Blackened Catfish Recipe

Blackened catfish filets in a red cast iron skillet.

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5 from 7 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

What to do with leftovers

Fridge: Keep leftovers refrigerated for up to 2-3 days. It’s best to store them in an airtight container.

Freezer: Once cooked, you can refreeze catfish safely. Make sure it’s completely cooled, then transfer it to a freezer-safe container or bag. Store it for up to 1 month in the freezer. Just note, the texture will change slightly once thawed.

Reheating

If frozen, let it thaw in the fridge overnight.

Once thawed, heat it on the stovetop over medium-low until the catfish is just hot enough. You need to be careful not to dry out the catfish when rewarming it.

Nutrition