Blackened Catfish

Blackened catfish filets in a red cast iron skillet.

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5 from 6 votes

This Blackened Catfish is coated with butter and Cajun spices, then pan-seared until charred and flaky.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Cajun/Creole, Southern

Servings: servings

Calories: 339kcal

Author: Jocelyn Delk Adams

Ingredients

Cajun Seasoning to taste make my blend or pick some up at the store
1/4 cup extra virgin olive oil
2 tablespoons salted butter melted
4 fresh catfish filets
1 medium lemon

Instructions

Prep catfish filets by patting it dry first with a paper towel.
Mix together olive oil and melted butter then using a brush, brush on catfish filets then coat with cajun seasoning.
Allow the fish to sit for 3-5 minutes.
Preheat a cast iron or heavy skillet with 1 tablespoon of olive oil.
Once the skillet is very hot, add seasoned filets. As soon as it starts to sear, bring the heat to a low to medium heat.
After approximately 3-4 minutes, carefully flip the catfish over. Cook on the other side until the fish filets are opaque and perfectly flaky.
Serve with additional lemon wedges and squeeze on top.

Notes

Frequently asked questions

How do you know when catfish is fully cooked?

The best way to tell if your catfish is fully cooked is by measuring the internal temperature with a thermometer. Fish is considered done when it reaches 145 degrees F. The other way is by observing a flaky texture and a change in color from translucent to opaque.

Can you blacken fish without a cast-iron skillet?

Yes, it’s possible to blacken fish without a cast-iron skillet. The best method is to use a heavy-bottomed pan, add plenty of oil or butter, and heat it over high.

What does catfish taste like?

Catfish has a mild, slightly sweet flavor with a relatively firm texture. It’s comparable in texture to other white fish varieties like cod or tilapia. Due to where catfish live, some describe the flavor as “earthy” or “muddy.” These flavors can be changed based on whether it’s farmed or wild-caught, the preparation, and the cooking method

Nutrition