Simple Pan-Fried Cajun Blackened Catfish Recipe
This stovetop Blackened Catfish Recipe takes me back to my Southern roots with its crispy crust and mouth-watering Cajun spices. Pair it with creamy coleslaw and potato salad for a quick, satisfying meal that’s perfect for weeknights, cookouts, and more.
The combination of spices and perfectly cooked fish creates a dish that’s both flavorful and satisfying.
For anyone looking to recreate this classic Cajun dish, blackened catfish is a quick, easy, and delicious recipe that you’ll love.
The result is a crispy, charred exterior with a tender, flaky inside. This method works great on any fish fillet, but catfish holds up particularly well to the cooking method and bold flavors.
Whether you’re a beginner or a seasoned pro, this recipe is straightforward and delicious.
Origins Of Blackened Catfish
The dish originates from New Orleans and the surrounding Louisiana area. It was popularized by Chef Paul Prudhomme, who was known for his innovative approach to traditional Cajun and Creole dishes, in the 1980s.
He introduced blackening as a method of cooking that includes dipping fish in melted butter and coating it in spices before searing it in a hot skillet.
Its unique blend of spices and the dramatic cooking method fascinated people and became a culinary trend.
Catfish itself has been a staple in Southern cuisine for centuries. The fish is abundant in the rivers and lakes of the Southern United States.
The blackening technique gives the fish a flavorful and crispy crust, which made it an instant hit when it was introduced.
Ingredients Needed
You only need a handful of ingredients for this amazing dish!
- 2-3 Tablespoons oil – I like to use avocado oil because it has a high smoke point
- 1 lb catfish, cut into filets
- 2 Tablespoons Cajun seasoning
- Salt and pepper, to taste
- 1 teaspoon blackening seasoning – optional but delicious!
- Lemon wedges – for serving
*Note: blackening seasoning is not needed but can be added for more color. It will add a different dimension of flavor, depending on the Cajun seasoning that you are using.
How To Make Blackened Catfish
Follow these simple steps, and your flavor-packed weeknight dinner will be ready in minutes.
Step 1 – Heat The Skillet
Place the oil in a large nonstick skillet over medium heat.
While skillet heats up, place catfish on a clean surface and pat dry.
Step 2 – Season The Fish
Rub one side of the catfish with half of the Cajun seasoning, salt, pepper, and optional blackening seasoning (if using).
Flip and evenly distribute the remaining seasoning mixture.
Step 3 – Cook The Fish
Once the oil is hot, place the fillets in the skillet. Fry on each side for approximately 3-5 minutes, until golden or lightly charred and the fish flakes easily with a fork.
Step 4 – Serve Immediately
Serve with lemon wedges or a splash of lemon juice and some fresh parsley for finishing touches.
Blackened Catfish Expert Tips
For a delicious blackened catfish, it’s important to start with the right fish and seasonings. I’ll guide you through choosing the best catfish, the essential spices, and some variations.
Choosing The Right Catfish
When it comes to blackened catfish, fresh catfish fillets are key. Look for fillets that are firm to the touch and have a clean, fishy smell.
It’s best to use fillets that are about 1-inch thick so they cook evenly.
If you can’t find fresh catfish, frozen fillets work too, just be sure to thaw them thoroughly and pat them dry with paper towels before seasoning.
Essential Spices And Seasonings
Mix these spices together to create a homemade blackening spice mixture to give the fish its characteristic dark, spicy crust and smoky flavors:
- Paprika: 2 tablespoons
- Black Pepper: 1 teaspoon
- Cayenne Pepper: 1 teaspoon (adjust to taste)
- Garlic Powder: 1 teaspoon
- Onion Powder: 1 teaspoon
- Dried Thyme: 1 teaspoon
- Oregano: 1 teaspoon
- Basil: 1 teaspoon
Cooking Techniques
Preheat a large cast-iron skillet over medium-high heat. I add cooking oil (preferably avocado oil) for richness and to prevent sticking. The skillet needs to be really hot, almost to the point of smoking.
Pro Tip: don’t flip the fish too early. It needs to form a nice crust from the blackening seasoning.
Blackened Catfish Variations To Try
- Brush melted butter on your fish fillets. If I’m crunched for time, I skip coating the fish in 1/4 cup melted butter before covering it in spices. But it REALLY makes it taste good!
- There are alternative methods to cook blackened catfish. Using a gas grill is a popular choice. Preheat the grill, clean, and oil the grates. Cook the fillets on the grill for about 3 minutes per side, ensuring they don’t stick.
- If you want a touch of sweetness, a pinch of brown sugar can balance the spices nicely.
- If you prefer a milder flavor, reduce the amount of Cajun seasoning and skip the cayenne pepper.
- Change the protein – Blackened catfish can easily adapt to other proteins. Shrimp, salmon, and tuna are great alternatives.
What To Serve With Blackened Catfish
When I serve blackened catfish, a few side dishes and pairings come to mind that really enhance the flavors:
- White Rice
- Coleslaw
- Tacos – put the blackened catfish INSIDE the tacos and top with shredded cabbage, sour cream and fresh cilantro!
- Creole dirty rice
- Coconut lime rice
- Potato salad
- Roasted veggies
- Corn on the cob
- Asparagus
- Air fryer carrot fries
- Hush puppies (yum!)
Cajun Blackened Catfish Storage Tips
If you want to make the blackened catfish in advance, cook the fillets and let them cool to room temperature. Once cooled, wrap each fillet tightly in aluminum foil or plastic wrap to prevent moisture loss and air exposure.
Store in the refrigerator for up to three days.
For longer storage, place the wrapped fillets in an airtight container or zip-top bag and freeze them for up to three months. To reheat, gently warm the catfish in a preheated oven at 350°F until heated through.
FAQs
Cooking blackened catfish involves some tried and true methods, great side dishes, and simple techniques. Here are answers to some common questions.
Yes, as long as it has been stored correctly and consumed within the suggested time frames. Look for any off smells or textures to ensure it’s still good.
Overcooking is often the cause. Use a spatula to check for doneness. The fish should flake easily but still be moist. Warming it slowly in the oven helps retain moisture.
More Incredible Weeknight Dinner Ideas
- Easy Baked Honey Mustard Chicken Thighs
- Sheet Pan Steak Fajitas
- Easy Crunchy Wonton Taco Cups Recipe
- Chicken And Rice Enchiladas
- Easy Bang Bang Salmon
Pin For Later!
Blackened Catfish
Ingredients
- 2-3 Tablespoons oil
- 1 lb. catfish - cut into filets
- 2 Tablespoons Cajun seasoning
- Salt and pepper, to taste
- 1 teaspoon blackening seasoning – optional but delicious!
- Lemon wedges – for serving
Instructions
- Place the oil in a skillet over medium heat. While skillet heats up, place catfish on a clean surface and pat dry.
- Rub one side of the catfish with half of th e Cajun seasoning, salt, pepper, and optional blackening seasoning (if using). Flip and evenly distribute the remaining seasoning.
- Once the oil is hot, transfer the seasoned catfish to the skillet. Fry on each side for approximately 3 minutes, until golden or lightly charred.
- Serve with lemon wedges for a note of brightness.
Notes
*Note: blackening seasoning is not needed but can be added for more color. It will add a different dimension of flavor, depending on the Cajun seasoning that you are using.
*Tip: I like to use avocado oil because it has a high smoke point.
