Blackened Catfish

Blackened catfish is a Cajun-style skillet dish where fillets get coated in a smoky spice blend and seared in a screaming-hot cast iron pan until a dark, peppery crust forms. It's fast, punchy, and best served with a squeeze of lemon to cut the heat.

By YumYum Editorial · Seafood

Prep: 10 min · Cook: 15 min · Total: 25 min · Serves 4

Ingredients

• 4 catfish fillets (6 oz each)
• 3 tbsp unsalted butter, melted
• 2 tsp smoked paprika
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 1 tsp kosher salt
• 2 tbsp vegetable oil
• 1 lemon, cut into wedges

Instructions

1. Combine paprika, cayenne, garlic powder, onion powder, thyme, oregano, black pepper, and salt in a small bowl to make the blackening spice mix.
2. Pat the catfish fillets completely dry, brush both sides with melted butter, then coat generously with the spice mix, pressing it into the flesh.
3. Heat a cast iron skillet over high heat until it just starts to smoke, about 4-5 minutes.
4. Add the vegetable oil, then lay the fillets in the pan without crowding — you should hear an aggressive sizzle.
5. Sear 3-4 minutes per side without moving the fish, until a dark, blackened crust forms and the fish flakes easily with a fork.
6. Remove from the pan and let rest 1-2 minutes.
7. Serve immediately with lemon wedges.