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

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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.

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Questions

What internal temperature should Cajun Blackened Catfish reach?

For Cajun Blackened Catfish, the target internal temperature is 145 F (about 65 C), given in step 4. A probe thermometer removes the guesswork.

Why pat it dry first in Cajun Blackened Catfish?

Step 2 reads: "Pat 4 (6 oz) catfish fillets thoroughly 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 Cajun 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 Cajun Blackened Catfish uses 4 (6 oz) catfish fillets, patted dry.

Is Cajun Blackened Catfish spicy?

Moderately. The heat in Cajun Blackened Catfish comes from 1/2 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.

Is Cajun Blackened Catfish keto-friendly?

A serving of Cajun Blackened Catfish carries 9 g of carbohydrate, 7 g of it fiber. Against a strict 20 g keto day that is 45 percent of the budget; against a moderate 100 g low-carb day it is 9 percent.

How do I store and reheat Cajun Blackened Catfish?

Refrigerate what is left of Cajun Blackened Catfish within two hours and eat it within two days (seafood turns fast). Reheat gently on the stovetop. The avocado browns within hours; add it fresh to each portion.

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