Blackened Fish Recipe

Made with Cajun Seasoning, fresh fish and a sticky, sweet honey glaze, this Blackened Fish recipe makes for the perfect Creole-inpsired dinner. You can use anything from Tilapia to catfish, and it will taste incredible! 

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The Heart and Soul of this Blackened Fish Recipe

I couldn’t tell you when I had my first plate of blackened catfish but I know it wasn’t at my Big Mama’s house.  Usually Sunday afternoons spent at my Big Mama’s meant family lunches where the table was piled high with all my favorites. We ate buttered rolls, cheesy grits, smothered greens and catfish. The catfish was served fried or baked: each version more delicious than the last.  When I went to New Orleans, I experienced blackened fish, and I haven’t looked back.  The flavor is just out of this world!!

Though they might not happen as often, my family still puts together large lunches on Sundays. To fill the time in-between, I make weeknight catfish dinners. I wash my hands and work the fish just like I watched my Big Mama do it.

Today, I’m sharing one of my all-time favorite fish recipes: Honey Blackened Fish. It’s moist, sweet, salty and just about everything else you could want in a hunk of good fish.

Cuisine Inspiration: Southern Comfort A Southern classic gets a sweet twist!

Primary Cooking Method: Skillet Searing Get that perfect crust with high heat in a skillet.

Dietary Info: Pescatarian, Gluten-Free It’s all-friendly: seafood devotees and gluten-free foodies.

Key Flavor: Sweet Meets Heat A fiery spice blend harmonized by soothing sweetness.

Skill Level: Intermediate Ready to level up your kitchen game? Dive in!

Sweet Highlights:

1. Harmony in Flavor: Honey’s sweetness perfectly tempers the spices.
2. Healthy and Tasty: Packed with protein, good fats, and honey’s goodness.
3. Fast and Flavorful: Big on taste, low on prep time.
4. Serve It Your Way: Perfect with sides or in a taco!
5. Surefire Hit: Spicy and sweet, everyone’s favorite combo!

What Does Catfish Taste Like?

I’m aware that many of my readers did not grow up in the South, nor were they raised in a Southern household (I won’t fault y’all for it). So, the idea of eating catfish can seem foreign and maybe even a little scary. I’m here to answer a few questions and ease your worries.

Catfish are a diverse group of ray-finned fishes; they can live in brackish water, saltwater and freshwater. One serving of catfish provides an adults’ entire day’s worth of vitamin B12. Catfish has a unique taste. It’s sweet, mild and moist with a firm flesh that has less flake than other whitefish.

Many people will say they don’t enjoy the “muddier” taste of catfish which, is understandable. But, the flavor of a catfish is heavily dependent on where it comes from. Your choice of catfish variety can help to eliminate that “muddy” quality or intensify it. Whatever floats your boat!

How to Buy Catfish

Next to knowing what catfish tastes like, it’s important that you know how to buy it. When buying your fish, keep in mind that farmed is better than wild.

Aquaculture-raised catfish have a much more consistent taste and none of that unwanted muddiness. Ask your fishmonger where they source their catfish; if they don’t know the answer you shouldn’t be buying it. Try a local fish market; it might be a bit pricier but the quality is much better.

Ingredients

For the Blackened Seasoning:

• Paprika: This ain’t just for color, it’s the smoky soul of the party!
• Garlic Powder: Because what’s a seasoning without this flavorful kick?
• Thyme & Oregano: Herbs that bring the earthy groove to your taste buds.
• Salt: The flavor enhancer we can’t live without.
• Celery Seed: A little unexpected, a lot delightful.
• Cayenne Pepper: Heat things up a bit, will you?

For the Honey Glaze:

• Honey: Smooth, sweet rhythms in every drizzle.
• Brown Sugar: Adds that molasses depth, baby!
• Fresh Lemon Juice: Zesty! Brightens up the whole ensemble.
• Minced Garlic: Because a touch of savory complexity is pure gold.

For the Fish:

• Fish Fillets (catfish or tilapia): Your main act, ready to soak up all those glorious flavors.
• Melted Butter: Richness that makes everything better.
• Cajun Seasoning: Bringing the bayou heat to the show!

How to Blacken Fish

Blackening fish is a cooking technique commonly used in Cajun cooking. The process is quick, easy and makes for some of the most delicious fish you’ve ever had. All you need is a cast-iron skillet, melted butter and plenty of seasoning.

Follow these 3 easy steps for the perfect blackened fish:

Get that Cast Iron HOT

The calling card of a perfectly blackened fish is a crisp, slightly darkened skin. Not burnt, just a darker amber brown. To get that color, heat your cast iron to a medium-high heat. Your pan should be just under its smoking point.

There will be an audibly loud sizzle when the fish hits the pan. Trust me, it’ll be music to the ears.

Dredge in Butter & Seasoning

I’ve found that butter is the best way to keep fish moist and help the seasoning to stick. We want every bit of delicious spice to adhere.

Blackened Seasoning is a smoky, spicy and herbaceous blend of spices meant to go with just about anything. Don’t be afraid to heavily coat the catfish. More flavor never hurt anyone.  You can even use cajun seasoning to blacken fish perfectly.

Cook & Watch Carefully

Cook each of the catfish for 2-3 minutes; don’t walk away, keep an eye out! If the flesh/skin is browning too quickly, lower the heat. If you’re not getting a dark color, bump up the heat and drizzle a bit more butter on each side.

Variations

As previously mentioned, catfish have an underlying sweetness. By blackening the fish you create a balance between sweet and savory. The well-seasoned exterior is spicy and smoky while the interior is moist and sweet.

The added honey glaze is the perfect last touch! It’s sticky, acidic and fruity.

TIP: Make a bit of extra glaze; if your fish is accidentally too spicy a little more glaze will calm down the heat.

How to Serve 

I love making this blackened fish as a simple weeknight dinner or even as a quick lunch. Dress up the plate with your favorite greens, roasted potatoes or create your own Southern inspired catfish taco! Get creative, this recipe goes with just about everything.

If you’re still stumped, here are a few of some Grandbaby Cakes’ best sides:

• Cheese Grits
• Southern Black Eyed Peas
• Dirty Rice
• Honey Glazed Carrots
• Brown Butter Honey Cornbread

How to Store and Reheat

Storing your blackened fish is a breeze, ensuring you keep those flavors locked in for a delicious encore! Simply let the cooked fillets cool completely, then transfer them to an airtight container. They’ll keep their groove in the fridge for up to 3 days or you can freeze ’em for up to 2 months, ready to reheat.

To reheat your blackened fish while maintaining its mouth-watering texture, place it on a baking sheet and warm it in a preheated oven at 275°F until it’s heated through, usually about 10-15 minutes.

Favorite Fish Recipes

I’m on quite the fish kick these days! I just can’t seem to get enough. Here are a few of my current favorites, give ‘em a try!

• Spicy Oven Fried Catfish
• Baked Fish Sticks
• Fish Fry
• Blackened Salmon
• Maple Glazed Salmon
• Honey Bourbon Grilled Catfish
• Lemon Panko Crusted Fish