Cajun Blackened Catfish Recipe
If you’re craving a dish that bursts with bold, smoky flavors and melt-in-your-mouth texture, then this Cajun Blackened Catfish Recipe is exactly what you need in your life. It’s a perfect harmony of spicy Cajun seasoning and buttery richness, seared to golden perfection in a hot cast iron skillet. Whether it’s a casual weeknight dinner or you want to impress friends with a Southern-inspired feast, this recipe offers that irresistible taste of authentic Cajun cuisine right in your own kitchen.
Ingredients You’ll Need
Every ingredient in this Cajun Blackened Catfish Recipe is deliberate and essential, combining to create a flavor profile that is smoky, spicy, and utterly satisfying. Each spice lends depth and character, while the butter ensures the catfish fillets stay moist and decadently rich.
- Kosher salt: Enhances flavor and perfectly seasons the fish without overpowering it.
- Ground black pepper: Adds a sharp, pungent kick that balances the heat.
- Ground cayenne pepper: Delivers the signature fiery heat that defines Cajun cooking.
- Garlic powder: Brings a warm, earthy undertone that complements the spices.
- Onion powder: Offers a subtle sweetness to round out the spice blend.
- Paprika: Adds a smoky depth and beautiful reddish hue to the seasoning.
- Dried parsley: Provides a touch of herbal freshness and color contrast.
- Dried oregano: Introduces a robust, slightly bitter note that anchors the spices.
- Dried thyme: Lends an aromatic earthiness that enhances the overall bouquet.
- Catfish fillets (4 ounces each): The star protein, mild and firm enough to stand up to bold seasoning.
- Unsalted butter: For cooking and drizzling, it adds luscious richness that balances the spice.
How to Make Cajun Blackened Catfish Recipe
Step 1: Prepare the Spice Mix
Start by combining all the dry spices—kosher salt, black pepper, cayenne, garlic powder, onion powder, paprika, parsley, oregano, and thyme—in a shallow bowl. This powerful blend is your flavor base, so mix them thoroughly to create an even, aromatic seasoning.
Step 2: Coat the Catfish
Next, press each catfish fillet firmly into the spice mixture, making sure both sides are completely covered. This coating not only flavors the fish but also forms that irresistible blackened crust that gives this recipe its name and signature texture.
Step 3: Melt the Butter
Gently melt the unsalted butter in a small bowl. Set aside about a quarter of it for cooking, and reserve the rest for drizzling over the cooked fish to add luscious moisture and richness.
Step 4: Preheat Cast Iron Skillet
Heat a large cast iron skillet over high heat until very hot. Pour in about ¼ cup of melted butter. Since this dish will create some smoke as the butter heats and the spices sear, it’s best to cook in a well-ventilated kitchen or even outdoors if possible.
Step 5: Cook the Catfish
Carefully place the spice-coated catfish fillets into the smoking hot pan. Let them cook undisturbed for about 3 minutes on one side until the spices blacken and form that characteristic crust. Flip and cook another 3 minutes on the other side, or until the fish is flaky and opaque throughout.
Step 6: Serve Your Cajun Blackened Catfish Recipe
Once cooked, transfer the fillets to a serving plate and drizzle the remaining melted butter over the top. The butter melts over the blackened crust, enhancing both flavor and moisture, making each bite truly memorable.
How to Serve Cajun Blackened Catfish Recipe
Garnishes
Add a bright pop of color and freshness by garnishing your Cajun Blackened Catfish Recipe with lemon wedges and a sprinkle of chopped fresh parsley. The acidity of the lemon cuts through the richness, elevating the overall dish.
Side Dishes
This dish pairs marvelously with simple sides like creamy coleslaw, garlic mashed potatoes, or even a crisp green salad. For more authentic Southern vibes, try spicy Cajun rice or grilled vegetables seasoned with a dash of the same spice blend.
Creative Ways to Present
Get creative by serving the blackened catfish atop a bed of creamy grits or stuffing it into warm corn tortillas with slaw and avocado for a casual, delicious taco. No matter how you plate it, this Cajun Blackened Catfish Recipe shines as the star of the meal.
