Cajun Style Blackened Catfish
Dive into the bold, smoky flavors of the South with this Cajun Style Blackened Catfish recipe! Perfectly spiced with a homemade Cajun spice mix featuring paprika, cayenne, and aromatic herbs like thyme and oregano, these tender catfish fillets are seared to golden-blackened perfection in a sizzling hot cast-iron skillet. The rich coating of melted butter enhances the seasoning, creating a mouthwatering crust while keeping the fish juicy and flaky inside. Ready in just 25 minutes, this dish is a quick and hearty main course best served with a squeeze of fresh lemon juice and a sprinkle of parsley for a burst of brightness. Whether you're planning a weeknight dinner or a special Southern-inspired meal, this blackened catfish recipe is a sure crowd-pleaser that packs authentic Cajun flair.
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Recipe Information
Ingredients
- 4 pieces Catfish fillets
- 6 tablespoons Unsalted butter
- 2 teaspoons Paprika
- 1 teaspoon Cayenne pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1.5 teaspoons Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Vegetable oil
- 4 pieces Lemon wedges
- 2 tablespoons Fresh parsley (optional, for garnishing)
Instructions
In a small bowl, combine paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried oregano, salt, and ground black pepper to make the Cajun spice mix.
Pat the catfish fillets dry with paper towels to remove any excess moisture. This step helps the spice mix adhere better.
Brush each catfish fillet on both sides with melted butter, ensuring they are well-coated.
Sprinkle a generous amount of the Cajun spice mix over both sides of each fillet, pressing gently to ensure the seasoning sticks to the fish.
Heat a large cast-iron skillet over medium-high heat until it is smoking hot. Be sure to do this in a well-ventilated area or turn on a vent fan as it can get smoky.
Add vegetable oil to the pan and swirl to coat the surface.
Carefully place the catfish fillets into the hot skillet, cooking 2 at a time if necessary to avoid overcrowding the pan.
Cook each fillet for about 3-4 minutes on one side until a dark, blackened crust forms, then flip and cook the other side for an additional 3-4 minutes until the fish is cooked through and flakes easily with a fork.
Remove the cooked fillets from the skillet and allow them to rest for 2 minutes on a plate lined with paper towels to absorb any excess oil.
Garnish the fish with chopped fresh parsley if desired and serve immediately with lemon wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 782 mg | 34% | |
| Total Carbohydrate | 5.7 g | 2% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 1.6 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 502 mg | 11% | |
*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.
