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Square overhead shot of blackened catfish fillets on a white serving platter with fresh parsley and lemon wedges.
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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.
Course Dinner
Cuisine American, Southern
Keyword blackened catfish, blackened catfish recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4 people
Calories 272kcal
Author Blair Lonergan

Ingredients

  • 4 catfish fillets (about 5-6 ounces each)
  • 1 teaspoon smoked paprika
  • 1 teaspoon sweet paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼-½ teaspoon cayenne pepper, to taste
  • 4 tablespoons salted butter, divided
  • 1 tablespoon vegetable oil

Optional for serving:

  • Lemon wedges
  • Chopped fresh parsley

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.
    Homemade blackened seasoning in a bowl.
  • 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.
    Brushing catfish fillets with melted butter.
  • Sprinkle the seasoning evenly over both sides of the fillets, pressing or rubbing gently so it adheres.
    Rubbing blackened seasoning on catfish fillets.
  • 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.
    Cooking blackened catfish fillets in a cast iron pan.
  • 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.
    Flipping blackened catfish fillets in a cast iron sklilet.
  • Serve: Transfer to a serving platter and serve with lemon wedges and fresh parsley.
    Horizontal overhead shot of blackened catfish fillets on a white serving platter with fresh parsley and lemon wedges.

Notes

  • Adjust the heat: Start with ¼ teaspoon cayenne (or less) for mild or use the full ½ teaspoon for more kick.
  • Pat it dry: Dry fillets brown better and hold the seasoning.
  • Get the pan hot: A very hot skillet is what forms the dark crust, so preheat well.
  • Don't move the fish: Let it sear undisturbed for the full 3 to 4 minutes before flipping.
  • Doneness: Pull the catfish right at 145°F so it stays tender.
  • Expect smoke: Blackening smokes, so ventilate the kitchen or use an outdoor burner.
  • Store-bought shortcut: A good Cajun or blackening blend can stand in for the homemade seasoning.
  • Fish swaps: Tilapia or cod work well; adjust the cook time for thickness.

Nutrition

Serving: 1filet | Calories: 272kcal | Carbohydrates: 1g | Protein: 24g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 112mg | Sodium: 443mg | Potassium: 549mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 975IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg