Cajun Blackened Catfish Dish (Printable)

Tender catfish fillets seasoned with a flavorful Cajun spice blend and seared to a smoky crispiness.

# What You Need:

→ Fish

01 - 4 catfish fillets (about 5 oz each), skinless
02 - 2 tablespoons unsalted butter, melted
03 - 1 tablespoon vegetable oil

→ Cajun Spice Blend

04 - 2 teaspoons paprika (smoked or sweet)
05 - 1 teaspoon onion powder
06 - 1 teaspoon garlic powder
07 - 1 teaspoon dried thyme
08 - 1 teaspoon dried oregano
09 - 1 teaspoon cayenne pepper (adjust to taste)
10 - 1 teaspoon ground black pepper
11 - 1 teaspoon salt

→ To Serve

12 - Lemon wedges
13 - Fresh chopped parsley (optional)

# How-To:

01 - In a small bowl, combine all Cajun spice blend ingredients and mix well.
02 - Pat catfish fillets dry with paper towels. Brush both sides with melted butter.
03 - Generously coat each fillet with the Cajun spice blend, pressing the seasoning into the fish.
04 - Heat the oil in a large cast-iron skillet over medium-high heat until just smoking.
05 - Add the catfish fillets, working in batches if necessary to avoid overcrowding. Sear for 3–4 minutes per side, or until blackened and the fish flakes easily with a fork.
06 - Transfer to plates, garnish with parsley, and serve with lemon wedges.

# Expert Advice:

01 -
  • The spice crust creates an irresistible crispy exterior that gives way to tender, flaky fish inside
  • Twenty minutes from start to finish means dinner happens even on chaotic weeknights
  • That smoky, spicy aroma fills your whole kitchen and makes everyone gather around
02 -
  • Cast iron is non-negotiable here, other pans can't handle the heat needed for proper blackening
  • The butter will smoke, that's completely normal and part of the process, just turn on your fan
  • Dry your fish thoroughly, any moisture will steam instead of sear and you'll miss the crust
03 -
  • Make extra spice blend and store it in an airtight container for next time
  • Open windows and turn on vents before you start, the spices really do smoke
  • Let the fish come to room temperature for 15 minutes before cooking for even results

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