Description
This Cajun Blackened Catfish recipe features perfectly seasoned catfish fillets coated in a bold blend of Cajun spices and seared in a hot skillet to create a deliciously charred crust. Ideal for a quick and flavorful main course, it’s served with lemon wedges and fresh parsley for a zesty finish.
Ingredients
Scale
Catfish
- 4 catfish fillets (about 6 oz each)
Spice Mix
- 2 tbsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp cayenne pepper (adjust to taste)
- ½ tsp black pepper
- ½ tsp salt
Other
- 2 tbsp olive oil or melted butter
- Lemon wedges (for serving, optional)
- Chopped parsley (for garnish, optional)
Instructions
- Prepare the spice mix. In a small bowl, combine the paprika, onion powder, garlic powder, thyme, oregano, cayenne pepper, black pepper, and salt. Mix well to create the seasoning blend.
- Prep the catfish. Pat the catfish fillets dry thoroughly with paper towels to ensure the seasoning sticks well and the fish sears properly.
- Season the fish. Rub both sides of each fillet with olive oil or melted butter. Generously coat each fillet with the prepared spice mixture, pressing it firmly into the surface of the fish to maximize flavor and create a crust.
- Heat the skillet. Place a cast iron skillet or heavy-bottomed pan over medium-high heat and allow it to get very hot, which is essential for proper blackening.
- Cook the catfish. Carefully place the fillets in the hot skillet, cooking them in batches if necessary to avoid overcrowding. Cook each side for 3 to 4 minutes until the fish is blackened on the outside and flakes easily when tested with a fork.
- Serve. Remove the fillets from the skillet and serve immediately, garnished with lemon wedges and a sprinkle of fresh parsley if desired for added brightness.
Notes
- For a milder version, reduce or omit the cayenne pepper to suit your spice preference.
- This dish pairs wonderfully with sides such as rice, coleslaw, or sautéed greens for a complete meal.
- Cook in a well-ventilated area as the high heat and spices can produce smoke.
