Name: Southern Classic Daiquiri Factorys CAJUN BLACKENED CATFISH Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 4 count catfish fillets (skinless, about 6–8 oz each); 3 tbs cajun seasoning (store-bought or homemade); 1 tbs paprika (smoked or sweet); 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried oregano; 1 tsp dried thyme; 1 tsp ground black pepper; 1 tsp cayenne pepper; 1 tsp kosher salt; 2 tbs unsalted butter; 2 tbs neutral oil with high smoke point (canola, vegetable, or grapeseed); 1 count fresh lemon (for wedges and juice); 2 tbs fresh parsley, chopped; 1 tsp hot sauce (optional); 4 servings white rice or dirty rice; 4 servings steamed or sautéed greens (collards, spinach)

Method

Catfish & Seasoning

Prepare fillets

Pat catfish fillets dry with paper towels. Removing surface moisture helps the seasoning adhere and encourages a proper blackened crust.

Make the blackening blend

In a small bowl combine cajun seasoning, paprika, garlic powder, onion powder, dried oregano, dried thyme, black pepper, cayenne pepper, and kosher salt. Stir thoroughly to make a uniform spice mixture.

Season fillets

Brush or rub a very light coating of oil over both sides of each fillet (this helps spices stick). Generously coat both sides of each fillet with the spice blend, pressing the mix onto the fish so it forms an even layer.

Oil & Butter for Cooking

Preheat pan

Place a large heavy skillet or cast-iron pan over medium-high heat and let it get very hot for about 3–5 minutes. Proper blackening requires a hot pan (but not smoking unbearably).

Add fat

Add the neutral oil to the pan and swirl to coat. Immediately add the butter; allow it to melt and foam but not burn. Tilt the pan so the hot fat coats the surface evenly.

Blacken the fillets

Carefully place the seasoned fillets in the hot pan, presentation side down first (skinless side up). Cook without moving for 2–3 minutes until a dark crust forms and the fish releases easily. Flip and cook the second side 2–3 minutes more, or until the fish reaches an internal temperature of 145°F (63°C) and flakes with a fork. If the pan becomes too smokey, lower the heat slightly but maintain a strong sizzle.

Finishing & Serving

Rest and finish

Transfer the cooked fillets to a warm plate and let rest 2 minutes. Squeeze fresh lemon juice over the fillets and spoon any pan fat over top for extra flavor. Sprinkle chopped parsley and a few drops of hot sauce if desired.

Serve

Serve immediately with lemon wedges alongside rice or greens as preferred.

Optional sides / garnish (suggested)

Prepare suggested sides while fish is being seasoned and pan is preheating: cook rice according to package directions or prepare dirty rice; sauté or steam greens with a little garlic and oil until wilted. Plate catfish atop rice or beside greens and garnish with parsley and lemon.

Cajun Blackened Catfish Recipe