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 |
256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 296 mg | 13% | |
| Total Carbohydrate | 5.3 g | 2% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 1.6 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 488 mg | 10% | |
*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.
