Get ready to transform your dinner table with this mouthwatering Blackened Cajun Catfish recipe. This dish brings together the perfect balance of bold Cajun spices and tender, flaky catfish for a meal that’s both impressive and surprisingly easy to make. Whether you’re new to cooking fish or a seasoned pro, this recipe delivers restaurant-quality results right in your home kitchen.
Ingredients
- 4 catfish fillets (6-8 oz each)
- 2 tablespoons paprika
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1 tablespoon olive oil
- Lemon wedges for serving
Instructions
- Pat the catfish fillets dry with paper towels. This crucial step ensures proper blackening.
- In a small bowl, combine all the dry spices: paprika, oregano, thyme, cayenne, garlic powder, onion powder, black pepper, and salt.
- Brush both sides of each fillet with melted butter, then generously coat with the spice mixture, pressing gently to adhere.
- Heat a large cast-iron skillet over medium-high heat until it’s very hot (about 5 minutes).
- Add olive oil to the heated skillet.
- Place the seasoned fillets in the hot skillet (don’t overcrowd) and cook for 3-4 minutes on each side, or until the fish flakes easily with a fork.
- Transfer to serving plates and squeeze fresh lemon juice over the top.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 4
Recipe Notes
Here are some key tips to make your Blackened Cajun Catfish perfect every time:
- A cast-iron skillet works best for achieving that signature blackened crust, but any heavy-bottomed pan will work.
- Don’t skip drying the fillets – moisture prevents proper blackening.
- Open your windows or turn on your ventilation fan – the blackening process can create some smoke.
- For milder heat, reduce the amount of cayenne pepper.
- The fish is done when it reaches an internal temperature of 145°F (63°C) or flakes easily with a fork.
- Store any leftover spice mixture in an airtight container for future use.
- If catfish isn’t available, this recipe works great with other firm white fish like tilapia or redfish.
Serve this Blackened Cajun Catfish with steamed rice, roasted vegetables, or a fresh green salad for a complete meal. The combination of crispy, spiced exterior and tender, flaky interior makes this dish a guaranteed crowd-pleaser. Remember, the key to perfect blackening is a hot pan and well-dried fish – master these elements, and you’ll have a restaurant-worthy dish every time.
Blackened Cajun Catfish
Ingredients
- 4 catfish fillets 6-8 oz each
- 2 tablespoons paprika
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon cayenne pepper adjust to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons unsalted butter melted
- 1 tablespoon olive oil
- Lemon wedges for serving
Instructions
- Pat the catfish fillets dry with paper towels.
- In a small bowl, combine all the dry spices: paprika, oregano, thyme, cayenne, garlic powder, onion powder, black pepper, and salt.
- Brush both sides of each fillet with melted butter, then generously coat with the spice mixture, pressing gently to adhere.
- Heat a large cast-iron skillet over medium-high heat until it's very hot (about 5 minutes).
- Add olive oil to the heated skillet.
- Place the seasoned fillets in the hot skillet (don't overcrowd) and cook for 3-4 minutes on each side, or until the fish flakes easily with a fork.
- Transfer to serving plates and squeeze fresh lemon juice over the top.
