Description
This Cajun Blackened Catfish recipe features tender catfish fillets coated in a robust blend of spices and seared to perfection in a hot cast-iron skillet. Infused with smoky, spicy flavors from paprika, cayenne, and herbs, this quick and easy dish brings the vibrant taste of Southern Cajun cuisine straight to your table. Perfectly paired with lemon wedges and fresh parsley for a burst of freshness, it’s an ideal main course that’s both gluten-free and pescatarian-friendly.
Ingredients
Scale
Fish
- 4 catfish fillets (about 6 ounces each)
- 2 tablespoons olive oil or melted butter
Spice Rub
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Garnish (Optional)
- Lemon wedges
- Fresh parsley
Instructions
- Prepare the Fish: Pat the catfish fillets dry thoroughly using paper towels to ensure the seasoning adheres well and the fish blackens evenly.
- Apply Oil: Lightly brush both sides of each fillet with olive oil or melted butter to promote browning and prevent sticking in the skillet.
- Mix the Seasoning: In a small bowl, combine paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, black pepper, and salt, creating a vibrant seasoning blend.
- Rub the Seasoning: Generously coat both sides of each catfish fillet with the spice mixture, pressing it into the fish for maximum flavor.
- Preheat the Skillet: Heat a large cast-iron skillet over medium-high heat until it is very hot, ensuring a perfect blackened crust.
- Cook the Catfish: Place the fillets carefully in the hot skillet and cook for 3 to 4 minutes on each side, or until the outside is blackened and the fish flakes easily with a fork.
- Serve: Remove the fillets from the skillet and serve immediately, garnished with lemon wedges and fresh parsley to add brightness and freshness.
Notes
- To reduce the heat level, decrease the amount of cayenne pepper used in the spice rub.
- This dish pairs wonderfully with classic Southern sides such as dirty rice, coleslaw, or roasted vegetables.
- Using a cast-iron skillet is ideal for achieving the authentic blackened crust, but a heavy-bottomed skillet can also work.
