Cajun Blackened Catfish

DifficultyBeginner

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.

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Yields4 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
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

Cajun Blackened Catfish
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