Ingredients

For the Catfish:

• 4-6 catfish fillets (6-8 oz each)

• 1½ tablespoons paprika

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 1 tablespoon dried thyme

• 1 teaspoon salt

• ½ teaspoon cayenne pepper

• ½ teaspoon black pepper

• ½ teaspoon dried oregano

• ½ teaspoon dried basil

• 4 tablespoons butter, divided

For the Creamy Sauce:

• 3 tablespoons unsalted butter

• ¼ cup all-purpose flour

• ½ cup diced onion

• 2 cloves garlic, minced

• 1 cup heavy whipping cream

• ¼ cup seafood stock or chicken broth

• 1 teaspoon Cajun seasoning

• ½ cup shredded Parmesan cheese

• 2 tablespoons fresh parsley, chopped

• Salt and pepper to taste

Instructions

Prepare and Season the Catfish

Pat catfish fillets dry with paper towels and set aside. In a shallow bowl, combine paprika, garlic powder, onion powder, thyme, salt, cayenne pepper, black pepper, oregano, and basil. Generously coat each fillet on both sides with the seasoning mixture, pressing gently to help it adhere.

Cook the Catfish

Heat a large cast-iron skillet over medium-high heat. Melt 2 tablespoons of butter in the skillet for every 2 fillets you’re cooking. Add the seasoned catfish fillets and cook for 4-5 minutes per side until the coating begins to blacken but not burn. The fish should flake easily when done and have an internal temperature of 145°F. Transfer cooked fillets to a warm plate and cover with foil.

Make the Creamy Sauce

In the same skillet, melt 3 tablespoons butter over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for another minute. Sprinkle flour over the vegetables and stir continuously for 1-2 minutes to cook out the raw flour taste.

Finish the Dish

Reduce heat to low and let the sauce simmer for 8-10 minutes until thickened. Stir in Parmesan cheese until melted and smooth. Add chopped parsley and season with salt and pepper to taste. Return the catfish fillets to the skillet briefly to warm through and coat with sauce.

Serving

Serve immediately with the creamy sauce spooned generously over each fillet. This dish pairs beautifully with rice, creamy grits, or roasted vegetables, allowing the rich sauce to complement the perfectly seasoned catfish.