Blackened Catfish
Crispy-edged catfish fillets coated in bold Cajun spices and seared in a screaming hot skillet. A restaurant-quality dish ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 285
- Protein
- 34g
Ingredients
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper
- ½ tsp dried thyme
- ½ tsp dried oregano
- ½ tsp black pepper
- ¾ tsp kosher salt
- 2 6 oz each catfish fillets
- 2 tbsp unsalted butter
- 1 tbsp fresh lemon juice
- 1 tbsp fresh parsley
Instructions
- 1
Mix paprika, garlic powder, onion powder, cayenne, thyme, oregano, black pepper, and salt in a small bowl.
- 2
Pat catfish fillets dry with paper towels. Coat both sides evenly with the spice mixture.
- 3
Heat butter in a 12-inch cast iron skillet over medium-high heat until it just begins to smoke, about 2 minutes.
- 4
Carefully place catfish fillets in the skillet. Sear without moving for 3-4 minutes until the spices blacken and crust forms.
- 5
Flip fillets and cook the other side for 2-3 minutes until golden and the fish flakes easily with a fork (internal temp 145°F).
- 6
Transfer to a plate and squeeze fresh lemon juice over the fillets. Garnish with fresh parsley and serve immediately.
Tools you’ll need
- 12-inch cast iron skillet
- small mixing bowl
- paper towels
- instant-read thermometer
- tongs
- serving plate
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