Blackened catfish is one of those dishes that feels special but comes together fast. It’s all about that spicy crust seared on the fish for a smoky, bold flavor. Cooking catfish this way keeps it tender inside while giving you a crispy, flavorful outer layer. It’s a straightforward dinner to whip up on a busy evening when you want something hearty but uncomplicated.
The Story Behind This Recipe
I first tried blackened catfish when visiting Louisiana years ago. It was served simply, with just some lemon wedges and a straightforward side of rice. The spice blend was the star, and the fish practically melted on the tongue. It stuck with me — how just a handful of spices and good heat could transform a humble fish into something memorable.
Since then, I’ve adapted the recipe for home cooking, dialing down the heat just a bit so it’s approachable but still lively. The best part is the quick sear in a hot pan. It creates that signature crust without needing a grill or fancy equipment.
I usually serve this with a simple side salad or steamed veggies and maybe some crusty bread. It’s a meal that comes together quickly after a long day but still feels thoughtfully made. Plus, catfish is affordable and widely available, making it a practical choice for weeknight dinners.
The seasoning mix is versatile too. I keep a batch ready in a jar and sometimes sprinkle it on chicken or shrimp to switch things up. It’s one of those blends that brings warmth and depth without too much fuss.
Cuisine: American (Cajun)
Course: Dinner
Servings: 2
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Ingredients
- 2 catfish fillets (about 6 ounces each)
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil or butter
- Lemon wedges, for serving
Instructions
- Step 1. Mix paprika, garlic powder, onion powder, cayenne, thyme, oregano, salt, and black pepper in a small bowl to make the blackening seasoning.
- Step 2. Pat the catfish fillets dry with paper towels. Sprinkle the seasoning evenly on both sides of each fillet, pressing gently to adhere.
- Step 3. Heat the oil or butter in a heavy skillet over medium-high heat until hot but not smoking.
- Step 4. Carefully place the fillets in the skillet. Cook without moving for about 4 minutes until the underside is dark and crusty.
- Step 5. Flip the fillets carefully and cook for another 4-5 minutes until the fish is opaque and flakes easily with a fork.
- Step 6. Remove from the pan and let rest for a minute before serving with lemon wedges on the side.
Tips for Success
- Make sure the pan is hot before adding the fillets to get that nice crust.
- Don’t overcrowd the pan; cook in batches if necessary to maintain the right heat.
- Patting the fish dry before seasoning helps the spices stick and promotes browning.
- Adjust cayenne pepper to your heat preference; you can skip or reduce it if you prefer milder flavors.
Variations & Substitutions
- Try the seasoning on chicken breasts or shrimp for a quick alternative.
- Serve with a side of dirty rice or Cajun-style roasted potatoes for a fuller meal.
- Add a squeeze of hot sauce or a simple remoulade for some extra tang.