Description
A bold and flavorful blackened catfish recipe coated in a smoky spice blend and seared to perfection. Crisp on the outside and tender inside, it’s a quick and satisfying Southern-inspired dish.
Ingredients
- 4 catfish fillets
- 2 tablespoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1 teaspoon kosher salt
- 2 tablespoons unsalted butter, melted
- 1 tablespoon olive oil
- Lemon wedges, for serving
Instructions
- In a small bowl, combine paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, black pepper, and salt to create the blackening seasoning.
- Pat the catfish fillets dry with paper towels.
- Brush both sides of each fillet with melted butter, then generously coat with the seasoning mixture.
- Heat olive oil in a large skillet over medium-high heat until hot.
- Add the fillets and cook for 3–4 minutes per side, or until the fish is cooked through and has a dark, crusty exterior.
- Remove from heat and serve immediately with lemon wedges.
Notes
- Adjust cayenne pepper to control spice level.
- Use a cast iron skillet for best blackened crust.
- Serve with rice, coleslaw, or roasted vegetables.
- Ensure good ventilation as blackening can produce smoke.
- Leftovers can be stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Pan Sear
- Cuisine: Southern
Nutrition
- Serving Size: 1 fillet
- Calories: 280 kcal
- Sugar: 0 g
- Sodium: 520 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 75 mg
