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Cajun Blackened Catfish Recipe

American (Cajun) · Main course · 18 min total

A quick and spicy skillet-cooked catfish fillet coated in a homemade Cajun seasoning, delivering a charred, smoky crust and tender, flaky fish.

Ingredients

• 4 catfish fillets (about 6 oz each)
• 2 tablespoons paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup unsalted butter, melted

Instructions

1. Pat catfish fillets dry with paper towels.
2. In a small bowl, combine paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and black pepper.
3. Dip each fillet in melted butter, then generously coat both sides with the spice mixture.
4. Heat a large cast-iron skillet over high heat until smoking hot, about 5 minutes.
5. Place fillets in the skillet in a single layer (work in batches if needed). Cook without moving for 3-4 minutes, until the underside is blackened.
6. Carefully flip and cook for another 3-4 minutes, until fish flakes easily with a fork.
7. Serve immediately with lemon wedges if desired.

Tips

• Ensure the skillet is very hot before adding fish to achieve the blackened crust.
• Use a well-ventilated kitchen or turn on the exhaust fan, as the spices may smoke.
• Leftovers can be refrigerated for up to 2 days; reheat gently in a skillet.

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