If you’re craving bold flavors and a dinner that packs a punch, this Cajun Blackened Catfish Recipe is going to become your new weeknight hero. Picture tender, flaky catfish fillets coated in a smoky, spicy crust that delivers just the right amount of heat, all ready in less than 20 minutes. Whether you’re a longtime fan of Southern cooking or just dipping your toes into Cajun cuisine, this dish brings restaurant-quality results right to your kitchen.
Ingredients You’ll Need
The beauty of this Cajun Blackened Catfish Recipe is how a handful of everyday ingredients come together to create something truly spectacular. Each one plays a specific role in building the depth, texture, and vibrant color that make this dish unforgettable.
- Catfish fillets: Mild and flaky, catfish is the classic choice for blackening and holds up beautifully to intense flavors.
- Cajun seasoning: This is the backbone of the recipe, bringing a smoky, spicy blend that defines the dish.
- Paprika: Adds gorgeous color and a subtle sweetness to balance the heat.
- Garlic powder: Delivers a mellow, savory depth that boosts every bite.
- Onion powder: Rounds out the seasoning blend with a gentle, earthy note.
- Dried thyme: Gives a whisper of herbal, slightly minty flavor for balance.
- Dried oregano: Adds a peppery, aromatic touch that lifts the entire spice profile.
- Cayenne pepper (optional): For those who love a fiery kick, this delivers extra heat—add to your taste!
- Salt: Essential for enhancing all the other flavors and drawing out the natural taste of the fish.
- Black pepper: Provides just the right hint of zing without overpowering the other spices.
- Unsalted butter, melted: Helps the spices adhere to the fillets and creates that signature crisp, blackened crust.
- Lemon wedges: Squeezing fresh lemon over the finished catfish brightens the flavors and cuts through the spice.
How to Make Cajun Blackened Catfish Recipe
Step 1: Prep the Catfish Fillets
Start by patting your catfish fillets dry with paper towels. Removing excess moisture is key—this helps the spice blend stick and ensures a crisp, flavorful crust when the fish hits the hot pan.
Step 2: Mix the Seasonings
In a small bowl, combine your Cajun seasoning, paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper (if you’re feeling bold), salt, and black pepper. This vibrant mixture is what gives the Cajun Blackened Catfish Recipe its signature punch, so give it a good stir to make sure every flavor is evenly distributed.
Step 3: Coat the Fillets
Brush both sides of each fillet generously with melted butter. This does double duty: it helps the spices adhere and it’s crucial for developing that crispy, blackened crust. Sprinkle and press the seasoning mixture onto both sides of the catfish until every inch is coated in that gorgeous spice blend.
Step 4: Heat Your Skillet
Place a cast iron skillet over medium-high heat and let it get very hot—this should take about 4 to 5 minutes. The skillet needs to be smoking hot to blacken the spices and sear the fish perfectly, so don’t rush this step!
Step 5: Cook the Catfish
Carefully lay the seasoned fillets into the dry, hot skillet. No oil needed—the butter coating is enough. Cook each side for 3 to 4 minutes, or until the outside is deeply darkened and the fish flakes easily with a fork. The aroma will be irresistible, and you’ll know you’ve nailed the Cajun Blackened Catfish Recipe when the crust looks almost charred but not burnt.
Step 6: Serve with Lemon
Transfer the catfish to plates and serve immediately with fresh lemon wedges. A quick squeeze over the top adds a bright, zesty finish that perfectly balances the rich, spicy crust.
How to Serve Cajun Blackened Catfish Recipe
Garnishes
Garnishing this dish is about adding freshness and a pop of color. A sprinkle of finely chopped parsley or green onions brings a lovely contrast to the dark crust, while lemon wedges invite everyone to add their own burst of citrus. You could even add a dollop of creamy remoulade for extra Southern flair.
Side Dishes
The Cajun Blackened Catfish Recipe shines alongside classic Southern sides. Think creamy coleslaw for crunch and coolness, dirty rice for savory depth, or roasted vegetables for a simple, healthy pairing. Even a scoop of buttery mashed potatoes or fluffy cornbread would be right at home here.
