Cajun Blackened Catfish Recipe

Cook Time: 17 minutes

Prep Time: 9 minutes

4 catfish fillets (6 oz each), skinless

2 tablespoons unsalted butter, melted

2 tablespoons olive oil

1 tablespoon smoked paprika

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon cayenne pepper

1 teaspoon freshly ground black pepper

1 teaspoon kosher salt

1/2 teaspoon white pepper

1/2 teaspoon ground cumin

1/2 teaspoon brown sugar

1 lemon, cut into wedges (for serving)

2 tablespoons fresh parsley, finely chopped (for garnish)

Pat the 4 catfish fillets dry with paper towels to remove excess moisture and ensure even coating.

In a small bowl, combine 1 tablespoon smoked paprika, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon cayenne pepper, 1 teaspoon freshly ground black pepper, 1 teaspoon kosher salt, 1/2 teaspoon white pepper, 1/2 teaspoon ground cumin, and 1/2 teaspoon brown sugar. Mix thoroughly to create the Cajun spice blend.

Brush both sides of each catfish fillet with the melted unsalted butter to help the spice mix adhere and add richness.

Generously coat both sides of each buttered fillet with the Cajun spice mix, pressing the seasoning into the fish to ensure an even, thick layer.

Place a large cast-iron skillet over high heat and allow it to preheat for about 5 minutes, until it is extremely hot and just beginning to smoke.

Add 2 tablespoons olive oil to the hot skillet, swirling to coat the bottom evenly.

Carefully lay the seasoned catfish fillets in the skillet, working in batches if necessary to avoid overcrowding. Cook undisturbed for 2 to 3 minutes, until the underside is deeply blackened and crisp.

Flip the fillets and cook for another 2 to 3 minutes, until the second side is blackened and the fish flakes easily with a fork.

Transfer the cooked catfish fillets to a plate and let them rest for 2 minutes to allow the juices to redistribute.

Sprinkle the fillets with finely chopped fresh parsley and serve immediately with lemon wedges on the side for squeezing over the fish.

Estimated Calories: 275, Servings: 4

Pat the 4 catfish fillets dry with paper towels to remove excess moisture and ensure even coating.

In a small bowl, combine 1 tablespoon smoked paprika, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon cayenne pepper, 1 teaspoon freshly ground black pepper, 1 teaspoon kosher salt, 1/2 teaspoon white pepper, 1/2 teaspoon ground cumin, and 1/2 teaspoon brown sugar. Mix thoroughly to create the Cajun spice blend.

Brush both sides of each catfish fillet with the melted unsalted butter to help the spice mix adhere and add richness.

Generously coat both sides of each buttered fillet with the Cajun spice mix, pressing the seasoning into the fish to ensure an even, thick layer.

Place a large cast-iron skillet over high heat and allow it to preheat for about 5 minutes, until it is extremely hot and just beginning to smoke.

Add 2 tablespoons olive oil to the hot skillet, swirling to coat the bottom evenly.

Carefully lay the seasoned catfish fillets in the skillet, working in batches if necessary to avoid overcrowding. Cook undisturbed for 2 to 3 minutes, until the underside is deeply blackened and crisp.

Flip the fillets and cook for another 2 to 3 minutes, until the second side is blackened and the fish flakes easily with a fork.

Transfer the cooked catfish fillets to a plate and let them rest for 2 minutes to allow the juices to redistribute.

Sprinkle the fillets with finely chopped fresh parsley and serve immediately with lemon wedges on the side for squeezing over the fish.