Introduction
Get ready to transform your dinner table with this incredible Blackened Catfish recipe that’s both simple to make and packed with bold, cajun-inspired flavors. I’ve perfected this technique over countless preparations, and I’m excited to share a foolproof method that delivers perfectly seasoned, flaky catfish with a beautiful dark crust every single time. Whether you’re a seafood enthusiast or just looking to add some Southern flair to your cooking repertoire, this dish delivers restaurant-quality results right in your kitchen.
Ingredients
- 4 catfish fillets (6-8 oz each)
- 2 tablespoons paprika
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon black pepper
- 1 teaspoon salt
- 4 tablespoons unsalted butter, melted
Instructions
- Pat the catfish fillets dry with paper towels. This step is crucial for achieving that perfect blackened crust.
- In a small bowl, combine all the dry seasonings: paprika, thyme, oregano, garlic powder, onion powder, cayenne, black pepper, and salt.
- Brush each fillet with melted butter on both sides.
- Generously coat each buttered fillet with the seasoning mixture, pressing gently to ensure it adheres well.
- Heat a cast-iron skillet over high heat until it’s very hot (about 5-7 minutes).
- Place the seasoned fillets in the hot skillet and cook for 3-4 minutes on each side, or until the fish flakes easily with a fork.
- Remove from heat and let rest for 2 minutes before serving.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 4
Recipe Notes
– A cast-iron skillet is ideal for this recipe, but any heavy-bottomed pan will work.
– Open your windows or turn on your ventilation fan – blackening creates some smoke!
– If the fillets are different sizes, start with the thicker ones first.
– The fish is done when it reaches an internal temperature of 145°F or flakes easily with a fork.
– For a lighter version, you can use olive oil instead of butter, though the taste will differ slightly.
– Store leftover seasoning mix in an airtight container for future use.
– Serve immediately while hot for the best texture and flavor.
– If the fish seems too spicy, reduce the cayenne pepper in your next batch.
Blackened Catfish
Ingredients
- 4 catfish fillets 6-8 oz each
- 2 tablespoons paprika
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper adjust to taste
- 1 teaspoon black pepper
- 1 teaspoon salt
- 4 tablespoons unsalted butter melted
Instructions
- Pat the catfish fillets dry with paper towels. This step is crucial for achieving that perfect blackened crust.
- In a small bowl, combine all the dry seasonings: paprika, thyme, oregano, garlic powder, onion powder, cayenne, black pepper, and salt.
- Brush each fillet with melted butter on both sides.
- Generously coat each buttered fillet with the seasoning mixture, pressing gently to ensure it adheres well.
- Heat a cast-iron skillet over high heat until it's very hot (about 5-7 minutes).
- Place the seasoned fillets in the hot skillet and cook for 3-4 minutes on each side, or until the fish flakes easily with a fork.
- Remove from heat and let rest for 2 minutes before serving.