Easy Smoky Cajun Blackened Catfish Fillets

Blackened catfish is a staple in Cajun cooking with a bold spice mix and a quick sear that locks in flavor. It comes together fast and makes for a hearty, no-fuss meal.

The Story Behind This Recipe

I first encountered blackened catfish on a trip to Louisiana, where the flavors were punchy but balanced. The smoky, spicy crust was a neat contrast to the mild fish inside. It was a weeknight dinner, and I loved how fast it came together without needing complicated steps or hard-to-find ingredients.

At home, I keep this recipe handy when I want something different but straightforward. The spice rub is almost always something I have in the pantry, and the searing in a cast-iron skillet gives the fish a crisp edge without fuss.

I usually serve it with simple sides like steamed greens or rice, letting the spices shine. Friends who tried it appreciated that it wasn’t overwhelming but still packed a kick. It’s a small change from everyday fish dinners that feels a bit special.

Using fresh catfish fillets is best, but frozen works fine too if you thaw it gently. The recipe gives clear steps for seasoning and cooking so it’s easy to follow, even if you’re new to cooking fish this way.

Cuisine: American Cajun
Course: Dinner
Servings: 2
Prep time: 10 minutes
Cook time: 8 minutes
Total time: 18 minutes

Ingredients

• 2 catfish fillets (6-8 oz each)
• 1 tablespoon paprika
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil or clarified butter

Instructions

1. Step 1. In a small bowl, mix paprika, smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, and salt.
2. Step 2. Pat the catfish fillets dry with paper towels.
3. Step 3. Coat both sides of each fillet evenly with the spice mix. Press lightly to help the spices stick.
4. Step 4. Heat a cast-iron skillet or heavy pan over medium-high heat.
5. Step 5. Add the oil or clarified butter and let it get hot but not smoking.
6. Step 6. Carefully place the fillets in the pan and cook for about 3-4 minutes on each side. The crust should be dark and crisp, and the fish opaque and flaky inside.
7. Step 7. Remove from the pan and serve immediately.

Tips for Success

• Make sure the pan is hot before adding the fillets to get a good crust.
• Use a sturdy spatula to flip the fillets gently to keep the crust intact.
• If you like less heat, reduce the cayenne pepper to 1/4 teaspoon.
• Rest the fillets for a minute after cooking but serve while still warm.
• Try clarified butter for a richer flavor and higher smoke point.

Variations & Substitutions

• Swap catfish for other mild white fish like tilapia or cod.
• Add a squeeze of fresh lemon juice just before serving to brighten the flavors.
• Serve with a side of creamy coleslaw or a simple green salad.
• For a heartier meal, serve over cooked grits or creamy mashed potatoes.
• Mix some cayenne or smoked paprika into mayonnaise for a quick blackened fish sauce.