Cajun Blackened Catfish recipe

Introduction:

Experience a taste of Louisiana with this Cajun Blackened Catfish recipe. Infused with a blend of bold spices and cooked to crispy perfection, this dish is sure to be a hit whether you’re preparing a quick dinner or entertaining guests.

Ingredients

• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon dried parsley
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• 4 (4-ounce) catfish fillets, skinned
• ¾ cup unsalted butter

Directions

Step 1: Prepare the Spice Mix

1. In a shallow bowl, combine kosher salt, black pepper, cayenne pepper, garlic powder, onion powder, paprika, parsley, oregano, and thyme.

Step 2: Coat the Catfish

1. Press the catfish fillets into the spice mixture, ensuring they are well coated on both sides.

Step 3: Melt the Butter

1. In a bowl, melt the butter and set aside. You will use some for cooking and some to drizzle over the finished catfish.

Step 4: Preheat Cast Iron Skillet

1. Heat a large cast-iron skillet on high heat (this dish produces a lot of smoke, so cooking outdoors or in a well-ventilated area is recommended). Pour about ¼ cup of melted butter into the skillet.

Step 5: Cook the Catfish

1. Once the butter in the skillet is smoking hot, lay the seasoned catfish fillets in the pan. Cook for about 3 minutes per side, or until the spices blacken and the fish becomes flaky and opaque.

Step 6: Serve

1. Once cooked, drizzle the remaining butter over the catfish fillets for added richness.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 6-8 minutes
• Total Time: 16-18 minutes

Variations

• Spice Level: Adjust the amount of cayenne pepper to control the heat level.
• Fish Options: Substitute catfish with other firm white fish like tilapia or trout.
• Butter Alternatives: For a lighter version, use olive oil instead of butter.

Storage/Reheating

• Storage: Store leftover catfish in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat in a hot skillet over medium heat for best results, or use an oven set to 350°F (175°C) until heated through. Avoid microwaving to prevent sogginess.

10 FAQs

1. Can I use a non-stick skillet instead of a cast iron skillet?
   • Yes, but cast iron provides a better sear. Ensure the pan is well-heated.
2. What if I don’t have dried parsley or other herbs?
   • You can substitute with fresh herbs or adjust based on available spices.
3. Is this recipe spicy?
   • Yes, it has a kick from the cayenne pepper. Adjust according to your heat tolerance.
4. Can I freeze the catfish fillets before cooking?
   • Yes, but make sure they are thawed completely and patted dry before coating with spices.
5. Can I use pre-ground spices?
   • Yes, but freshly ground spices will enhance the flavor.
6. How can I reduce the smoke from cooking?
   • Ensure good ventilation or cook outdoors. You can also use less butter and add more as needed.
7. What sides go well with Cajun Blackened Catfish?
   • Serve with coleslaw, corn on the cob, or a fresh green salad.
8. Can I use margarine instead of butter?
   • Butter is preferred for flavor, but margarine can be used if needed.
9. How do I know when the fish is done?
   • The fish should be opaque and flake easily with a fork.
10. Can I use a different type of fish?
    • Yes, this recipe works well with other firm, white fish like mahi-mahi or cod.

Conclusion

This Cajun Blackened Catfish recipe brings the bold flavors of Cajun cuisine into your kitchen with minimal effort. Perfectly seasoned and cooked to a crispy finish, it’s a fantastic choice for both casual dinners and special occasions. Enjoy with your favorite sides and sauces for a complete, satisfying meal.

Print