Blackened Catfish 🐟
Catfish is a perfect partner for the bold flavors of this spice blend, but any thin, white-flesh fillet such as trout, snapper or perch are worthy substitutions in a pinch. Don’t skip the lemon; it adds brightness and acidity to balance the fiery fish and buttery sauce.
Ingredients:
4 catfish fillets (about 6 ounces each)
2 tablespoons paprika
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon dried thyme
1 teaspoon cayenne pepper (adjust to taste)
1 teaspoon ground black pepper
1 teaspoon salt
2 tablespoons vegetable oil (or more as needed for cooking)
Lemon wedges, for serving
Fresh parsley, chopped, for garnish (optional)
Directions:
Prepare the Spice Mixture:
In a small bowl, combine paprika, onion powder, garlic powder, oregano, thyme, cayenne pepper, black pepper, and salt. Mix well.
Season the Catfish:
Pat the catfish fillets dry with paper towels.
Rub the spice mixture generously over both sides of each fillet.
Heat the Pan:
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add 2 tablespoons of vegetable oil and allow it to heat until shimmering.
Cook the Catfish:
Carefully place the seasoned fillets in the hot skillet. Cook for about 3-4 minutes per side, or until the catfish is blackened and cooked through. The internal temperature should reach 145°F (63°C).
Serve:
Remove the catfish from the skillet and let it rest for a few minutes.
Serve with lemon wedges and garnish with chopped parsley if desired.
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 4
Calories: Approximately 250 kcal per serving
