Spicy flavorful, unforgettable blackened catfish.
This Cajun Blackened Catfish is a tantalizing dish bursting with spicy Cajun flavors. The catfish fillets are generously coated in a blend of paprika, garlic, and herbs, then seared to perfection in butter for a crispy, blackened crust. Served hot, the fish flakes delicately and offers a bold, smoky taste complemented by zesty lemon wedges. Pair this savory dish with fluffy white rice to soak up the spicy juices or with a refreshing coleslaw to balance the heat. For a lighter option, accompany it with a crisp green salad drizzled with a tangy vinaigrette. This recipe promises a memorable Cajun-inspired meal.
Ingredients
- 4 catfish fillets
- 2 tablespoons paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 1 teaspoon salt
- 1/2 cup unsalted butter, melted
- Lemon wedges for serving
Directions
- Prepare the seasoning: In a small bowl, mix together paprika, onion powder, garlic powder, dried thyme, dried oregano, cayenne pepper, black pepper, white pepper, and salt.
- Prepare the catfish: Pat dry the catfish fillets with paper towels. Brush each fillet generously with melted butter.
- Coat with seasoning: Sprinkle the seasoning mixture evenly over both sides of each fillet, pressing gently so it adheres well.
- Heat the skillet: Heat a cast iron skillet or heavy-bottomed skillet over medium-high heat until very hot.
- Cook the catfish: Place the seasoned catfish fillets in the hot skillet. Cook for about 3-4 minutes on each side, or until the fish flakes easily with a fork and is cooked through. The spices should blacken slightly, creating a flavorful crust.
- Serve: Remove the catfish from the skillet and serve immediately with lemon wedges on the side for squeezing over the fish.