Creative Ways to Present
For a fun twist, serve the blackened catfish on a toasted bun with lettuce and tomato for a spicy fish sandwich. Or, flake the fillets into warm tortillas with a cabbage slaw for zesty fish tacos. Presentation is all about making the meal feel special, whether you’re plating it up family-style or building individual portions for a dinner party.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the catfish in an airtight container in the refrigerator for up to two days. The flavors will continue to meld, so the Cajun Blackened Catfish Recipe tastes just as delicious the next day, though the crust may lose a bit of its crispness.
Freezing
To freeze, wrap each cooled fillet tightly in plastic wrap, then place in a zip-top freezer bag. They’ll keep well for up to two months. When you’re ready to enjoy, thaw overnight in the refrigerator for best results.
Reheating
For the crispiest results, reheat the catfish in a hot oven (about 375°F) for 8 to 10 minutes, or until heated through. Avoid microwaving if possible, as it can make the crust soggy. A quick stint in the skillet works, too—just don’t overcook or the fish can dry out.
FAQs
Can I use another type Main Course
Absolutely! While catfish is traditional and wonderfully suited for blackening, you can also use tilapia, snapper, or even salmon. Just make sure the fillets are firm enough to hold together during high-heat cooking.
Is it very spicy?
It can be, but you’re in control! The Cajun Blackened Catfish Recipe gets its heat from the Cajun seasoning and optional cayenne pepper. If you prefer things milder, simply reduce or omit the cayenne, or use a mild Cajun blend.
Do I need a cast iron skillet?
Cast iron is ideal because it gets super hot and creates the best crust, but any heavy-bottomed skillet will work in a pinch. Just make sure you preheat it thoroughly and don’t use nonstick pans, as the high heat can damage them.
Can I make this recipe dairy-free?
Yes! Simply swap the melted butter for a neutral oil with a high smoke point, such as avocado or canola oil. You’ll still get a deliciously crisp, blackened finish.
My kitchen gets smoky—how do I handle that?
Blackening does create some smoke, so be sure to use a well-ventilated kitchen. Turn on your vent hood, open a window, or even use an outdoor burner when making this Cajun Blackened Catfish Recipe for a smoke-free experience.
Final Thoughts
If you’re looking to spice up your dinner routine, this Cajun Blackened Catfish Recipe is the perfect place to start. It’s quick, bold, and packed with flavor—just the kind of meal that brings everyone to the table with excitement. Give it a try, and don’t be surprised if it becomes a regular request in your home!
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Cajun Blackened Catfish Recipe
- Total Time: 18 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Cajun Blackened Catfish recipe features tender catfish fillets coated in a bold, smoky blend of Cajun spices and pan-seared in a cast iron skillet. Perfectly blackened with a flavorful crust and served with zesty lemon wedges, it makes for an easy, quick, and impressive main course that brings the taste of the South to your table.
Ingredients
Catfish and Seasoning
- 4 catfish fillets (about 6 oz each)
- 2 tablespoons Cajun seasoning
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (optional for extra heat)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Other
- 2 tablespoons unsalted butter, melted
- lemon wedges for serving
Instructions
- Pat Dry the Catfish: Use paper towels to pat the catfish fillets dry, ensuring excess moisture is removed for a better crust during cooking.
- Mix the Seasoning: In a small bowl, combine the Cajun seasoning, paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper (if using), salt, and black pepper until evenly mixed.
- Butter and Season the Fillets: Brush both sides of each fillet with melted butter, then generously coat each fillet with the seasoning mixture, pressing it in to adhere well to the surface.
- Heat the Skillet: Preheat a cast iron skillet over medium-high heat until it is very hot, about 4–5 minutes. Do not add any oil to the pan.
- Cook the Catfish: Place the fillets in the dry skillet and cook for 3–4 minutes per side. Cook until the exterior is darkened and blackened, and the fish flakes easily with a fork.
- Serve Immediately: Remove the fillets from the skillet and serve right away with fresh lemon wedges to squeeze over the top for brightness.
Notes
- Blackened catfish pairs well with sides like coleslaw, dirty rice, or roasted vegetables.
- For a milder flavor, reduce or omit the cayenne pepper.
- Use a well-ventilated kitchen as blackening can produce smoke due to high heat.
- For a dairy-free version, substitute butter with a high smoke point oil such as avocado or grapeseed oil.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 fillet
- Calories: 240
- Sugar: 0g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 85mg
