Description
This Cajun blackened catfish is a bold, flavorful dish featuring tender catfish fillets coated in a spicy, smoky seasoning blend and seared to perfection in a hot skillet. It’s a quick, protein-packed meal perfect for a Southern-inspired dinner, delivering a crispy crust with a juicy interior that pairs wonderfully with rice, vegetables, or fresh salad.
Ingredients
Fish
- 4 catfish fillets (about 6 oz each)
Spice Blend
- 2 tablespoons paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon salt
Other
- 2 tablespoons melted butter or oil (for brushing)
- Lemon wedges (for serving)
Instructions
- Prepare the Cajun seasoning: In a small bowl, combine paprika, onion powder, garlic powder, dried thyme, dried oregano, cayenne pepper, black pepper, and salt to create your Cajun spice blend.
- Prep the catfish fillets: Pat the catfish fillets dry using paper towels to ensure the seasoning adheres well. Brush both sides evenly with melted butter or oil.
- Coat the fish: Generously sprinkle the Cajun seasoning over each fillet, pressing the spice mixture firmly into the surface of the fish to form a flavorful crust.
- Heat the skillet: Place a large cast-iron skillet over medium-high heat and let it get very hot until it just begins to smoke slightly.
- Cook the catfish: Place the seasoned fillets in the hot skillet and sear for 3-4 minutes on each side. Cook until the exterior is blackened and crispy, and the fish flakes easily with a fork.
- Serve: Remove from heat and serve immediately with fresh lemon wedges to brighten the flavors.
Notes
- For a milder flavor, reduce or omit the cayenne pepper to decrease the heat.
- This seasoning and cooking method also works well with tilapia, snapper, or cod fillets.
- Pair this dish with dirty rice, coleslaw, or roasted vegetables for a complete Southern-style meal.