Make Ahead and Storage
Storing Leftovers
Leftover Cajun Blackened Catfish can be stored in an airtight container in the refrigerator for up to 2 days. Keep the fish layered gently to avoid breaking up the delicate blackened crust.
Freezing
If you want to freeze the cooked catfish, wrap each fillet tightly in plastic wrap and place them in a freezer bag. Frozen blackened catfish is best consumed within 1 month for optimal flavor and texture retention.
Reheating
To reheat, gently warm the catfish in a preheated oven at 275°F (135°C) for about 10-15 minutes, or until warmed through. This method helps preserve the crispy exterior without drying out the fish.
FAQs
Can I use other types of fish for this Cajun Blackened Catfish Recipe?
Absolutely! While catfish is traditional and perfect for this recipe, you can also use firm fish like tilapia, snapper, or even salmon. Just adjust cooking times accordingly to avoid overcooking.
Is it necessary to use a cast iron skillet?
Cast iron is ideal for this recipe because it retains and distributes heat evenly, creating that signature blackened crust. However, a heavy-bottomed stainless steel pan can work in a pinch, just be sure to get it very hot.
My kitchen gets very smoky when I cook this. Any tips?
Because the butter and spices cook at high heat, some smoke is natural. Cooking near an open window, using your stove’s ventilation fan, or even grilling outdoors are effective ways to manage the smoke.
Can I make the spice mix ahead of time?
Definitely! The Cajun spice mix can be prepared in advance and stored in an airtight container for several weeks. This makes weeknight cooking quicker and easier.
How spicy is this Cajun Blackened Catfish Recipe?
The recipe has a good kick of heat from the cayenne and black pepper, but it is adjustable. You can reduce the cayenne pepper for a milder version or add more if you really love spicy food.
Final Thoughts
This Cajun Blackened Catfish Recipe is a wonderful way to enjoy a classic Southern dish that feels both adventurous and comforting. Its fiery seasoning paired with buttery richness creates a mouthwatering experience that’s sure to become a favorite at your table. I encourage you to give it a try and discover just how deliciously simple bold flavors can be!
Print
Cajun Blackened Catfish Recipe
- Total Time: 16 minutes
- Yield: 4 servings 1x
Description
This Cajun Blackened Catfish recipe delivers a bold and spicy flavor with a perfectly blackened crust achieved by coating catfish fillets in a robust blend of Cajun spices and cooking them in melted butter. Quick to prepare and cooked in a cast-iron skillet, this dish offers a smoky, flavorful seafood experience that’s perfect for a weeknight dinner or weekend treat.
Ingredients
Spices
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
Main
- 4 (4-ounce) catfish fillets, skinned
- ¾ cup unsalted butter
Instructions
- Prepare the Spice Mix: In a shallow bowl, combine kosher salt, black pepper, cayenne pepper, garlic powder, onion powder, paprika, dried parsley, dried oregano, and dried thyme thoroughly to create the blackening spice mixture.
- Coat the Catfish: Pat the catfish fillets dry and press them firmly into the spice mixture, ensuring an even and generous coating on both sides for maximum flavor and a good crust.
- Melt the Butter: Melt the unsalted butter in a separate bowl and set aside. This will be used both for cooking the fish and to drizzle over the finished fillets for added richness.
- Preheat the Cast Iron Skillet: Heat a large cast iron skillet over high heat until very hot; this step is critical for achieving the blackened crust. Pour about ¼ cup of the melted butter into the skillet, letting it heat until it begins to smoke slightly. Cooking in a well-ventilated area or outdoors is recommended due to smoke production.
- Cook the Catfish: Carefully place the seasoned catfish fillets in the smoking-hot buttered skillet. Cook for approximately 3 minutes on each side. The fish should develop a charred blackened crust while becoming opaque and flaky inside, indicating it is fully cooked.
- Serve: Remove the catfish from the skillet and drizzle the remaining melted butter over the fillets to enhance moisture and flavor before serving.
Notes
- Use a cast iron skillet for the best blackening effect and even heat distribution.
- Cook in a well-ventilated kitchen or outdoors to handle the smoke produced by blackening.
- Adjust cayenne pepper quantity to control the heat level if desired.
- Serve immediately for the best texture and flavor.
- Pair with sides like rice, steamed vegetables, or a fresh salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Cajun
