blackened catfish with harissa mayo

Blackened Catfish with Harissa Mayo

Fish Recipes

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This classic Southern catfish dish channels the flavors of Tunisian cooking with a simple harissa-spiked mayonnaise that comes together in minutes.

Cooking Ingredients

    • 1 tablespoon plus 1 teaspoon ground coriander
    • 2 teaspoons ground cumin
    • 1 teaspoon Chinese five-spice powder
    • 1/2 teaspoon cayenne
    • Kosher salt and finely ground black pepper
    • Four 10- to- 12-ounce skinless catfish fillets
    • 1/2 cup mayonnaise
    • 2 teaspoons harissa
    • 1 teaspoon grated lemon zest plus 1 1/2 teaspoons fresh lemon juice
    • 2 tablespoons olive oil
    • Cilantro leaves and lemon wedges, for serving

Cooking Direction

    1. Stir the coriander, cumin, five-spice, cayenne, 2 teaspoons salt and a few grinds of pepper together in a small bowl. Rub the spice blend all over the catfish.
    2. Whisk the mayonnaise, harissa, lemon zest, lemon juice, 1/4 teaspoon salt and a few grinds of pepper together in another small bowl.
    3. Heat 2 tablespoons of oil in a large and heavy skillet over medium-high heat. Once hot, add half the catfish and cook, flipping once, until well browned and cooked through, 4 to 5 minutes per side. Repeat with the remaining oil and catfish.
    4. Spread the harissa mayo on 4 plates and place the catfish on top. Serve with cilantro and lemon wedges.