrates: 8 grams
• Fiber: 0 grams
• Protein: 28 grams

Keywords: blackened catfish, catfish recipe, remoulade sauce, southern cooking, seafood dinner