Crispy Blackened Catfish
A quick and easy recipe featuring fresh catfish fillets coated in a bold blackening spice blend and pan-seared to crispy perfection. Perfect for weeknight dinners or special occasions.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Southern American
Ingredients
Scale
- 4 medium catfish fillets (about 6 oz each), skin removed, fresh or thawed
- 2 tablespoons smoked paprika
- 1 teaspoon cayenne pepper (adjust to heat preference)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- ¼ cup all-purpose flour (30 g) (use almond flour for gluten-free option)
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
Instructions
- Pat the catfish fillets dry with paper towels to remove excess moisture (about 2 minutes).
- In a mixing bowl, combine smoked paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper. Stir to blend evenly (2 minutes).
- Place ¼ cup of all-purpose flour on a plate. Lightly dredge each fillet in the flour on both sides, shaking off excess (3 minutes).
- Press the spice mix firmly onto both sides of each fillet to coat evenly (3-5 minutes).
- Heat a cast iron skillet over medium-high heat. Add olive oil and butter. Let butter melt and foam without burning (3-4 minutes).
- Place fillets in the hot skillet spaced apart. Cook for 3-4 minutes on the first side without moving to form a crust. Flip gently and cook the other side for another 3-4 minutes until golden blackened and flaky (7-8 minutes total).
- Transfer cooked fillets to a plate and let rest for 2 minutes before serving.
Notes
Use wild-caught catfish for firmer texture and better flavor. For dairy-free, substitute butter with coconut oil or plant-based spread. Avoid overcrowding the pan to maintain crispiness. If spices start to burn, reduce heat slightly. Leftovers can be reheated in a 350°F oven for 8-10 minutes to restore crispiness.
Nutrition
- Serving Size: One 6 oz (170 g) cat
- Calories: 280
- Sodium: 600
- Fat: 15
- Saturated Fat: 7
- Carbohydrates: 3
- Fiber: 1
- Protein: 28
Keywords: blackened catfish, crispy catfish, pan-seared fish, quick fish recipe, bold spices, Southern cooking, easy dinner