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Experience bold Southern flavors with this Blackened Cajun Catfish, featuring a fiery spice rub that chars into a savory crust in a cast-iron skillet. Dredged in melted butter and coated with smoked paprika, garlic, and cayenne, the tender fish flakes apart effortlessly beneath the crust. This quick weeknight recipe delivers restaurant-quality punch in minutes.
Prep Time
10 min
Per serving
260kcal
Calories
24g
Protein
4g
Carbs
Cook Time
6 min
Servings
4 people
Difficulty
easy
17g
Fat
1g
Fiber
Follow step-by-step with voice guidance.
1. In a shallow bowl, mix together smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, salt, and black pepper to create the Cajun spice rub.
2. Rinse catfish fillets under cold water and pat them completely dry with paper towels to ensure the seasoning adheres properly.
3. Pour melted butter into a separate shallow dish, then dip each catfish fillet into the butter to coat both sides lightly.
4. Dredge the butter-coated fillets generously in the Cajun spice mixture, pressing gently so the spices form an even coating.
5. Place a heavy cast-iron skillet over high heat and let it heat up for 5 minutes until extremely hot and smoking.
6. Place the spiced catfish fillets carefully into the screaming hot dry skillet without overcrowding.
7. Sear the fish for 3 minutes on the first side until a dark, blackened crust forms.
8. Flip the fillets gently with a thin spatula and cook for another 2 to 3 minutes on the second side until opaque and flaky.
9. Remove the skillet from the heat immediately and transfer the blackened catfish to serving plates.
10. Garnish with fresh lemon wedges and chopped parsley before serving hot.
Ventilation is Key: Searing spices at high heat produces smoke; turn on your kitchen exhaust fan beforehand. Dry the Fish: Blotting fillets dry prevents steaming and helps spices form a crust. Use Cast Iron: A heavy cast-iron skillet retains the intense heat required for true blackening.
Blackened cooking involves dipping fish in butter and coating it with herbs and spices. When seared in a screaming hot cast-iron skillet, the spices and butter char into a dark, flavorful crust without burning the fish itself.
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