Blackened Catfish with Remoulade
Why this recipe works
- Bold seasoning: Smoked paprika, cayenne, oregano and garlic give the fish a smoky, savoury crust with clear Cajun-style heat.
- Sharp, creamy balance: The remoulade cuts through the spice with lemon, mustard, capers and pickles, keeping the dish bright rather than heavy.
- Fast cooking: Thin fish fillets cook quickly in a hot pan, making this a full-flavoured dinner in under 30 minutes.
Get the most out of this recipe
Adjust the heat
- For less heat: Reduce the cayenne in the spice mix and keep the hot sauce on the side so each person can adjust their own portion.
- For more heat: Add extra cayenne to the seasoning or increase the hot sauce in the remoulade for a sharper, hotter finish.
Texture tips
- Build a better crust: Pat the fish very dry before seasoning so the spices cling well and blacken instead of steaming.
- Keep the fish flaky: Cook only until the fillets turn opaque and flake easily; delicate white fish can dry out quickly once it passes that point.
Ingredient notes
- Choosing the fish: Catfish works well because it is mild and firm enough for pan-frying, but another skinless white fish fillet can be used if needed.
- Adjusting the remoulade: Taste the sauce before serving and add a little more lemon juice if you want a brighter, sharper contrast to the blackened crust.
Serving ideas
- Good side dishes: Serve with rice, slaw, corn, potato wedges or a simple green salad to keep the meal fresh and balanced.
- Fresh finish: Spring onion and lemon wedges add freshness at the table and lift the smoky spice mix.
Equipment you'll need
Ingredients
Instructions
- In a small bowl, mix the smoked paprika, cayenne pepper, dried oregano and ground garlic. Pat the fish dry, then coat it all over with the spice mix, pressing so it adheres.
- Make the remoulade: in a bowl, stir together the mayonnaise and Dijon mustard. Finely chop the sweet gherkin pickles and capers, then mix them in with the juice of half the lemon and the hot sauce; taste and add a little more lemon juice if you like it sharper.
- Thinly slice the spring onion and set aside for serving. Cut the remaining lemon half into wedges.
- Heat the sunflower oil in a large frying pan over medium-high heat until shimmering. Add the fish and cook for 3 to 5 minutes per side, until deeply blackened and the fish flakes easily; adjust the heat if the spices threaten to burn too quickly.
- Serve the blackened fish straight away with the remoulade alongside. Finish with the spring onion and a squeeze of lemon wedge at the table.
Recipe notes
Tips
- For the best blackened crust, make sure the fish is very dry before adding the spice mix and get the pan properly hot before it goes in.
- If cooking for anyone sensitive to heat, reduce the cayenne pepper and let people add extra hot sauce at the table.
- Fish should be cooked until opaque and flaking; if serving to pregnant people, young children, older adults, or anyone immunocompromised, ensure it is cooked through.
Substitutions
- Replace sweet gherkin pickles with dill gherkin pickles for a less sweet, more savoury remoulade.
- Replace Dijon mustard with whole-grain mustard for a coarser texture in the remoulade.
- Replace sunflower oil with olive oil if that is what you have; keep the heat at medium-high so the fish still blackens well.
Storage
- Refrigerate up to 2 days
- Cool leftovers quickly and refrigerate in airtight containers. Reheat the fish in a hot frying pan for 1 to 2 minutes per side until piping hot; keep the remoulade chilled and stir before serving.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (25min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Eggs Fish Mustard
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