Blackened Catfish
A classic Cajun dish featuring tender catfish fillets coated in a bold, smoky spice blend and seared in a screaming-hot cast-iron skillet. Ready in under 20 minutes, it's a taste of New Orleans right in your kitchen.
For 4 servings
5 steps. 8 minutes total.
- 1
Step 1
- a.Prepare the Spice Rub and Butter
- b.In a wide, shallow bowl or on a plate, thoroughly combine the smoked paprika, garlic powder, onion powder, cayenne pepper, dried thyme, dried oregano, salt, and black pepper.
- c.Melt the butter in a separate shallow bowl wide enough to dip a fish fillet.
- 2
Step 2
- a.Coat the Catfish Fillets
- b.Pat each catfish fillet completely dry with paper towels. This is crucial for achieving a good sear.
- c.Dip one fillet at a time into the melted butter, ensuring it's fully coated on all sides.
- d.Immediately dredge the butter-coated fillet in the spice mixture, pressing gently to ensure a thick, even crust forms. Set aside on a clean plate and repeat with the remaining fillets.
- 3
Step 3
- a.Heat the Skillet
- b.Place a large, heavy cast-iron skillet over high heat. Allow it to preheat for 5-7 minutes until it is extremely hot, just to the point of smoking.
- c.IMPORTANT: This process creates a lot of smoke. Ensure your kitchen is well-ventilated by turning on an exhaust fan and opening a window before you begin cooking.
- 4
Step 4
- a.Sear the Catfish
- b.Carefully place the coated fillets in the hot, dry skillet, ensuring they don't touch. Cook in batches if necessary to avoid overcrowding the pan.
- c.Sear for 3-4 minutes per side. The spice rub will char and blacken, which is what creates the signature crust and flavor. Do not move the fish while it's searing to allow the crust to form.
- d.The fish is cooked through when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- 5
Step 5
- a.Serve Immediately
- b.Transfer the blackened catfish from the skillet to serving plates.
- c.Garnish with freshly chopped parsley and serve immediately with lemon wedges on the side for squeezing over the fish.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1A dry fish surface is essential for a perfect crust. Don't skip patting the fillets dry with paper towels.
- 2A cast-iron skillet is non-negotiable for this recipe. It holds the high, even heat needed for the blackening process. Do not use a non-stick pan, as the high heat can damage the coating.
- 3Ventilation is key! The blackening process is inherently smoky. Prepare your kitchen by opening windows and turning on your range hood fan to its highest setting.
- 4Don't overcrowd the pan. Cooking in batches ensures the skillet stays hot enough to sear the fish properly rather than steaming it.
- 5Resist the urge to flip the fish too early. Let it cook undisturbed for at least 3 minutes to develop a deep, dark crust.
- 6Serve with classic Cajun sides like dirty rice, collard greens, or a simple side salad with a vinaigrette.
Adapt it for your goals.
Fish Substitution
While catfish is classic, this recipe works wonderfully with other firm fish fillets. Redfish is the traditional choice, but tilapia, cod, or mahi-mahi are also excellent options.
Adjusting the HeatAdjusting the Heat
For a milder version, reduce the cayenne pepper to 1/4 teaspoon or omit it entirely. For a spicier kick, increase the cayenne or add a pinch of red pepper flakes to the spice blend.
Herbaceous TwistHerbaceous Twist
Instead of just parsley, garnish with a mix of fresh herbs like cilantro and chives for a brighter finish.
Different FatDifferent Fat
While butter provides a rich, nutty flavor, you can use ghee or a high-smoke-point oil like avocado oil for dipping the fish before dredging in spices.
Why this is on our healthy list.
Excellent Source of Lean Protein
Catfish is packed with high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and promoting a feeling of fullness.
Rich in Omega-3 Fatty Acids
This dish provides beneficial omega-3 fatty acids (EPA and DHA), known for supporting heart health by reducing inflammation and improving cholesterol levels, as well as promoting brain function.
Metabolism-Boosting Spices
The cayenne pepper in the spice blend contains capsaicin, a compound that can provide a temporary boost to your metabolism and may aid in fat burning.
Frequently asked questions
Blackening is a Cajun cooking technique where food, typically fish, is dipped in melted butter, coated in a specific spice blend, and then seared in a screaming-hot cast-iron skillet. The dark color comes from the charred spices, not from burning the fish itself, creating an intensely flavorful, smoky crust.