Blackened Catfish Recipe: A Southern Delight You’ll Love

Name: Blackened Catfish Recipe: A Southern Delight You’ll Love
Ingredients: Catfish fillets (boneless, skinless) – Fresh is best for that melt-in-your-mouth texture. Blackening seasoning:2 tsp paprika 1 tsp cayenne pepper (adjust for heat preference) 1 tsp garlic powder 1 tsp onion powder 1 tsp dried thyme 1 tsp dried oregano ½ tsp salt ½ tsp black pepper; Blackening seasoning:2 tsp paprika; 1 tsp cayenne pepper (adjust for heat preference); 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried thyme; 1 tsp dried oregano; ½ tsp salt; ½ tsp black pepper; Unsalted butter (melted) or avocado oil coats the fish.; Lemon wedges – Optional, but a squeeze of fresh lemon at the end elevates the flavor.; A cast-iron skillet – is essential for achieving that perfect blackened crust.; Tongs or a fish spatula – make flipping a breeze.

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Blackened catfish is here to save the day if you’re craving bold flavors and a quick-to-make yet impressive dish.

Ingredients

Instructions

Start by patting your catfish fillets dry with a paper towel. This step ensures the seasoning sticks better and gives you a crispier crust. Brush both sides of each fillet with melted butter or oil. This adds flavor and helps the seasoning adhere.
Combine all the spices in a small bowl to make your blackening seasoning. Sprinkle the mixture liberally over both sides of the fillets. Don’t be shy—the seasoning creates that signature bold flavor.
Place your cast-iron skillet on the stove over high heat. Let it heat up until it’s smoking hot. A scorching-hot skillet is key to achieving that charred, blackened crust.
Carefully place the seasoned fillets into the hot skillet. Depending on the size of your pan, you might need to cook them in batches to avoid overcrowding.