Blackened Catfish
fromtheseasonedmom.comwww.theseasonedmom.com/blackened-catfish
Blackened catfish gets a bold, buttery Cajun crust from a homemade spice blend and a hot cast-iron skillet, while the inside stays tender and flaky. It is a fast, restaurant-style Southern dinner that comes together in about 20 minutes.
Ingredients
Instructions
Make the Seasoning: In a small bowl, stir together the smoked paprika, sweet paprika, garlic powder, onion powder, thyme, oregano, salt, black pepper, and cayenne.
Season the Catfish: Pat the catfish fillets dry with paper towels. Melt 2 tablespoons of butter in a small bowl. Brush both sides of the fish with the melted butter.
Sprinkle the seasoning evenly over both sides of the fillets, pressing or rubbing gently so it adheres.
Sear the Fish: Heat the remaining 2 tablespoons of butter and 1 tablespoon of oil a large cast iron skillet over medium-high heat until very hot.
Carefully place the catfish fillets in the skillet. Cook for 3-4 minutes without moving them, until a dark crust forms on the bottom.
Gently flip the fillets. Cook for another 2-4 minutes, depending on thickness, until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
Serve: Transfer to a serving platter and serve with lemon wedges and fresh parsley.
Nutrition
- Serving Size
- 1 filet
- Calories
- 272 kcal
- Carbohydrate Content
- 1 g
- Protein Content
- 24 g
- Fat Content
- 19 g
- Saturated Fat Content
- 9 g
- Trans Fat Content
- 0.5 g
- Cholesterol Content
- 112 mg
- Sodium Content
- 443 mg
- Fiber Content
- 1 g
- Sugar Content
- 0.2 g
- Unsaturated Fat Content
- 9 g
