Cajun
Blackened Catfish
Catfish fillets are coated in paprika, thyme, and cayenne, then seared in a hot skillet with butter until the fish reaches 145°F. The spice crust darkens but should not turn bitter.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- A cast-iron skillet holds the heat the spice crust needs.
- Butter plus a little oil browns the spices without only smoking.
- Catfish cooks through quickly, so the thermometer matters.
- Lemon at the table balances the cayenne.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Pat the catfish dry. Mix the paprika, salt, garlic powder, onion powder, thyme, oregano, black pepper, and cayenne. Press the spice mix onto both sides of the fish.
- 2
Heat a cast-iron skillet over medium-high heat. Add the butter and olive oil.
- 3
If the fat smokes, turn the heat off and let the pan cool slightly before continuing.
- 4
Lay the fillets in the pan and cook 3 to 4 minutes without moving them, until a dark crust forms.
- 5
Flip and cook until the thickest part reaches 145°F and the fish flakes, about 3 minutes more.
- 6
Serve with lemon wedges.
Pro tips
- Open a window; blackening spices smell strong even when the fat is not smoking.
- Do not use a nonstick pan on high heat for this crust.
- Turn the heat down if the spices look past dark red and into black ash.
Easy substitutions
- catfish fillets
- tilapia fillets, still cooked to 145°F
- butter
- all olive oil
- cayenne pepper
- 1/2 tsp black pepper for a milder crust
Storage and reheating
Storage
Refrigerate in a covered container up to 2 days.
Reheating
Warm in a covered skillet over medium-low heat until the fish reaches 145°F.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 324
- Protein
- 32 g
- Carbs
- 4 g
- Fat
- 20 g
- Fiber
- 1 g
Budget friendly · Stovetop · Gluten-Free, High Protein
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From the kitchen
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A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
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A large cutting board
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Dry cups and a liquid cup
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An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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