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.
Ingredients
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
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