Cajun Blackened Catfish
Farm-raised catfish fillets coated in a bold Cajun spice blend and seared in a screaming-hot cast-iron skillet until the crust is blackened and crackling while the fish stays moist inside. A Louisiana classic ready in under 30 minutes.
Ingredients
- 4 (6 oz) catfish fillets, patted dry
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- 1 tsp salt
- 2 tbsp high-smoke-point oil (such as vegetable or avocado oil)
- 4 wedges lemon wedges
Instructions
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1
In a small bowl, combine 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried thyme, 1/2 tsp dried oregano, 1/2 tsp cayenne pepper, 1/2 tsp black pepper, and 1 tsp salt to make the spice blend.
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2
Pat 4 (6 oz) catfish fillets thoroughly dry with paper towels. Coat all sides generously with the spice blend, pressing so it adheres.
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3
Heat a cast-iron skillet over high heat for 4-5 minutes until it begins to smoke. Add 2 tbsp high-smoke-point oil (such as vegetable or avocado oil) and swirl to coat.
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4
Carefully lay the fillets in the hot skillet. Cook without moving them for 3-4 minutes until the underside forms a dark, charred crust. Flip carefully and cook 3-4 minutes more until the fish reaches an internal temperature of 145 F (63 C) and flakes easily.
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5
Transfer to plates and serve immediately with 4 wedges lemon wedges. A squeeze of lemon brightens the smoky spice crust.