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Cajun blackened fish Recipe

American (Cajun) · Main course · 16 min total

A spicy, smoky fish fillet with a crisp, charred crust, cooked in a hot cast-iron skillet. This quick and easy recipe brings bold Cajun flavor to your table in minutes.

Ingredients

• 4 (6-ounce) white fish fillets (such as red snapper, catfish, or tilapia), skin removed
• 2 tablespoons unsalted butter, melted
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 2 tablespoons unsalted butter, for cooking

Instructions

1. Pat fish fillets dry with paper towels. Brush both sides with melted butter.
2. In a small bowl, combine paprika, garlic powder, onion powder, thyme, cayenne, black pepper, salt, and oregano. Sprinkle the spice mixture evenly over both sides of each fillet, pressing gently to adhere.
3. Place a large cast-iron skillet over high heat for 5 minutes, until smoking hot. Add the 2 tablespoons of butter and swirl to coat.
4. Carefully place fillets in the skillet in a single layer. Cook for 3 minutes without moving, until the underside is blackened and charred.
5. Flip fillets and cook for another 3 minutes, until the other side is blackened and fish flakes easily with a fork. Serve immediately.

Tips

• Ensure the skillet is very hot before adding the fish to achieve the blackened crust.
• Serve with lemon wedges and a side of coleslaw or rice to balance the heat.
• If you prefer less spice, reduce cayenne to 1/4 teaspoon.

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