Blackened catfish is a staple of Southern cuisine and a shining example of how simple ingredients, when paired with the right technique, can create bold, unforgettable flavor. Known for its smoky spice crust and tender, flaky texture, this dish combines Cajun-inspired seasoning with high-heat cooking for a restaurant-quality result at home.
Whether you’re preparing a quick weeknight dinner or looking to elevate your seafood repertoire, this easy blackened catfish recipe delivers a perfectly balanced combination of smokiness, spice, and buttery richness. With just a few pantry spices and less than 20 minutes of cooking time, it’s an approachable recipe for cooks of all levels.
What is Blackened Catfish?
The blackening technique was popularized in Louisiana, where chefs used high heat and a flavorful rub to create a darkened, almost charred crust on fish. Unlike deep frying, blackening relies on spices, oil, and butter to achieve its signature color and taste. The result is smoky, slightly spicy, and full of depth without overpowering the natural flavor of the catfish.
Ingredients
For this recipe, you’ll need just a handful of ingredients:
- 2 catfish fillets (about 8 oz. each)
- 2 tablespoons canola oil
- 1 tablespoon unsalted butter
Blackening Rub
- 1 tablespoon smoked paprika
- 1 tablespoon dark brown sugar
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
How to Make Blackened Catfish
1. Prepare the Rub
In a shallow dish, combine the smoked paprika, brown sugar, oregano, garlic powder, cumin, salt, and cayenne. Mix until evenly blended.
2. Season the Fish
Pat the catfish fillets dry with paper towels. Dredge each fillet in the rub, coating thoroughly. Shake off any excess seasoning.
3. Heat the Cooking Surface
Preheat a cast iron skillet or Blackstone griddle over medium-high heat. Add the canola oil and spread evenly. Stir in the butter, allowing it to melt until foamy.
4. Cook the Catfish
Place the seasoned fillets on the hot surface. Cook for about 3 minutes on each side, until the exterior is deeply browned and crisp, and the fish flakes easily with a fork.
5. Serve
Remove from heat and serve immediately.
Serving Suggestions
This versatile dish pairs well with a variety of sides. Some serving ideas include:
- Over steamed white rice or Cajun dirty rice with sautéed vegetables
- Alongside coleslaw and cornbread or hush puppies for a classic Southern meal
- In warm tortillas as blackened catfish tacos with slaw and lime crema
- With a fresh salad for a lighter option
Expert Tips
- Use the right pan: Cast iron is ideal because it retains heat and helps create the perfect crust.
- Mind the heat: Preheating is crucial — the blackening process relies on high heat to sear the spices into the fish.
- Adjust the spice: Increase or decrease cayenne pepper to match your preferred heat level.
- Cook quickly: Catfish cooks fast; avoid overcooking to maintain a moist, flaky texture.
Blackened Catfish
Ingredients
- 2 catfish fillets about 8 oz. each
- 2 tablespoons canola oil
- 1 tablespoon unsalted butter
- Blackening Rub
- 1 tablespoon smoked paprika
- 1 tablespoon dark brown sugar
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
Instructions
- Mix smoked paprika, brown sugar, oregano, garlic powder, cumin, salt, and cayenne in a shallow dish.
- Pat fillets dry and coat evenly in spice rub, shaking off excess.
- Heat a cast iron skillet or griddle over medium-high heat. Add canola oil, then butter, and let it foam.
- Cook catfish about 3 minutes per side, until blackened and flaky.
- Serve immediately with your favorite sides.
