Delicious and Easy-to-Make Blackened Catfish Recipe

Ingredients

  • 4 catfish fillets, around 6 ounces each
  • 1 tablespoon paprika
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 cup unsalted butter, melted
  • 1 lemon, cut into wedges
  • 2 tablespoons vegetable oil

Steps and instructions

  1. In a small bowl, mix together the paprika, dried thyme, salt, onion powder, garlic powder, black pepper, cayenne pepper, basil, and oregano.
  2. Brush both sides of each catfish fillet with melted butter, then evenly coat with the spice mixture.
  3. Preheat a large heavy skillet (preferably cast-iron) over high heat until it is smoking hot.
  4. Add the vegetable oil to the skillet. Once the oil is hot, add the catfish fillets.
  5. Cook the catfish for about 2-3 minutes on each side, or until the fish is opaque and can be easily flaked with a fork. The outside should be slightly charred.
  6. Squeeze fresh lemon juice over the cooked catfish before serving.

Tools for making

  • Skillet - A large heavy skillet, preferably cast-iron, for cooking the catfish fillets.
  • Small Bowl - A bowl for mixing together the spice mixture.
  • Brush - A brush for brushing melted butter onto the catfish fillets.
  • Spatula - A spatula for flipping the catfish fillets while cooking.
  • Knife - A knife for cutting the lemon into wedges.

Recipe variations

  • Try using a different type of fish, such as tilapia or red snapper, instead of catfish.
  • Experiment with different spices or seasoning blends to create a unique flavor profile.
  • For a healthier alternative, consider using a light coating of olive oil instead of melted butter.
  • If you prefer a gluten-free option, substitute the flour in the spice mixture with a gluten-free flour blend or cornmeal.
  • Add a touch of smokiness by using smoked paprika in the spice mixture.
  • Create a Cajun-style blackened catfish by increasing the amount of cayenne pepper and adding additional Cajun spices like celery salt and dried thyme.
  • For a vegetarian or vegan option, you can try substituting the fish with firm tofu or tempeh and adjusting the cooking time accordingly.

Recipe overview

Indulge in the flavors of the South with our Blackened Catfish recipe. This dish is simple to prepare, yet delivers a complex combination of bold spices that will tantalize your tastebuds. The catfish fillets are first bathed in melted butter, then coated in a blend of seasonings including paprika, thyme, garlic powder, onion powder, and a hint of cayenne for a kick. The fillets are then cooked in a hot skillet until blackened and flaky. A squeeze of fresh lemon juice before serving adds a bright, refreshing contrast to the rich, spicy catfish. Whether you're a seasoned cook or a beginner in the kitchen, this recipe is sure to impress.

Common questions

  1. Can I use a different type of fish instead of catfish?
    Yes, you can use other firm white fish such as snapper, tilapia, or trout for this recipe.
  2. Is it necessary to use a cast-iron skillet?
    While using a cast-iron skillet is ideal for achieving a nice char on the catfish, you can use any heavy-bottomed skillet if you don't have one.
  3. Can I adjust the level of spiciness?
    Absolutely! If you prefer a milder flavor, you can reduce or omit the cayenne pepper from the spice mixture.
  4. Can I substitute fresh herbs for dried herbs?
    Yes, you can use fresh herbs instead of dried herbs. Keep in mind that the measurements may differ, so you'll need to use more fresh herbs compared to dried herbs.
  5. What can I serve with blackened catfish?
    Blackened catfish pairs well with sides like rice, roasted potatoes, coleslaw, or a fresh salad.
  6. Can I grill the catfish instead of pan-searing?
    Yes, you can grill the catfish instead. Preheat the grill to medium-high heat and cook the catfish for about 3-4 minutes on each side until it's cooked through.

Serving dishes and utensils

  • Skillet - A large heavy skillet, preferably cast-iron, is ideal for cooking the catfish fillets.
  • Small Bowl - You'll need a small bowl to mix together the spice mixture for coating the catfish.
  • Brush - A brush will be helpful for brushing melted butter onto the catfish fillets.
  • Spatula or Tongs - You'll need a spatula or tongs to flip the catfish fillets while cooking.
  • Lemon Wedge Holder - A lemon wedge holder can be used to serve the lemon wedges alongside the cooked catfish.

Origin stories

Blackened catfish, a staple of Cajun cuisine, has roots that trace back to Louisiana in the United States. It comes from the unique cooking method called "blackening," invented by Chef Paul Prudhomme in the 1980s. Although this technique was originally used for redfish, it quickly expanded to other types of meat and fish, including catfish. The process involves dipping the fish in melted butter, coating it with a blend of herbs and spices, and then cooking it in a extremely hot cast-iron skillet. The result is a fish with a rich, smoky, and spicy flavor that's blackened on the outside. Despite the name, the dish is not burnt! The blackened exterior is a result of the spices charring, giving the fish its signature look and taste. So when you savor blackened catfish, you're not just enjoying a Southern culinary delight, but also partaking in a piece of Louisiana's vibrant food history.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.