Blackened Catfish
Elevate your dinner game with the bold and flavorful Blackened Catfish, a quick and easy Southern-inspired recipe that’s bursting with spice and zest. Perfectly seasoned with a blend of paprika, garlic powder, cayenne pepper, and fragrant herbs like thyme and oregano, each fillet is seared to perfection in a hot cast-iron skillet, creating a smoky, caramelized crust that’s packed with character. This 20-minute recipe uses melted butter to enhance the richness of the fish while a final touch of fresh lemon juice brightens every bite. Simple to prepare yet bursting with complexity, this dish pairs beautifully with creamy coleslaw, cornbread, or even a tangy cucumber salad for a crowd-pleasing meal that’s perfect for weeknights or entertaining. Whether you’re a fan of Cajun cuisine or just looking for a new seafood favorite, Blackened Catfish is a must-try dish you’ll want to make again and again.
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Recipe Information
Ingredients
- 4 pieces catfish fillets
- 4 tablespoons unsalted butter
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 1 tablespoon olive oil
- 4 pieces lemon wedges
Instructions
Combine the paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, black pepper, and salt in a small bowl. Mix well to make the blackening seasoning.
Pat the catfish fillets dry with paper towels. Rub a generous amount of the seasoning onto both sides of each fillet, pressing it in gently.
Melt the butter in a microwave-safe dish or small saucepan.
Heat a large cast-iron skillet over medium-high heat until very hot. Add the olive oil to the skillet to prevent sticking.
Brush one side of each fillet with melted butter and place it butter-side down in the hot skillet.
Cook the fillets for 2-3 minutes on the first side, until the spices form a dark crust.
Brush the top side of each fillet with melted butter, then carefully flip them over using a spatula. Cook for an additional 2-3 minutes, until the fish is cooked through and flakes easily with a fork.
Transfer the cooked catfish to a plate and let rest for 1-2 minutes.
Serve the blackened catfish with lemon wedges on the side for a burst of freshness.
Nutrition Facts
Calories |
1002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.6 g | 96% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 404 mg | 135% | |
| Sodium | 1397 mg | 61% | |
| Total Carbohydrate | 11.0 g | 4% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 1.3 g | ||
| Protein | 76.2 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1445 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
