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

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.

Questions

Can I make Blackened Catfish dairy-free?

Yes. The dairy in this entry 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.

How long does Blackened Catfish keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat gently on the stovetop.

Can I halve or double Blackened Catfish?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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