Blackened Catfish

This blackened catfish recipe is perfectly seasoned and yields tender and flaky fish every time. It's ready in under 10 minutes and has no fishy flavor.

Course Main Course

Cuisine American

Prep Time 4

Cook Time 6

Total Time 10

Servings servings

Calories 142kcal

Author Arman Liew

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

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.

Recipe variations

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).

Nutrition