Blackened Catfish with Remoulade Recipe
If you’ve ever wondered how to bring bold, Southern-inspired flavors to your table with ease, look no further than this Blackened Catfish with Remoulade. This dish captures the perfect harmony of a deeply spiced, crispy crust on tender catfish fillets paired with a tangy, creamy remoulade sauce that just sings with every bite. Whether you’re craving something exciting for dinner or want to impress friends at your next gathering, Blackened Catfish with Remoulade is your go-to recipe for a satisfying, vibrant meal that feels both comforting and elegant.
Ingredients You’ll Need
The key to stunning Blackened Catfish with Remoulade lies in a handful of simple yet impactful ingredients. Each item plays an essential role, whether it’s adding a smoky crust, a touch of heat, or a creamy brightness that cuts through the richness of the fish.
- Catfish fillets: Fresh, firm fillets are ideal for holding the blackened coating and flaking perfectly once cooked.
- Paprika: A deep red spice that adds mild sweetness and a beautiful color to the blackening mix.
- Garlic powder and onion powder: Essential aromatics that layer in warmth and complexity without overpowering the fish.
- Dried thyme and oregano: These herbs offer an earthy, herbal note that rounds out the spice blend.
- Cayenne pepper: Controls the heat level; add more if you love a spicy kick or less to keep it mild.
- Butter: Melted butter locks in moisture and helps the spice blend stick to the catfish fillets.
- Mayonnaise: Forms the creamy base of the remoulade, balancing the spices with a smooth tang.
- Dijon mustard and lemon juice: Bring brightness and a slight tang that livens up the sauce.
- Hot sauce and Worcestershire sauce: Add layers of flavor complexity and subtle heat to the remoulade.
- Chopped capers and pickles: Provide bursts of briny, piquant fun that contrast beautifully with the fish.
How to Make Blackened Catfish with Remoulade
Step 1: Prepare the Remoulade Sauce
Start by whisking together mayonnaise, Dijon mustard, lemon juice, hot sauce, Worcestershire sauce, chopped capers, pickles, paprika, cayenne, salt, and black pepper in a small bowl. Once mixed, cover and refrigerate the sauce to let the flavors meld together while you prepare the catfish. This step is crucial as the remoulade’s tangy complexity complements the smoky crust perfectly.
Step 2: Make the Blackening Spice Mix
In another small bowl, combine paprika, garlic powder, onion powder, dried thyme, oregano, cayenne pepper, black pepper, and salt. This blend will coat your catfish, delivering that signature deep and aromatic crust everyone loves in Blackened Catfish with Remoulade.
Step 3: Season the Catfish
Pat the catfish fillets dry with paper towels to ensure a good sear. Brush both sides lightly with melted butter to help the spice mix stick and to enrich the flavor. Then, generously sprinkle the blackening spice on each side of the fillets, pressing gently so the seasoning adheres well. This creates the wonderful crust that’s fundamental to the dish.
Step 4: Cook the Catfish
Heat a large cast-iron skillet over medium-high heat until it’s very hot—this is key to getting that blackened exterior. Place the catfish fillets in the skillet and cook for about 3–4 minutes on each side. You’ll know the fillets are ready when a dark, flavorful crust forms and the fish flakes easily with a fork. Aim for an internal temperature of 145°F (63°C) to ensure perfect doneness.
Step 5: Serve with Remoulade
Plate the blackened catfish and either drizzle the remoulade sauce over the top or serve it on the side for dipping. Garnish with lemon wedges and freshly chopped parsley to add a pop of color and freshness that brightens the dish wonderfully.
How to Serve Blackened Catfish with Remoulade
Garnishes
Simple garnishes like lemon wedges and chopped fresh parsley amplify the flavors of Blackened Catfish with Remoulade. The acidity of the lemon cuts through the richness while parsley offers a lovely herbal lift and a fresh green contrast to the dark, blackened crust.
Side Dishes
This dish pairs beautifully with a variety of side options. Fluffy white rice or a savory dirty rice complement the spicy fish well, while roasted vegetables or a crisp green salad add texture and balance. If you want to stay true to Southern roots, consider serving with creamy coleslaw or buttery cornbread.
Creative Ways to Present
For a fun twist, serve the Blackened Catfish with Remoulade over a bed of sautéed greens or alongside crispy fried green tomatoes. You could also turn it into a hearty fish sandwich by layering the catfish and remoulade on a toasted bun with lettuce and pickles. Presentation is your playground with this versatile dish!
Make Ahead and Storage
Storing Leftovers
Keep leftover catfish and remoulade sauce in separate airtight containers in the refrigerator for up to two days. Storing them apart prevents the fish from getting soggy and keeps the flavors fresh.
Freezing
While the blackened catfish can be frozen, it’s best enjoyed fresh. If you must freeze, wrap fillets tightly in plastic wrap and aluminum foil or place in a freezer bag. Freeze for up to one month. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat the catfish gently in a skillet over medium heat to preserve the spicy crust’s texture. Avoid microwaving as it can make the fish rubbery. The remoulade sauce is best served cold or at room temperature, so no reheating needed there.
FAQs
Can I use other types of fish for Blackened Catfish with Remoulade?
Absolutely! While catfish is traditional, sturdy fillets like mahi-mahi, tilapia, or even cod work well with the blackening spice blend and remoulade.
How spicy is Blackened Catfish with Remoulade?
The level of heat can be easily adjusted by varying the cayenne pepper amount in both the seasoning and sauce. It has a pleasant kick that can be mild or fiery based on your preference.
What if I don’t have a cast-iron skillet?
A heavy-bottomed nonstick or stainless steel pan will work, but a cast-iron skillet is ideal because it holds and distributes heat evenly for that perfect blackened crust.
Can the remoulade sauce be made vegan?
Yes, by substituting mayonnaise with a plant-based alternative and omitting Worcestershire sauce or using a vegan version, you can create a vegan-friendly remoulade that still tastes amazing.
Is Blackened Catfish with Remoulade gluten-free?
Yes, this recipe is naturally gluten-free as long as you check ingredient labels for any hidden gluten in sauces or spices.
Final Thoughts
If you’re ready to welcome a dish that’s both packed with bold flavors and surprisingly easy to prepare, give Blackened Catfish with Remoulade a whirl. This recipe is one of those keepsakes that feels special yet approachable, perfect for any day you want something deliciously memorable. Trust me, once you try it, this dish will become one of your favorite ways to enjoy catfish!
