18 Spicy Blackened Catfish Recipes with Cajun Flair

Pat catfish fillets completely dry with paper towels to ensure a crisp sear.

Generously coat both sides of each fillet with blackening seasoning, pressing gently to adhere.

Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.

Place fillets in the skillet without overcrowding; cook for 4-5 minutes per side until blackened and internal temperature reaches 145°F.

Transfer cooked fillets to a plate and tent loosely with foil to keep warm.

Reduce heat to medium and add 2 tbsp butter to the same skillet.

Add minced garlic and sauté for 30-60 seconds until fragrant but not browned.

Pour in chicken broth and lemon juice, scraping up any browned bits from the skillet bottom.

Simmer the sauce for 2-3 minutes until slightly reduced.

Remove skillet from heat and swirl in remaining 2 tbsp butter until melted and emulsified.

Stir in chopped parsley and season sauce with salt only if needed after tasting.

Pour garlic butter sauce over the plated catfish fillets and serve immediately.

4 catfish fillets (6 oz each), patted dry

1 tbsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1/2 tsp cayenne pepper (adjust for heat)

1 tsp dried thyme

1 tsp salt

1/2 tsp black pepper

2 tbsp olive oil (or any neutral oil)

8 oz andouille sausage, sliced into 1/2-inch rounds

1 medium yellow onion, thinly sliced

1 bell pepper (any color), thinly sliced

2 cloves garlic, minced

1/4 cup chicken broth

2 tbsp unsalted butter

Fresh parsley, chopped (for garnish)

In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper, dried thyme, salt, and black pepper to create the blackening spice blend.

Generously rub the spice blend onto both sides of each catfish fillet, ensuring full coverage. Tip: Let the seasoned fish sit for 5 minutes to allow the flavors to penetrate.

Heat 1 tbsp olive oil in a large cast-iron skillet over medium-high heat until shimmering, about 2 minutes.

Add the andouille sausage slices to the skillet. Cook for 4-5 minutes, stirring occasionally, until browned and crispy on the edges. Remove sausage with a slotted spoon and set aside.

In the same skillet, add the remaining 1 tbsp olive oil. Add sliced onion and bell pepper. Cook for 5-6 minutes, stirring frequently, until softened and lightly charred.

Add minced garlic to the skillet. Cook for 1 minute, stirring constantly, until fragrant.

Push the vegetables to the sides of the skillet, creating space in the center. Tip: This ensures the fish gets direct contact with the hot surface for a proper sear.

Place the seasoned catfish fillets in the center of the skillet. Cook for 4-5 minutes without moving, until a dark crust forms on the bottom.

Carefully flip each fillet using a spatula. Cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork. Tip: The internal temperature should reach 145°F for food safety.

Return the cooked sausage to the skillet, arranging it around the fish.

Pour chicken broth into the skillet. Let it simmer for 1 minute, scraping up any browned bits from the bottom.

Add butter to the skillet. Swirl until melted and incorporated into the sauce, about 30 seconds.

Remove skillet from heat. Garnish with chopped fresh parsley.

1 lb catfish fillets, cut into 1-inch cubes (use firm, fresh fillets)

1 lb large shrimp, peeled and deveined (thaw if frozen)

2 tbsp blackened seasoning blend (store-bought or homemade)

1 lemon, cut into wedges (for serving)

Wooden or metal skewers (soak wooden ones in water for 30 minutes to prevent burning)

Preheat your grill or grill pan to medium-high heat, about 400°F.

Thread the catfish cubes and shrimp alternately onto the skewers, leaving small gaps for even cooking.

Brush the skewers lightly with olive oil on all sides to help the seasoning stick.

Sprinkle the blackened seasoning blend evenly over the skewers, coating all surfaces—press gently to adhere.

Place the skewers on the preheated grill and cook for 4-5 minutes per side, flipping once, until the catfish is opaque and the shrimp turn pink with charred edges.

Remove the skewers from the grill and let them rest for 2 minutes to lock in juices.

Serve immediately with lemon wedges on the side for squeezing.