Blackened Catfish Recipe

Make the blackening rub

In a small bowl combine paprika, garlic powder, onion powder, dried thyme, cayenne, black pepper and kosher salt. Mix thoroughly until uniform.

Prepare the fillets

Pat catfish fillets dry with paper towels. Brush both sides lightly with the 2 tablespoons olive oil to help the rub adhere.

Apply rub

Generously coat both sides of each fillet with the blackening rub, pressing it into the flesh. Let sit at room temperature for 10 minutes while you finish other components.

Cook the fillets (stovetop method)

Heat a heavy skillet (cast-iron recommended) over medium-high heat until very hot, about 3–5 minutes. Add 1 tablespoon butter and let it melt and foam. Add the fillets, cooking 3–4 minutes per side depending on thickness, spooning the melted butter over the top once when flipping. Catfish is done when it flakes easily and registers 145°F (63°C). If the spice crust darkens too quickly, lower heat to medium.

Alternatively: oven finish

After searing 2 minutes per side in the skillet to form a blackened crust, transfer the skillet to a preheated 400°F (200°C) oven and roast 5–7 minutes until cooked through.

Rest

Transfer cooked fillets to a plate and tent loosely with foil for 3 minutes to rest.

While the fillets rest or cook, heat 1 tablespoon butter and 1 tablespoon olive oil in a medium skillet over medium-low heat. Add the thinly sliced onions and sprinkle with 1/2 teaspoon kosher salt. Stir to coat.

Cook slowly, stirring every 3–5 minutes, for 20–30 minutes until onions are deeply golden and jammy. If you want to speed caramelization slightly, add the optional 1 teaspoon brown sugar after 10 minutes. Adjust heat as needed so onions brown slowly and do not burn.

Season with 1/4 teaspoon black pepper, taste and adjust salt. Remove from heat and keep warm.

In a small bowl combine 1/2 cup mayonnaise, 1 tablespoon lemon juice, 1 teaspoon Dijon, 1/2 teaspoon hot sauce, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon minced garlic, 1/2 teaspoon smoked paprika, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Whisk until smooth and chill in the refrigerator until ready to serve. Taste and adjust acidity or heat to preference.

Plate one catfish fillet per serving. Spoon 2–3 tablespoons warm caramelized onions over each fillet.

Add a generous dollop (about 1–2 tablespoons) of house mayo alongside or lightly brushed on the plate next to the fish.

Garnish with chopped parsley and serve with lemon wedges for squeezing over the fish.