Blackened Catfish Filet Platter Recipe
Signature blackened catfish filet served over a bed of rice
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Ingredients
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Catfish & Seasoning
Rice
Garnish & Optional Sauce
Method
Catfish & Seasoning
- 1
Make the blackening seasoning
In a small bowl combine paprika, onion powder, garlic powder, dried oregano, dried thyme, cayenne pepper, black pepper, salt, and brown sugar (if using). Mix well until uniform.
- 2
Pat and season the filets
Rinse (optional) and pat the catfish filets dry with paper towels. Evenly coat both sides of each filet with about 1 tablespoon of the blackening seasoning mixture (reserve any excess). Press the spice mix gently into the fish to adhere.
- 3
- 4
Blacken the filets
Carefully place filets in the hot skillet, presentation side down first if you prefer. Cook undisturbed for 3-4 minutes until a dark crust forms. Flip and add remaining 2 tablespoons butter to the pan, spooning melted butter over the fish for 1.5-3 minutes more, or until the fish is cooked through (internal temperature around 145°F / 63°C) and flakes easily with a fork. Cooking time will depend on filet thickness (thicker filets up to 5 minutes per side).
- 5
Rest
Transfer cooked filets to a warm plate and tent loosely with foil for 2-3 minutes to rest while you finish rice and plating.
Rice
- 6
Rinse the rice
Place the long-grain rice in a fine-mesh sieve and rinse under cold water until the water runs mostly clear to remove excess starch. Drain well.
- 7
Cook rice
In a medium saucepan combine rinsed rice, 3.5 cups water, 3/4 tsp salt, and 1 tablespoon butter. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer gently for 15-18 minutes until water is absorbed and rice is tender.
- 8
Fluff and keep warm
Remove from heat and let stand, covered, for 5 minutes. Fluff rice with a fork and keep covered and warm until plating.
Garnish & Optional Sauce
- 9
- 10
Plate and garnish
Divide the warm rice among 4 plates, making a bed in the center. Place one blackened catfish filet on top of each rice bed. Spoon any pan juices over the filets. Garnish with chopped fresh parsley and a lemon wedge per plate. Serve the optional sauce on the side.