Blackened Catfish Salad Recipe
Blackened catfish served on a bed of mixed greens with a spicy vinegarette.
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Ingredients
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Catfish
Salad
Spicy Vinaigrette
Method
Catfish
- 1
Prepare the blackening spice
In a small bowl combine paprika, smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, black pepper and kosher salt. Mix thoroughly so the blend is uniform.
- 2
Pat and season fillets
Pat the catfish fillets dry with paper towels. Brush both sides lightly with melted butter (reserve about 1 tablespoon to baste while cooking). Press a generous amount of the blackening spice onto both sides of each fillet, coating evenly and pressing so the spice adheres.
- 3
Heat the pan
Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 3-4 minutes. Add neutral oil and allow it to shimmer but not smoke.
- 4
Cook the fillets
Place the seasoned fillets in the pan (do not overcrowd; cook in batches if needed). Cook 3-4 minutes undisturbed until a dark crust forms and the edges turn opaque. Flip carefully and cook another 2-4 minutes until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C). During the last minute, baste with the remaining melted butter for flavor and sheen.
- 5
Rest
Transfer cooked fillets to a plate, squeeze a little lemon over them, and let rest 3 minutes before slicing into 1-inch strips for the salad.
Spicy Vinaigrette
- 6
In a small jar or bowl whisk together apple cider vinegar, Dijon mustard, honey, hot sauce, smoked paprika, fresh lemon juice and salt until smooth.
- 7
Salad Assembly
- 8
In a large bowl combine the mixed salad greens, halved cherry tomatoes, sliced cucumber, thinly sliced red onion and cilantro (if using).
- 9
Add sliced avocado just before dressing to prevent browning.
- 10
Drizzle about half of the spicy vinaigrette over the salad and toss gently to coat. Add more dressing to taste—reserve some for serving if desired.
- 11
Arrange dressed salad on individual plates or a serving platter. Top each portion with 1 fillet (or an equal portion of the sliced fillets) of blackened catfish.
- 12
Finish with a squeeze of lemon over the fish and a light grind of black pepper. Serve immediately.