Blackened Catfish

Name: Blackened Catfish
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 2 lbs catfish fillets (6-8 oz each), patted dry; 2 tbsp paprika; 1 tsp cayenne pepper; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp dried thyme; 1/2 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper; 4 tbsp butter; 1 lemon slices (for serving), sliced; 4 cups collard greens or mustard greens (for serving); 3 cups cooked rice (for serving)

Crispy-crusted catfish fillets seared in a smoking cast-iron skillet with bold Cajun spices. The dark crust seals in a moist, tender interior. Serve with rice and greens for an authentic Cajun dinner.

22 minMediumServes 4320 cal/serving

CajunDinnerStovetopStandardPaleoWhole30Gluten-Free

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Ingredients

2 lbs catfish fillets (6-8 oz each), patted dry
2 tbsp paprika
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried thyme
1/2 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
4 tbsp butter
1 lemon slices (for serving), sliced
4 cups collard greens or mustard greens (for serving)
3 cups cooked rice (for serving)

Instructions

1

Combine 2 tbsp paprika, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried thyme, 1/2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper in a shallow bowl to create the blackening spice blend.
2

Pat 2 lbs patted dry catfish fillets (6-8 oz each) dry with paper towels.
3

Coat both sides generously with the spice blend.
4

Heat a cast-iron skillet over high heat until extremely hot, about 3 minutes. The skillet should be smoking.
5

Add 4 tbsp butter and quickly place the coated catfish fillets (6-8 oz each) in the skillet.
6

Sear without moving for 3-4 minutes until a dark, charred crust forms on the bottom.
7

Flip catfish fillets (6-8 oz each) carefully and sear the other side for 3 minutes until cooked through and the internal temperature reaches 145°F.
8

Transfer to a plate lined with paper towels.
9

Serve over 3 cups cooked rice (for serving) with 4 cups collard greens or mustard greens (for serving) on the side and 1 sliced lemon slices (for serving) for squeezing.

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Questions

What internal temperature should Blackened Catfish reach?

For Blackened Catfish, the target internal temperature is 145 F (about 65 C), given in step 7. A probe thermometer removes the guesswork.

Why pat it dry first in Blackened Catfish?

Step 2 reads: "Pat 2 lbs patted dry catfish fillets (6-8 oz each) dry with paper towels." Surface water has to boil off before anything can brown. Drying at step 2 means the food sears in the first minute instead of steaming.

Can I use a different white fish instead of the catfish in Blackened Catfish?

Yes. Any firm white fish of similar thickness works: cod, haddock, pollock and halibut are interchangeable here. Timing follows thickness, not species. As written, the entry for Blackened Catfish uses 2 lbs catfish fillets (6-8 oz each), patted dry.

Is Blackened Catfish spicy?

Moderately. The heat in Blackened Catfish comes from 1 tsp cayenne pepper. For a milder plate, halve the cayenne; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Blackened Catfish dairy-free?

Yes. The dairy in Blackened Catfish is 4 tbsp butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Does Blackened Catfish contain fish?

Yes: 2 lbs catfish fillets (6-8 oz each), patted dry. The full allergen list for this entry is dairy and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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