Seafood Free recipe

Blackened Catfish

This Blackened Catfish is catfish fillets coated in bold Cajun spice and seared dark. Plan on roughly 20 minutes from start to finish, and it serves 4.

Prep: 5 min Cook: 15 min Total: 20 min

20Minutes

4Servings

4.6Rating

MediumLevel

Why you'll love this recipe

Ready in about 20 minutes from start to finish.
Leftovers hold up well for lunch the next day.
Freezes well, so it is worth doubling the batch.

Ingredients

Makes 4 servings

4 catfish fillets
3 tbsp butter, melted
2 tbsp paprika
1 tsp cayenne
1 tsp garlic powder
1 tsp onion powder
1 tsp thyme
1 tsp salt
1/2 tsp black pepper

Estimated Nutrition (per serving)

245Calories

12gFat

1gCarbs

34gProtein

Estimated from the ingredients above; actual values vary by brand and exact measurements.

Method

Step 1
Mix all the spices together in a shallow dish.
Step 2
Brush both sides of each fillet with melted butter, then press into the spice mix to coat fully.
Step 3
Heat a cast-iron skillet over high until very hot and lightly smoking - blackening needs high heat.
Step 4
Lay in the fillets and cook 3 minutes without moving them until the crust is dark.
Step 5
Flip and cook 3 more minutes until the fish flakes easily.
Step 6
Serve with lemon and a cool remoulade.

Cook's tips

Store leftovers in an airtight container in the fridge for up to 2 days.
Taste and adjust the seasoning right before serving -- salt levels vary a lot between brands of broth, sauce, and canned goods.
Prep all the ingredients before you start cooking; this one moves quickly once it is on the heat.

Keep cooking