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My blackened catfish recipe promises tender, flaky fish with bold Cajun flavor and a dark, crispy crust. It tastes like you just stepped into a New Orleans restaurant!
Table of Contents
As someone who loves to cook fish, being able to spice things up (literally) is essential. That’s where this blackened catfish recipe comes into play.
Not only do you get the unique flavor of catfish- mild, slightly sweet, and a bit earthy- but you also get the savory Creole flavors of the blackened seasoning. Combined, it’s a recipe that’s fast, flavorful, and easy to make on a whim. Bonus? There is absolutely no fishy flavor whatsoever.
If your family loves blackened seafood as much as mine does, you should try my blackened salmon, blackened shrimp, or blackened tilapia next!
Key ingredients
- Catfish fillets. Look for clean, white flesh with no overly fishy smell. If using frozen fillets, make sure they’ve thawed completely and are dry before seasoning them.
- Olive oil. To help the seasoning stick to the fish. Unsalted butter also works.
- Homemade blackening spice mix. I used a combination of smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, and cayenne pepper.
- Kosher salt and black pepper. To taste.
- Lemon wedges. For serving.
How to make blackened catfish
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Make the seasoning mix. In a small bowl, mix the blackened spice mixture.
Step 2- Season. Dry the fillets, then drizzle with oil and sprinkle the seasoning on both sides of the fillets.
Step 3- Cook. Add oil to the skillet over medium-high heat and cook the fillets on both sides until they’re fully cooked.
Step 4- Rest the catfish for a minute before serving with fresh lemon slices.
Arman’s recipe tips
- Use a very hot skillet. I’ve found the trick to getting the perfect blackened exterior is to make sure the pan is already very hot when you cook the fillets. To know for sure, carefully drop 1-2 drops of water into the skillet. If it sizzles, you’re ready to fry.
- Don’t move the fillets for the first few minutes. Leaving them alone gives the fillets a better chance to develop a darkened exterior.
Storage instructions
To store: Let the leftovers cool completely, then store them in an airtight container in the refrigerator for 2-3 days.
To freeze: Store the cooled fillets in a freezer bag and freeze for 3 months. Let the fillets thaw overnight in the fridge before reheating.
To reheat: Reheat the fish in a skillet over medium heat until warm or in the oven at 350F for 7-8 minutes.
Frequently asked questions
Yes! If you’d rather grill the catfish, preheat the gas grill and clean the grill grates, then season the catfish like normal and grill on both sides until it’s fully cooked.
Yes, this recipe is completely gluten-free.
More seafood recipes to try
If you tried this Blackened Catfish recipe or any other recipe on my website, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Blackened Catfish
Ingredients
- 4 4 ounce catfish fillets
- 2 tablespoons olive oil divided
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper
- 1 teaspoon pepper
- 1 teaspoon salt
Instructions
- In a small bowl, combine smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, and salt.
- Pat the catfish fillets dry with paper towels. Rub one tablespoon of olive oil over the fish, then coat both sides with the seasoning mix, pressing it onto the fish.
- Heat a large cast-iron skillet over medium-high heat until very hot.
- Add the remaining olive oil to the hot skillet. Place the blackened catfish fillets and cook for 3 minutes per side.
Notes
- Add brown sugar. For a slightly sweet flavor profile (and a crispier crust), add 2 teaspoons of brown sugar to the spice mix.
- Garnish. For a brighter flavor, garnish the fish with a squeeze of fresh lemon juice and fresh herbs (I like parsley).
Just tried this blackened catfish and it is delicious- I’ve only really eaten it at Southern restaurants so making it myself is a game changer 🙂
Great to hear that!!