Blackened Catfish Recipe: A Flavorful Southern Delight

Blackened Catfish is a mouthwatering dish that combines the smoky flavors of Cajun-inspired seasoning with the delicate texture of tender catfish fillets. With its signature blackened crust and succulent meat, this dish has become a favorite in Southern cuisine. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe offers a simple yet impressive way to prepare catfish that will surely elevate your dinner table. Plus, it’s quick, flavorful, and a surefire crowd-pleaser.

If you’re new to blackened dishes, you might wonder how the blackened technique works. The process involves coating the fish with a flavorful blackening spice mixture and then searing it in a hot pan, creating a crispy, charred crust that locks in all the juiciness. Want to learn more about the origins and history of blackened food? Check out this article on the history of blackened fish and learn how it became a staple of Cajun cooking. For tips on cooking fish to perfection, you can also refer to this guide on preparing fish fillets.

Basic Recipe: Ingredients and Instructions

Blackened Catfish Recipe: Perfect Cajun-Inspired Dish with Spices and Flavor

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• Author: Jennifer Mitchell
• Total Time: 18-20 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This Blackened Catfish recipe creates a flavorful, crispy, and tender fish fillet coated with a spicy and aromatic blackening spice mixture. The dish is cooked in butter and olive oil for a perfectly seared crust. Garnished with fresh parsley and served with lemon wedges, it’s a deliciously smoky and bold meal that’s easy to prepare.

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Ingredients

Scale 1x2x3x

For the Blackening Spice Mixture:

• 4 tablespoons paprika
• 1 1/2 tablespoons salt
• 1 tablespoon granulated garlic
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 1/2 teaspoons white pepper
• 1 1/2 teaspoons cayenne pepper
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried basil
• 1 teaspoon dried thyme

For the Catfish:

• 1 1/4 pounds catfish fillets
• 3/4 teaspoon kosher salt
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter

For Garnish:

• 1/4 cup parsley, chopped
• 1 lemon, cut into wedges

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Instructions

1. Prepare the Blackening Spice Mixture:

• In a small bowl, combine all the blackening spice ingredients: paprika, salt, garlic powder, onion powder, black pepper, white pepper, cayenne pepper, dried oregano, dried basil, and dried thyme. Mix well to combine.

2. Season the Catfish:

• Pat the catfish fillets dry with paper towels.
• Season both sides of the fillets with kosher salt and then generously coat them with the blackening spice mixture, pressing lightly to adhere the spices to the fish.

3. Cook the Catfish:

• Heat a large skillet (preferably cast iron) over medium-high heat. Add olive oil and butter to the pan and allow the butter to melt and become bubbly.
• Once the pan is hot and the butter is sizzling, place the seasoned catfish fillets into the skillet. Be sure not to overcrowd the pan (cook in batches if necessary).
• Cook the catfish for about 3-4 minutes per side, or until the fillets are blackened and the fish is cooked through (internal temperature should reach 145°F). The outside should have a crispy, darkened crust, while the inside remains flaky and tender.

4. Serve and Garnish:

• Remove the catfish from the skillet and transfer to serving plates.
• Garnish with freshly chopped parsley and serve with lemon wedges on the side.

Notes

If you don’t have a cast iron skillet, any heavy-bottomed skillet will work, but cast iron gives the best result for a crispy blackened crust.

You can adjust the level of heat in the blackening spice mixture by increasing or decreasing the amount of cayenne pepper to your taste.

For a healthier option, you can substitute the butter with additional olive oil or another cooking fat of your choice.

• Prep Time: 10 minutes
• Cook Time: 8-10 minutes
• Category: Main Course
• Method: Pan-searing
• Cuisine: American, Cajun

Nutrition

• Serving Size: 1 fillet
• Calories: 250-300
• Sugar: 0g
• Sodium: 700-900mg
• Fat: 20g
• Saturated Fat: 4g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 60-70mg

Keywords: Blackened Catfish

Instructions

1. Prepare the Blackening Spice Mixture: In a small bowl, combine the paprika, salt, granulated garlic, onion powder, black pepper, white pepper, cayenne pepper, oregano, basil, and thyme. Stir to blend evenly.
2. Season the Catfish Fillets: Pat the catfish fillets dry with paper towels to remove any moisture. This helps the seasoning stick to the fish. Sprinkle the fillets with the kosher salt, then generously coat both sides with the blackening spice mixture. Press down gently to ensure the spices adhere well.
3. Cook the Catfish: Heat a large skillet or cast-iron pan over medium-high heat. Add the olive oil and butter. Once the butter has melted and begins to foam, carefully place the seasoned catfish fillets in the pan. Cook for about 3–4 minutes per side, until the fish develops a dark, crispy crust and the flesh is opaque and flakes easily.
4. Serve: Remove the fish from the skillet and transfer to a serving platter. Garnish with chopped parsley and lemon wedges. Serve immediately with your favorite side dishes.

