Blackened Catfish Recipe

Prepare fillets

Pat the catfish fillets dry with paper towels. Trim any thin edges so the fillets cook evenly. Place fillets on a tray or large plate and set aside.

Make blackening seasoning

In a small bowl combine kosher salt, black pepper, paprika, onion powder, garlic powder, cayenne, dried thyme, dried oregano, and brown sugar (if using). Stir until evenly mixed.

Generously coat both sides of each fillet with the blackening seasoning, pressing the spice mix into the flesh so it adheres. Let sit at room temperature for 10–15 minutes to allow flavors to penetrate and to take the chill off the fish (this helps form a better crust).

Heat the pan

Use a heavy skillet (cast iron preferred) and place it over medium-high to high heat. Add the olive or neutral oil and let it heat until shimmering but not smoking (about 1–2 minutes).

Blacken the fillets

Working in a single layer (cook in batches if necessary), carefully place the seasoned fillets in the hot skillet, seasoned side down. Press gently so full contact is made. Cook without moving for 2–3 minutes, until a dark brown to blackened crust forms. Flip the fillets and add the butter to the pan; spoon the melting butter over the top side as the second side cooks for another 2–3 minutes. Cooking time will vary by thickness; fillets are done when the flesh flakes easily and registers 135–140°F (57–60°C).

If the pan begins to smoke heavily, reduce the heat slightly; you want a strong sear without burning the spice mix. Remove cooked fillets to a warm plate and tent loosely with foil while you cook remaining fillets.

Finish

When all fillets are cooked, squeeze fresh lemon over each fillet and sprinkle with chopped parsley. For extra finish, spoon any browned butter and pan juices over the fish.

Serve

Serve hot over cooked white rice, grits, or a bed of mixed greens/slaw. Offer hot sauce or remoulade at the table. Adjust salt or lemon to taste and enjoy immediately.