Cajun Blackened Catfish

Cajun Blackened Catfish is a signature dish from Louisiana, featuring catfish fillets coated in a robust blend of spices like paprika, cayenne, garlic powder, and thyme, then seared in a scorching hot cast-iron skillet to create a dark, flavorful crust. The technique, popularized by chef Paul Prudhomme, results in a smoky, spicy exterior that contrasts with the tender, flaky white fish inside.

🍳 View the full Cajun Blackened Catfish recipe →

🍽️ Nutrition at a glance

This dish is high in protein and healthy fats, with a moderate calorie count of around 250-350 per serving, depending on the amount of butter or oil used. It provides essential nutrients like omega-3 fatty acids, B vitamins, and minerals such as selenium and phosphorus, while being low in carbohydrates.

Nutrition breakdown

Calories	280 kcal
Protein	34 g
Carbs	2 g
Fat	14 g
Fiber	0.5 g
Sugar	0.3 g
Sodium	650 mg
Potassium	450 mg
Phosphorus	280 mg
Vitamin B12	2.5 mcg
Niacin (B3)	6 mg
Selenium	20 mcg
Vitamin D	1.5 mcg
Magnesium	35 mg
Iron	1.2 mg

Per 1 fillet (170 g) · estimated, varies by recipe

💡 What's interesting

The 'blackening' technique is a relatively modern culinary innovation that has become an iconic part of Cajun cuisine, showcasing the bold, layered flavors of Louisiana's food culture. Nutritionally, the use of catfish—a freshwater fish abundant in the American South—makes it a sustainable and affordable source of high-quality protein and essential fatty acids.