Advanced Techniques for Perfect Blackened Catfish

While the basic recipe is simple, a few advanced techniques can take your Blackened Catfish to the next level.

1. Control the Heat

The key to achieving the signature blackened crust is to use high heat. You want your skillet to be screaming hot before adding the fish, but not so hot that it burns the spices immediately. A medium-high heat setting is ideal, but be sure to keep an eye on the fish to ensure it doesn’t burn.

2. Use a Cast-Iron Skillet

A cast-iron skillet is the best option for blackening fish due to its ability to retain and evenly distribute heat. The seasoned surface of the skillet also adds a subtle flavor to the fish, enhancing its deliciousness. If you don’t have one, a heavy-bottomed nonstick pan will work as well.

3. Experiment with Spice Levels

The beauty of the blackened catfish recipe is its versatility when it comes to the spice mixture. If you prefer a milder flavor, reduce the cayenne pepper or omit it entirely. For a spicier kick, add extra cayenne or even a bit of ground habanero.

4. Rest the Fish

Once your catfish is cooked, let it rest for a couple of minutes before serving. This allows the juices to redistribute, ensuring the fish remains moist and tender.

See more advanced recipes, at Mobolux.

Storage, Shelf Life, and Maintenance Tips

If you happen to have leftovers, it’s important to store them properly to maintain freshness and flavor.

How to Store Leftover Blackened Catfish

Place any leftover catfish fillets in an airtight container and refrigerate them. They should be eaten within 1–2 days for the best taste and texture.

Freezing

If you’d like to keep your blackened catfish for longer, you can freeze the fillets. Wrap the catfish tightly in plastic wrap or aluminum foil, then place them in a freezer-safe bag. Frozen blackened catfish can last for up to 3 months. To reheat, thaw in the refrigerator overnight and reheat gently in a skillet over low heat.

Reheating Tips

Reheat your blackened catfish carefully to avoid overcooking. The best method is to heat it in a skillet over low heat, just until the fish is warmed through. Avoid using a microwave, as it can make the fish dry and rubbery.

Dietary Adaptations and Substitutions

While the blackened catfish recipe is delicious as is, there are a few ways to adapt it for different dietary needs or preferences.

1. Gluten-Free

This recipe is naturally gluten-free as it doesn’t contain any wheat-based ingredients. Just be sure to check the labels of your spices to ensure they haven’t been contaminated with gluten during processing.

2. Low-Sodium

If you’re watching your sodium intake, you can reduce or omit the kosher salt in the spice mix. Opt for a low-sodium seasoning blend instead of regular salt to maintain the flavor without the excess sodium.

3. Dairy-Free

For a dairy-free version, substitute the butter with olive oil or a dairy-free butter alternative. This will still give you a rich flavor without the dairy content.

4. Plant-Based Option

If you’re looking for a plant-based alternative, you can use a firm, meaty vegetable like king oyster mushrooms or tofu. Coat the mushroom caps or tofu with the blackening spice mixture and cook them as you would the fish.

FAQs About Blackened Catfish

What does “blackened” mean in cooking?

“Blackened” refers to the technique of cooking meat or fish in a very hot pan, where it is coated in a spice blend that creates a dark, crispy crust. The intense heat causes the spices to form a flavorful, slightly charred exterior while keeping the interior moist and tender.

Can I use other types of fish for this recipe?

Absolutely! While catfish is the traditional choice for blackened fish, you can substitute it with other firm white fish like tilapia, trout, or snapper. These fish will work well with the blackening spice mixture and give you similar results.

What are the best side dishes to serve with blackened catfish?

Blackened catfish pairs beautifully with a variety of side dishes. Popular options include coleslaw, corn on the cob, roasted vegetables, or a simple green salad. You can also serve it with a side of rice or mashed potatoes to complete the meal.

Conclusion & Final Thoughts

Blackened Catfish is a flavorful and fun dish to prepare, offering a burst of spice and smoky flavor that will impress your family and friends. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is simple enough to make, yet packs a big punch when it comes to taste. The techniques outlined above will ensure your catfish comes out perfectly every time. Plus, with the ability to adapt it to various dietary preferences, this dish is a versatile addition to your cooking repertoire.

So, fire up your skillet, grab your spices, and enjoy a delicious, satisfying meal with Blackened Catfish!