Name: Cajun Blackened Catfish Recipe
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: Cajun
Ingredients: 4 catfish fillets (about 6 oz each); 2 tbsp paprika; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp dried thyme; 1 tsp dried oregano; ½ tsp cayenne pepper (adjust to taste); ½ tsp black pepper; ½ tsp salt; 2 tbsp olive oil or melted butter; Lemon wedges; Chopped parsley

Description

This Cajun Blackened Catfish recipe features tender catfish fillets generously coated in a flavorful blend of paprika, garlic, and herbs, then cooked to perfection in a hot skillet for a beautifully blackened crust. Perfectly spicy with a smoky undertone, this quick and easy Southern-style dish is ideal for a satisfying main course served with lemon wedges and fresh parsley.

Ingredients

Scale

Catfish and Seasoning

4 catfish fillets (about 6 oz each)
2 tbsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp dried thyme
1 tsp dried oregano
½ tsp cayenne pepper (adjust to taste)
½ tsp black pepper
½ tsp salt

For Cooking

2 tbsp olive oil or melted butter

For Garnish (Optional)

Lemon wedges
Chopped parsley

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Instructions

Prepare the Spice Rub: In a small bowl, mix together the paprika, onion powder, garlic powder, thyme, oregano, cayenne pepper, black pepper, and salt until well combined. This blend will create the signature Cajun blackened flavor.
Prepare the Catfish: Pat the catfish fillets dry with paper towels to help the seasoning adhere and to achieve a better sear. Rub each fillet on both sides with olive oil or melted butter to coat them evenly.
Coat with Spice Mixture: Generously press the prepared spice rub onto both sides of each fillet, ensuring the spices stick well to the surface of the fish.
Heat the Skillet: Place a cast iron skillet or a heavy-bottomed pan over medium-high heat and allow it to become very hot. This is crucial to get the blackened crust on the fish.
Cook the Catfish: Place the fillets in the hot skillet without overcrowding; cook in batches if necessary. Cook each side for 3–4 minutes until the fish develops a blackened crust and flakes easily with a fork.
Serve: Remove the fillets from the skillet and serve immediately. Garnish with lemon wedges and chopped parsley if desired for added freshness and color.

Notes

Adjust the amount of cayenne pepper to make the dish milder or spicier according to your preference.
This blackened catfish pairs excellently with sides like rice, coleslaw, or sautéed greens.
Cook in a well-ventilated area since the high heat and spices can create smoke.
Use a cast iron skillet for the best blackened effect and flavor.