Blackened Catfish
A classic Creole and Cajun dish, blackened catfish is prepared with a homemade spice blend and cooked in a hot cast iron skillet for a signature flavor.
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Instructions
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Combine paprika, salt, granulated garlic, onion powder, black pepper, white pepper, cayenne pepper, dried oregano, dried basil, and dried thyme for the blackening spice mixture.
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Season catfish fillets on both sides with kosher salt and let rest for 20 minutes.
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Drizzle fillets with olive oil, then coat each evenly with 1/4 cup of the blackening spice mixture, pressing it on.
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Heat a large cast-iron skillet over medium-high heat until very hot, then add and swirl butter.
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Place fillets in the hot skillet and cook for 2 minutes per side, flipping once, until the fish flakes easily.
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Garnish with fresh parsley and serve with lemon wedges.