Cajun Blackened Catfish Recipe

Pat dry and season

Remove catfish fillets from the refrigerator and pat them very dry with paper towels. This helps the spice adhere and encourages a good sear. Lightly sprinkle 1 tsp kosher salt evenly over both sides of the fillets and rub it in gently.

Make the blackening spice

In a small bowl, combine paprika, cayenne, onion powder, garlic powder, dried oregano, dried thyme, ground black pepper, ground white pepper, and brown sugar. Mix thoroughly until uniform. Taste a pinch (optional) to confirm heat level and adjust cayenne if you prefer milder or hotter.

Coat fillets

Liberally press the Cajun blackening spice onto both sides of each catfish fillet so they are evenly coated. Shake off any excess but ensure a good layer remains. Let the coated fillets rest on a plate for 10 minutes at room temperature so the flavors meld and surface dries slightly for better searing.

Preheat pan

Place a large heavy skillet (cast iron preferred) over medium-high to high heat and let it become very hot — about 3–5 minutes. The pan should be smoking slightly when ready. Good ventilation is recommended because blackening generates smoke.

Add fats

Add 1 tablespoon olive oil and 2 tablespoons unsalted butter to the hot pan. Swirl to coat and melt the butter; when the butter stops foaming and begins to brown slightly, the pan is ready.

Sear fillets

Working in a single layer (cook in two batches if necessary), carefully place fillets presentation-side down into the hot pan. Press gently for 10–15 seconds to ensure even contact. Cook without moving for 2–3 minutes, until a deep, dark crust forms along the bottom edge.

Flip and finish

Flip the fillets using a spatula and spoon 1 tablespoon melted butter over the tops. Cook the second side for 1.5–3 minutes more, depending on thickness, until the fish flakes easily and reaches an internal temperature of 145°F (63°C) and the flesh is opaque and firm but still moist.

Rest

Transfer cooked fillets to a warm plate and let rest for 2 minutes. Squeeze half of the lemon over the fillets while resting for brightness.

Plate the blackened catfish over cooked rice or grits if using. Sprinkle chopped fresh parsley over the fillets and arrange lemon wedges on the side. Serve immediately so the crust remains crisp.

If made in batches, keep cooked fillets warm on a baking sheet in a 200°F (95°C) oven for up to 10–15 minutes while finishing the remaining fillets to serve all hot.