Cajun Blackened Catfish

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

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)

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

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

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

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.

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Cajun Blackened Catfish