Ingredients
- /2 teaspoons paprika
- teaspoon onion powder
- teaspoon dried oregano
- teaspoon pepper
- /2 teaspoon white pepper
- /2 teaspoon dried thyme
- /4 teaspoon cayenne pepper
- (6 ounce) catfish fillets
- butter-flavored cooking spray
Instructions
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Step 1
Start by mixing the paprika, onion powder, oregano, black pepper, white pepper, thyme, and cayenne in a shallow bowl. Give the catfish fillets a light spritz of butter-flavored spray on both sides—this helps the seasonings stick. I press just one side of each fillet into the spice blend, coating it evenly. Place them spice side down in a large skillet that’s been misted with the spray. Cook over medium-high heat for 8 to 10 minutes, flipping once halfway through. You’ll know they’re ready when the fish flakes easily with a fork and the seasoned side has a gentle char. I usually avoid crowding the pan so the fillets sear instead of steam. Serve right away while the surface is still crisp and the inside is tender.
Chef's Tip
I like to toast the spice mixture in a dry pan for 30 seconds before using—it wakes up the oils and deepens the flavor without adding time. Adjust the cayenne if you prefer a milder kick.
Storage Tips
Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat with a light spray to maintain the texture.
Variation Tips
Swap catfish for tilapia or cod if needed; just watch the cook time. For a complete keto meal, serve over cauliflower rice with sautéed bell peppers or alongside roasted asparagus.