CategoryFish, Main Courses, Rice
Cajun Blackened Catfish is a spicy, smoky, and flavorful Southern dish where fresh catfish fillets are generously coated in bold Cajun seasoning, then seared in a hot skillet until a crispy blackened crust forms. This dish is perfect when served with fluffy Cajun rice and sautéed greens, making it a healthy, protein-packed meal with a deep, rich flavor.
For the Blackened Catfish
4 catfish fillets (or substitute tilapia or trout)
2 tbsp Cajun seasoning (see homemade blend below)
1 tsp paprika
½ tsp salt
½ tsp black pepper
½ tsp onion powder
½ tsp garlic powder
½ tsp dried oregano
½ tsp cayenne pepper (adjust to taste)
1 tsp brown sugar (optional, for a slight caramelization)
2 tbsp unsalted butter (for searing)
1 tbsp vegetable oil
For the Cajun Rice (Optional Side)
1 cup long-grain white rice
2 cups chicken broth (or water)
½ tsp salt
1 tsp Cajun seasoning
½ tsp smoked paprika
2 tbsp diced bell peppers (red and green)
1 tbsp butter or olive oil
For Serving
Fresh lemon wedges
Chopped fresh parsley
Hot sauce (optional, for extra heat)
Prepare the Cajun Seasoning
1
- Mix all the spices together in a small bowl.
- Pat the catfish fillets dry with a paper towel to ensure even seasoning.
- Rub the spice mix generously over both sides of the fillets, pressing it in to create a flavorful crust.
Cook the Cajun Rice (Optional)
2
- Sauté the Bell Peppers:
- Heat 1 tablespoon butter or olive oil in a saucepan over medium heat.
- Add diced bell peppers and cook for 2 minutes until softened.
- Cook the Rice:
- Add rice, chicken broth, salt, Cajun seasoning, and smoked paprika.
- Bring to a boil, then reduce heat to low.
- Cover and let simmer for 15 minutes until rice is tender.
- Remove from heat and let sit 5 minutes before fluffing with a fork.
Blacken the Catfish
3
- Preheat a Cast-Iron Skillet:
- Heat a large cast-iron skillet over medium-high heat for 2 minutes.
- Add 1 tablespoon vegetable oil and 2 tablespoons butter.
- Sear the Fish:
- Place the seasoned catfish fillets in the pan.
- Cook for 3-4 minutes per side, without moving, until a dark, blackened crust forms.
- Check for Doneness:
- The fish should be crispy outside and flaky inside.
- Internal temperature should reach 145°F (63°C).
Serve and Garnish
4
- Plate the Catfish:
- Serve the blackened catfish fillets over a bed of Cajun rice.
- Garnish and Enhance:
- Add fresh lemon wedges and sprinkle with chopped parsley.
- Serve with hot sauce on the side for extra spice.
Pro Tips
5
- For Extra Flavor: Let the catfish sit with the seasoning for 15 minutes before cooking.
- For a Healthier Option: Bake at 400°F (200°C) for 12-15 minutes instead of frying.
- To Prevent Overcrowding: Cook in batches to ensure even blackening.
Ingredients
For the Blackened Catfish
4 catfish fillets (or substitute tilapia or trout)
2 tbsp Cajun seasoning (see homemade blend below)
1 tsp paprika
½ tsp salt
½ tsp black pepper
½ tsp onion powder
½ tsp garlic powder
½ tsp dried oregano
½ tsp cayenne pepper (adjust to taste)
1 tsp brown sugar (optional, for a slight caramelization)
2 tbsp unsalted butter (for searing)
1 tbsp vegetable oil
For the Cajun Rice (Optional Side)
1 cup long-grain white rice
2 cups chicken broth (or water)
½ tsp salt
1 tsp Cajun seasoning
½ tsp smoked paprika
2 tbsp diced bell peppers (red and green)
1 tbsp butter or olive oil
For Serving
Fresh lemon wedges
Chopped fresh parsley
Hot sauce (optional, for extra heat)
Directions
Prepare the Cajun Seasoning
1
- Mix all the spices together in a small bowl.
- Pat the catfish fillets dry with a paper towel to ensure even seasoning.
- Rub the spice mix generously over both sides of the fillets, pressing it in to create a flavorful crust.
Cook the Cajun Rice (Optional)
2
- Sauté the Bell Peppers:
- Heat 1 tablespoon butter or olive oil in a saucepan over medium heat.
- Add diced bell peppers and cook for 2 minutes until softened.
- Cook the Rice:
- Add rice, chicken broth, salt, Cajun seasoning, and smoked paprika.
- Bring to a boil, then reduce heat to low.
- Cover and let simmer for 15 minutes until rice is tender.
- Remove from heat and let sit 5 minutes before fluffing with a fork.
Blacken the Catfish
3
- Preheat a Cast-Iron Skillet:
- Heat a large cast-iron skillet over medium-high heat for 2 minutes.
- Add 1 tablespoon vegetable oil and 2 tablespoons butter.
- Sear the Fish:
- Place the seasoned catfish fillets in the pan.
- Cook for 3-4 minutes per side, without moving, until a dark, blackened crust forms.
- Check for Doneness:
- The fish should be crispy outside and flaky inside.
- Internal temperature should reach 145°F (63°C).
Serve and Garnish
4
- Plate the Catfish:
- Serve the blackened catfish fillets over a bed of Cajun rice.
- Garnish and Enhance:
- Add fresh lemon wedges and sprinkle with chopped parsley.
- Serve with hot sauce on the side for extra spice.
Pro Tips
5
- For Extra Flavor: Let the catfish sit with the seasoning for 15 minutes before cooking.
- For a Healthier Option: Bake at 400°F (200°C) for 12-15 minutes instead of frying.
- To Prevent Overcrowding: Cook in batches to ensure even blackening.
Notes
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