Cajun Blackened Catfish

Name: Cajun Blackened Catfish
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: American
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 lemon wedges

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.

22 minMediumServes 4360 cal/serving

AmericanDinnerStovetopPescatarianHigh ProteinHigh FiberLow CarbHalal-friendlyGluten-FreeDairy-FreeNut-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-Free

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 lemon wedges

Instructions

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.
2

Pat 4 (6 oz) catfish fillets thoroughly dry with paper towels. Coat all sides generously with the spice blend, pressing so it adheres.
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.
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.
5

Transfer to plates and serve immediately with 4 lemon wedges. A squeeze of lemon brightens the smoky spice crust.

Questions

How long does Cajun 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 Cajun 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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