Cajun Blackened Catfish Recipes

Description

Cajun Blackened Catfish is a true Southern classic that bursts with bold flavor. Fresh, mild catfish fillets are coated in a rich blend of smoky Cajun spices and seared in a sizzling cast-iron skillet until a dark, flavorful crust forms. The high heat ‘blackens’ the fish, locking in juiciness while creating a crispy, spice-kissed exterior. Every bite is a balance of heat, smokiness, and tenderness — a dish that captures the heart of Louisiana cuisine and pairs perfectly with rice, collard greens, or cornbread.

Ingredients

• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon dried parsley
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• 4 (4 ounce) catfish fillets, skinned
• ¾ cup unsalted butter

Preparation Steps

1. Mix together salt, black and cayenne pepper, garlic powder, onion powder, paprika, parsley, oregano, and thyme in a shallow bowl until thoroughly combined. Press catfish fillets into the spice mixture to thoroughly coat.
2. Mix together salt, black and cayenne pepper, garlic powder, onion powder, paprika, parsley, oregano, and thyme in a shallow bowl until thoroughly combined. Press catfish fillets into the spice mixture to thoroughly coat.
3. Arrange a portable heat source outdoors, such as a butane burner or side burner of a gas grill. Light the burner, and place a large cast-iron skillet onto the burner over high heat. Pour about 1/4 cup melted butter into the skillet.
4. When butter in the skillet is smoking hot, lay catfish fillets into the skillet. Cook until the spices are burned onto the fillets and the catfish is opaque and flaky inside, about 3 minutes per side. Don't breathe the smoke.
5. To serve, pour remaining 1/2 cup butter over the catfish.

COOKING TIP:This recipe calls for cooking outside because of the intense smoking.