Seafood & Catch · Free
Blackened Catfish
Catfish fillets coated in a bold Cajun spice blend and seared in a screaming-hot skillet for a smoky, peppery crust. A Louisiana classic ready in minutes.
****+
Prep 10 min · Cook 8 min
Method
In a small bowl stir together the smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and black pepper to make the blackening spice blend.
Pat the catfish fillets completely dry with paper towels so the spices adhere and form a proper crust.
Brush both sides of each fillet with the melted butter, then sprinkle the spice blend generously over both sides, pressing it on gently.
Set a cast iron skillet over high heat and let it get very hot for 4 to 5 minutes; blackening needs an intensely hot pan to form the signature dark crust.
Turn on your kitchen exhaust fan and open a window, because blackening produces a lot of smoke.
Lay the fillets in the dry hot skillet and cook without moving them for 3 to 4 minutes, until the underside is deeply browned and almost black in spots.
Flip the fillets carefully and cook the second side for another 3 to 4 minutes until the crust forms and the fish is cooked through.
Check for doneness by flaking the thickest part with a fork; the flesh should be opaque and flake easily, reaching 145 degrees F inside.
If the fillets are thick and browning too fast, lower the heat to medium and cover the pan briefly to finish cooking the center.
Transfer to plates and serve immediately with lemon wedges to cut through the smoky spice.
Chef's tips
- A cast iron skillet is essential here; it holds the high heat needed for a true blackened crust.
- Do not use nonstick cookware at this temperature, as it can be damaged and release fumes.
- Adjust the cayenne up or down to control the heat level to your taste.
Cooking times vary by equipment -- cook to temperature and to taste.
