A Simple Recipe for Blackened Catfish

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Catfish is a perfect partner for the bold flavors of this spice blend, but any thin, white-flesh fillet such as trout, snapper or perch are worthy substitutions in a pinch.

30 min
4
American
5.0 (1)
A Simple Recipe for Blackened Catfish
Servings
1×

Ingredients

Instructions

  1. Stir blackening seasoning, paprika, black pepper, onion powder, garlic powder, oregano, thyme and cayenne together in a small bowl until well combined.

  2. Sprinkle fish with salt, and let stand 20 minutes. Drizzle with oil.

  3. Heat a large cast-iron or heavy saucepan over medium-high heat.

  4. Sprinkle fillets evenly with 1/4 cup blackening spice mixture, pressing to adhere. Add butter to skillet, and swirl to coat. Place fillets in hot skillet; cook 2 to 3 minutes. Flip fillets and cook 2 to 3 minutes. (The spices will have formed a highly colored crust in varying shades of sunset and midnight black. The fish is done when it flakes apart under the gentle pressure of your finger.)

  5. Remove fillets to serving plates, and sprinkle evenly with fresh herbs. Serve with lemon wedges.

Nutrition
Calories
251 kcal
Protein Content
22 g
Saturated Fat Content
6 g
Sodium Content
502 mg
Fat Content
18 g
Unsaturated Fat Content
0 g

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