Blackened Catfish
This spicy and smoky Blackened Catfish recipe is quick to prepare and perfect for busy weeknights, featuring a flavorful crust that feels fancy but is incredibly easy to make.
Ingredients
For the Catfish
- 4 to 6 ounces Catfish fillets Fresh or thawed
- 2 tablespoons Butter or olive oil Butter gives a classic rich flavor
For the Spice Blend
- 1 teaspoon Paprika Smoked paprika is recommended
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1/2 teaspoon Cayenne Use less for milder heat
- 1 teaspoon Dried thyme or oregano
- 1 teaspoon Salt
- 1 teaspoon Black pepper
For Serving
- 1 lemon Lemon wedges For serving
Instructions
Preparation
- Pat the catfish dry with paper towels to help the spices stick.
- Melt butter and brush it on both sides of the fish, or drizzle lightly with oil.
- Mix the spice blend ingredients in a small bowl and coat both sides of each fillet.
Cooking
- Heat a cast iron skillet over medium high heat until hot.
- Add a little butter or oil, then lay the fish in the pan.
- Cook for 2 to 4 minutes per side, depending on thickness, aiming for a dark crust and flaky inside.
- Rest the fish for a minute before squeezing lemon over it and serving.
Notes
If using frozen catfish, be sure to thaw it fully and pat it dry well. Don't overcook the fish to avoid a rubbery texture. Ventilation is important, as the spices can produce a strong aroma.