Cajun Blackened Catfish (Printable Version)
Smoky catfish fillets coated in aromatic Cajun spices, seared to a crisp for a bold Southern flavor.
# What You 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:
01 - Combine all Cajun spice blend ingredients in a small bowl and mix thoroughly until uniform.
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 firmly to adhere the seasoning into the flesh.
04 - Heat vegetable oil in a large cast-iron skillet over medium-high heat until just beginning to smoke.
05 - Place catfish fillets in the hot skillet, cooking 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 fillets to serving plates, garnish with fresh parsley, and accompany with lemon wedges.
# Expert Hints:
01 -
- The spice blend creates an incredible crust that locks in moisture while delivering that signature blackened char
- Ready in under 30 minutes but tastes like something from a restaurant that takes reservations weeks in advance
02 -
- That blackened crust is not burnt, it is the Maillard reaction working its magic, so do not be afraid of the dark color
- A truly hot pan is non-negotiable, otherwise you end up with steamed fish and a disappointing lack of crust
03 -
- Open a window or turn on your fan before cooking, the spices will make you cough in a closed kitchen
- Let the fillets rest for 2 minutes after cooking to keep them juicy and prevent the crust from getting soggy