Easy Flavorful Cajun Cajun Blackened Catfish Dinner

This blackened catfish uses a simple mix of Cajun spices for bold flavor and cooks quickly in a hot pan. It’s a straightforward dish that fits well into busy weeknights. Serve it with a crisp side salad or steamed veggies to keep things light.

The Story Behind This Recipe

I grew up near the Gulf Coast where catfish was a regular catch and a staple at the dinner table. Blackened fish was a special treat because it wasn’t just fried; the spices and quick sear gave it a smoky, almost charred crust that made every bite interesting.

This recipe taps into that tradition but keeps it simple enough for anyone. You don’t need a fancy cast iron skillet or a dozen spices. Just a handful of pantry basics and a bit of heat from the pan is enough to get that signature blackened crust.

I usually make this dish when I’m craving something hearty but don’t want leftovers sitting in the fridge. It’s best fresh and pairs nicely with something fresh and straightforward, like a tomato salad or sautéed greens.

One quick tip I’ve learned: pat the fish dry before seasoning. It helps the crust form without steaming the fillet. And since catfish is mild, the seasoning really shines through without competing with fishy flavors.

Cuisine: American
Course: Dinner
Servings: 2
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Ingredients

• 2 catfish fillets (about 6 oz each)
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper
• 1/2 tsp black pepper
• 1/2 tsp salt
• 2 tbsp vegetable oil or clarified butter
• Lemon wedges, for serving

Instructions

1. Step 1. In a small bowl, mix together paprika, garlic powder, onion powder, oregano, cayenne pepper, black pepper, and salt to make the blackening seasoning.
2. Step 2. Pat the catfish fillets dry with paper towels to remove excess moisture.
3. Step 3. Rub both sides of the fillets generously with the spice mix, pressing it into the fish.
4. Step 4. Heat the oil or clarified butter in a heavy skillet over medium-high heat until shimmering.
5. Step 5. Add the fillets to the pan and cook for 3-4 minutes per side, or until the crust is dark and the fish flakes easily with a fork.
6. Step 6. Serve immediately with lemon wedges on the side.

Tips for Success

• Use clarified butter or vegetable oil to handle the high heat without burning.
• Don’t move the fish around once it’s in the pan to let a good crust form.
• If you like less heat, reduce the cayenne pepper.
• Make sure the fish is well dried before seasoning so the spices stick better.

Variations & Substitutions

• Try swapping catfish for tilapia or snapper fillets if you can’t find catfish.
• Add a sprinkle of smoked paprika for a deeper smoky flavor.
• Serve with a simple side of steamed green beans or corn on the cob for a fuller meal.
• Top with fresh chopped parsley or green onions for a little brightness.