Cajun Blackened Catfish Fillets (Printable version)

Catfish fillets coated in aromatic Cajun spices, seared until crispy and smoky.

# What You'll Need:

→ Fish

01 - 4 catfish fillets (about 5 oz each), skinless
02 - 2 tablespoons unsalted butter, melted
03 - 1 tablespoon vegetable oil

→ Cajun Spice Blend

04 - 2 teaspoons paprika (smoked or sweet)
05 - 1 teaspoon onion powder
06 - 1 teaspoon garlic powder
07 - 1 teaspoon dried thyme
08 - 1 teaspoon dried oregano
09 - 1 teaspoon cayenne pepper (adjust to taste)
10 - 1 teaspoon ground black pepper
11 - 1 teaspoon salt

→ To Serve

12 - Lemon wedges
13 - Fresh chopped parsley (optional)

# How to Prepare:

01 - In a small bowl, combine paprika, onion powder, garlic powder, thyme, oregano, cayenne pepper, black pepper, and salt. Mix thoroughly until evenly distributed.
02 - Pat catfish fillets completely dry with paper towels. Brush both sides of each fillet with melted butter, ensuring even coverage.
03 - Generously coat each fillet with the Cajun spice blend, pressing the seasoning firmly into the fish to ensure adherence.
04 - Heat vegetable oil in a large cast-iron skillet over medium-high heat until just smoking, approximately 2-3 minutes.
05 - Add catfish fillets to the hot skillet, working in batches if necessary to prevent overcrowding. Sear for 3-4 minutes per side until deeply blackened and crispy, and fish flakes easily with a fork.
06 - Transfer catfish to serving plates. Garnish with fresh chopped parsley if desired and serve immediately with lemon wedges on the side.

# Expert advice:

01 -
  • Twenty minutes from start to finish, which means you can talk yourself out of takeout and still eat faster than delivery would arrive
  • The spice blend keeps perfectly in a jar, so next time you are looking at just five minutes of prep
  • That restaurant quality blackened crust is surprisingly foolproof once you know the trick
02 -
  • Working in batches prevents overcrowding, which would steam the fish instead of searing it properly
  • The blackened crust should look dark and almost burned, that is exactly how it is supposed to be
  • A hot cast iron skillet is non negotiable here, other pans just will not get hot enough
03 -
  • Open your windows or turn on your exhaust fan before you start cooking, that spice blend creates serious smoke
  • Let your fillets come to room temperature for about 15 minutes before cooking, they will sear more evenly

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