Blackened Catfish with Remoulade, Lemon Rice, and Slaw

Why You’ll Love This Recipe

• Bold, smoky-spicy crust on tender, flaky catfish—ready in minutes.
• Creamy, tangy remoulade balances the heat perfectly.
• Lemony rice and cool cabbage slaw turn it into a complete, satisfying plate.
• Pan-seared in a single skillet—weeknight-easy with restaurant vibes.

Grocery List

• Produce: 1 lemon, parsley, green cabbage, 1 large carrot, scallions, 1 small garlic clove
• Dairy: Unsalted butter, sour cream
• Pantry: 4 catfish fillets, long-grain white rice, mayonnaise, Dijon mustard, prepared horseradish, capers, pickles, hot sauce, apple cider vinegar, paprika, smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne, black pepper, kosher salt, celery seed, sugar, neutral oil

Full Ingredients

Blackening Spice Blend

• 2 tsp sweet paprika
• 1 1/2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp cayenne pepper (use 1 tsp for spicier)

Catfish

• 4 catfish fillets (about 6 oz each; 1 1/2 inches at thickest point)
• 2 tbsp neutral oil (canola, grapeseed, or avocado), divided
• 2 tbsp unsalted butter, divided
• Lemon wedges and chopped parsley, for serving

Creamy Remoulade

• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp prepared horseradish
• 2 tsp freshly squeezed lemon juice
• 1 tbsp capers, minced
• 1 tbsp finely minced pickles or cornichons
• 2 tbsp finely chopped fresh parsley
• 1/2 tsp hot sauce
• 1 small garlic clove, finely grated
• 1/4 tsp paprika
• Pinch cayenne, plus kosher salt and black pepper to taste

Lemony Rice

• 1 cup long-grain white rice, rinsed until water runs mostly clear
• 1 3/4 cups water
• 1 tbsp unsalted butter
• 1/2 tsp kosher salt
• Zest of 1 lemon (about 2 tsp)
• 1 tbsp freshly squeezed lemon juice
• 2 tbsp chopped fresh parsley

Cool Cabbage Slaw

• 4 cups finely shredded green cabbage (about 12 oz)
• 1 large carrot, peeled and shredded
• 2 scallions, thinly sliced
• 3 tbsp mayonnaise
• 2 tbsp sour cream (or plain Greek yogurt)
• 1 tbsp apple cider vinegar
• 1 tsp sugar
• 1/2 tsp celery seed
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Step-by-Step Instructions

Step 1: Mix the blackening spice

In a small bowl, stir together paprika, smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, kosher salt, black pepper, and cayenne until evenly combined. Set aside. This yields about 3 tablespoons—enough to coat four fillets generously.

Step 2: Start the lemony rice

Rinse the rice under cool water, swishing with your fingers, until the water runs mostly clear (about 30–45 seconds). In a medium saucepan, bring 1 3/4 cups water to a boil. Stir in the rinsed rice, 1 tbsp butter, and 1/2 tsp salt. Return to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork, then fold in the lemon zest, lemon juice, and parsley. Keep covered and warm.

Step 3: Stir together the creamy remoulade

In a bowl, combine mayonnaise, Dijon, horseradish, lemon juice, capers, pickles, parsley, hot sauce, grated garlic, paprika, and a pinch of cayenne. Season with a small pinch of salt and black pepper. Cover and refrigerate so the flavors meld while you cook.

Step 4: Toss the cool cabbage slaw

In a large bowl, whisk together mayonnaise, sour cream, apple cider vinegar, sugar, celery seed, kosher salt, and black pepper. Add cabbage, carrot, and scallions. Toss until every strand is lightly coated. Let stand 10–15 minutes to soften slightly and become extra juicy.

Step 5: Prep and season the catfish

Pat catfish very dry on all sides with paper towels. Sprinkle the blackening spice generously over both sides of each fillet and gently press to help it adhere. Set a 12-inch cast-iron skillet over medium-high heat for 5 minutes to preheat thoroughly. Turn on your vent or open a window—the spices will be fragrant and slightly smoky.

Step 6: Sear hot and fast

Add 1 tbsp oil and 1 tbsp butter to the hot skillet; swirl until the butter is foamy. Lay in two fillets without crowding. Cook undisturbed until the underside is deeply mahogany and the spices are toasty, 2–3 minutes. Flip and cook another 2–3 minutes, until the fish flakes easily and reaches an internal temperature of 145°F. Transfer to a warm plate. Repeat with remaining 1 tbsp oil and 1 tbsp butter for the last two fillets.

Step 7: Plate and finish

Spoon a bed of lemony rice onto plates. Top with a blackened catfish fillet, add a generous scoop of slaw, and spoon 2–3 tablespoons remoulade over or alongside the fish. Garnish with chopped parsley and serve with lemon wedges for squeezing.

Pro Tips

• Dry fish equals better crust. Pat thoroughly before seasoning so the spices adhere and toast instead of steaming.
• Preheat your cast-iron until it’s truly hot. A drop of water should sizzle and vanish on contact.
• Cook in batches and don’t crowd the pan—this keeps the crust crisp and the heat consistent.
• If your salt is very fine, reduce the salt in the spice blend slightly to avoid oversalting.
• For less smoke, keep heat at medium-high and use a high-smoke-point oil; add the butter right before the fish for flavor without burning.

Variations

• Different fish: Swap catfish for tilapia, snapper, cod, or salmon. Adjust cook time for thickness.
• Extra-spicy Cajun: Increase cayenne to 1 tsp and add 1/2 tsp white pepper to the spice blend.
• Lighter remoulade: Use half mayo and half Greek yogurt; add an extra squeeze of lemon to keep it bright.

Storage & Make-Ahead

Remoulade can be made up to 5 days ahead; keep refrigerated in an airtight container. The slaw is best within 24 hours but can be mixed 6–8 hours ahead; toss again before serving. Cooked rice keeps 4 days refrigerated; reheat with a splash of water, covered, in the microwave. Blackened catfish is best fresh; if needed, refrigerate leftovers up to 1 day and reheat gently at 275°F for 10–12 minutes or in a covered skillet over low heat until warmed through. Leftover fish and slaw make great tacos or grain bowls.

Nutrition (per serving)

Approximate: 780 calories; 44 g fat; 52 g carbohydrates; 4 g fiber; 34 g protein; 930 mg sodium. Values will vary based on portion of remoulade used and exact ingredients.