Cajun Blackened Catfish Dish

The smoke alarm went off the first time I attempted blackened fish in my tiny apartment kitchen. My roommate burst in, eyes wide, only to stop mid-sentence when the hit of paprika and cayenne hit her nose. That slightly overdone fillet taught me everything about the fine line between beautifully blackened and actually burned. Now I know exactly how hot that skillet needs to be.

I made this for a Mardi Gras party a few years back, having promised my Louisiana-born friend I'd nail the technique. She took one bite, closed her eyes, and told me her grandmother would approve. The whole platter vanished in ten minutes flat, with people actually fighting over the last piece. Now it's my go-to when I need to impress without spending all day cooking.

Ingredients

• 4 catfish fillets: Catfish holds up beautifully to high-heat cooking and has a mild sweetness that balances the bold spices
• 2 tablespoons unsalted butter, melted: Butter helps the spice blend adhere and adds richness, but oil works for dairy-free needs
• 1 tablespoon vegetable oil: High smoke point means you can get the skillet hot enough without burning
• 2 teaspoons paprika: Smoked paprika adds that authentic campfire flavor, sweet gives a milder backbone
• 1 teaspoon onion powder: Provides savory depth without the texture of fresh onion
• 1 teaspoon garlic powder: Distributes garlic flavor evenly across every bite
• 1 teaspoon dried thyme: Earthy notes that ground the fiery spices
• 1 teaspoon dried oregano: Adds subtle herbal complexity
• 1 teaspoon cayenne pepper: The heat factor, adjust based on your spice tolerance
• 1 teaspoon ground black pepper: Essential for that signature Cajun kick
• 1 teaspoon salt: Enhances all the other flavors and helps the crust form
• Lemon wedges: Bright acid cuts through the richness and spice
• Fresh chopped parsley: Adds color and a fresh finish to each plate

Instructions

Mix Your Spice Blend:

Combine all the spices in a small bowl and stir until thoroughly blended. The mixture should smell incredible and have a deep reddish-brown color.

Prep The Fish:

Pat the catfish completely dry with paper towels, then brush both sides generously with melted butter. This is what makes those spices stick and creates that gorgeous crust.

Apply The Seasoning:

Press the spice blend firmly into both sides of each fillet, really getting it into the fish. Don't be shy here, you want a thick, even coating that will transform in the heat.

Get Your Skillet Screaming Hot:

Heat the oil in a large cast-iron skillet over medium-high until it's just starting to smoke. This intense heat is what creates the authentic blackened effect.

Sear To Perfection:

Lay in the fillets without crowding the pan. Let them sear undisturbed for 3 to 4 minutes until deeply blackened, then flip carefully and cook another 3 to 4 minutes until the fish flakes easily.

Rest And Serve:

Transfer to plates and let them sit for just a minute. Sprinkle with fresh parsley and serve immediately with lemon wedges for squeezing over the top.

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My dad, who claims he doesn't like spicy food, ate three pieces at our last family dinner. He kept saying 'just one more bite' between wiping his forehead and reaching for his water. Now he asks me to make it every time he visits, insisting he's built up a tolerance.

Getting The Perfect Sear

Watch closely as the spices hit the hot oil, you'll see them bubble and transform almost instantly into that dark, aromatic crust. Don't be tempted to lift the fish too early, letting it develop that blackened crust is what makes this dish so special.

Scaling The Heat

I've learned that everyone's spice tolerance is different, and it's better to start mild than ruin dinner for someone who can't handle the heat. Keep extra lemon wedges on hand, they're the perfect antidote if someone overestimates their tolerance.

What To Serve Alongside

Cool, creamy sides are the perfect contrast to this fiery fish, they give your palate a break between bites.

• Creamy coleslaw with a light dressing cuts through the spice beautifully
• Fluffy white rice soaks up all those delicious juices and melted butter
• Sautéed collard greens with a splash of vinegar add color and balance

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There's something deeply satisfying about serving a dish that looks so impressive yet comes together so quickly. Enjoy those spicy, smoky bites and the happy silence around your table.

Recipe Questions & Answers

→ What type of fish works best for this dish?

Catfish fillets are preferred for their firm texture and mild flavor, but tilapia or snapper can be used as alternatives.

→ How do I achieve the blackened crust on the fish?

Use a hot cast-iron skillet and sear the seasoned fillets for 3-4 minutes per side until the spices form a crispy, darkened crust.

→ Can the spice blend be adjusted for less heat?

Yes, reducing cayenne pepper to half a teaspoon softens the spiciness without compromising flavor.

→ What can I serve alongside this dish?

Rice, coleslaw, or sautéed greens complement the smoky, spicy flavors nicely for a balanced meal.

→ Is this dish suitable for special diets?

It is naturally gluten-free, and using olive oil instead of butter makes it dairy-free as well.