Blackened Catfish Recipe

Prepare fillets

Pat the 4 catfish fillets dry with paper towels. Trim any thin ragged edges so the fillets are even thickness for even cooking.

Make blackening spice

In a small bowl, combine 2 tbs paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp dried oregano, 1/2 tsp cayenne, 1/2 tsp black pepper, 1 tsp kosher salt and 1/2 tsp brown sugar (optional). Mix thoroughly so the spices are uniform.

Season fillets

Generously coat both sides of each fillet with the blackening spice, pressing the mixture onto the surface so it adheres. Let the seasoned fillets rest at room temperature for 10–15 minutes to allow flavors to penetrate and to take the chill off for even cooking.

Preheat skillet

Place a heavy cast-iron skillet (or other heavy skillet) over medium-high heat for 3–5 minutes until very hot. You want it hot enough to create a dark crust without steaming the fish.

Add fat

Add 1 tbs olive oil and 2 tbs unsalted butter to the hot skillet. Swirl until butter is melted and just beginning to brown slightly. The oil raises the smoke point and helps prevent the butter from burning too quickly.

Blacken fillets

Working in a single layer (cook in two batches if necessary), carefully place fillets spice-side down into the hot skillet. Press gently with a spatula to ensure full contact. Cook without moving for 2–3 minutes, until a dark brown-black crust forms and the edges start to become opaque.

Flip and finish

Carefully flip each fillet and cook the other side for 1.5–3 minutes, depending on thickness, until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C). If the skillet becomes too dark or the butter smokes excessively, reduce heat slightly.

Rest

Transfer cooked fillets to a warm plate and loosely tent with foil for 2–3 minutes to rest. This brief rest lets the juices redistribute and the crust set.

Serve

Serve blackened catfish immediately with lemon wedges for squeezing over the top. Sprinkle chopped fresh parsley over the fillets if using. Offer plain steamed rice, grits, or a simple salad alongside.