Description
This Cajun Blackened Catfish recipe combines bold spices with a rich buttery finish, delivering a flavorful and smoky fish dish. Perfectly blackened in a hot cast iron skillet, the catfish is coated in a vibrant blend of cayenne, paprika, garlic, and herbs, creating a crispy, spicy crust while keeping the fillets tender and flaky inside.
Ingredients
Scale
Spice Mix
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
Main
- 4 (4-ounce) catfish fillets, skinned
- ¾ cup unsalted butter
Instructions
- Prepare the Spice Mix: In a shallow bowl, combine kosher salt, black pepper, cayenne pepper, garlic powder, onion powder, paprika, dried parsley, oregano, and thyme. Mix well to create the Cajun spice blend.
- Coat the Catfish: Press each catfish fillet firmly into the spice mixture, ensuring both sides are thoroughly coated to achieve a flavorful crust.
- Melt the Butter: Melt ¾ cup of unsalted butter in a microwave-safe bowl or on the stovetop. Set aside, reserving some for cooking and some to drizzle on the fish after cooking.
- Preheat Cast Iron Skillet: Heat a large cast iron skillet over high heat. This dish produces a lot of smoke, so cook outdoors or in a well-ventilated area. Pour about ¼ cup of the melted butter into the skillet.
- Cook the Catfish: When the butter is smoking hot, place the seasoned catfish fillets in the skillet. Cook for approximately 3 minutes on each side until the spices blacken and the catfish flakes easily with a fork.
- Serve: Remove the cooked catfish from the skillet. Drizzle the remaining melted butter over the fillets to add richness before serving.
Notes
- Use a well-ventilated area or cook outdoors due to the smoke produced during blackening.
- Cast iron skillet is essential for proper blackening and heat retention.
- For a milder spice level, reduce the cayenne pepper amount.
- Serve with lemon wedges or fresh herbs for added freshness.
- Ensure fish fillets are evenly coated for uniform cooking.
