Blackened Catfish
This blackened catfish recipe delivers bold Cajun-inspired flavor with a smoky spice crust and tender, flaky fish. Quick and easy to prepare, it’s perfect for weeknight dinners or entertaining.
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.
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