Cajun Blackened Catfish

Cajun Blackened Catfish

14 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Paul Schultz
Recipe by  Paul Schultz

“This is a recipe that I obtained from a very good Cajun friend who is a native of Lafayette, Louisiana. His family adopted me (friendly) many years ago and we have swapped Cajun and Creole recipes through the years.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. In a shallow bowl, mix together the black pepper, garlic powder, onion powder, paprika, parsley, cayenne pepper, kosher salt, oregano, and thyme until thoroughly combined. Press the catfish fillets into the spice mixture to thoroughly coat.
  2. Arrange a portable heat source outdoors, such as a butane burner or side burner of a gas grill. Melt butter in a glass or metal bowl. Light the burner, and place a large cast-iron skillet onto the burner over high heat. Pour about 1/4 cup of melted butter into the skillet; set remaining 1/2 cup of butter aside.
  3. When the butter in the skillet is smoking hot, lay the catfish fillets into the skillet. Cook until the spices are burned onto the fillets and the catfish is opaque and flaky inside, about 3 minutes per side. Don't breathe smoke from burning spices. To serve, pour remaining 1/2 cup of butter over the catfish.

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Reviews (14)

Rate This Recipe
MrSatoV
19

MrSatoV

Jozzie, glad you liked it, but if you grilled it, you didn't get the real deal. The butter would have melted off too much. This should actually be done in a cast iron skillet, and ingredients should be fresh, not dry/powdered. That said, it is a pretty good recipe for what is a classic south Louisiana dish. I followed this to a T and it IS pretty good. I'm from New Orleans originally (living L.A. now) and need to build up my home food repetoir! Thanks for this Paul!

Jozzie S.
18

Jozzie S.

Really really good. I didnt have a skillet to use so I just grilled it and it tastes amazing

Spunky Buddy
17

Spunky Buddy

As the submitter recommends, I always use a cast iron skillet (on the charcoal grill) to blacken fish - it can't be beat. This is a tried and true, classic and dependable preparation for blackened fish. I did use grouper, however, as I don't care for catfish. The blackening seasoning is what really stood out for me - it's a nice, balanced blend, although as a personal preference I backed off on the cayenne somewhat.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 466 cal
  • 23%
  • Fat
  • 43.2 g
  • 67%
  • Carbs
  • 2.2 g
  • < 1%
  • Protein
  • 18.2 g
  • 36%
  • Cholesterol
  • 144 mg
  • 48%
  • Sodium
  • 546 mg
  • 22%

Based on a 2,000 calorie diet

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