Blackened Catfish
A smoky and spicy blackened catfish recipe that's quick to prepare, featuring a deliciously crispy crust while keeping the fish juicy inside.
Ingredients
Main Ingredients
- 4 fillets Catfish fillets (about 4 to 6 ounces each) Fresh or frozen, fully thawed and dried
- 2 tbsp Butter (or a mix of butter and oil) For cooking
- 1 tbsp Paprika (smoked paprika is amazing here) For seasoning
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Dried thyme or oregano For seasoning
- 0.5 tsp Cayenne Adjust to taste
- 1 tsp Salt For seasoning
- 1 tsp Black pepper For seasoning
- 1 wedge Lemon For serving
Instructions
Preparation
- Pat the catfish dry with paper towels.
- Mix the seasoning ingredients in a bowl.
- Coat both sides of the fillets generously with the seasoning.
Cooking
- Heat your skillet over medium high heat until hot.
- Add butter and let it melt and bubble.
- Lay the fish in gently and cook for about 2 to 4 minutes per side depending on thickness.
- Flip the fish once and cook until the outside is dark and the fish flakes easily.
- Squeeze lemon over the top and serve right away.
Notes
Do not move the fish around once it hits the pan. Stay close as thin fillets cook quickly.