Wo-catfish Atchafalaya-blackened Recipe

Trim & Marinate

Pat the catfish fillets dry with paper towels. In a shallow dish, whisk together the buttermilk, hot sauce, kosher salt, and black pepper. Submerge the fillets in the buttermilk mixture, cover, and refrigerate for 30–45 minutes to tenderize and flavor the fish.

While fish is marinating, combine all Atchafalaya blackening spice ingredients in a small bowl: paprika, cayenne, onion powder, garlic powder, dried thyme, dried oregano, white pepper, black pepper, celery salt, and brown sugar. Mix thoroughly and taste a small pinch to adjust heat or salt if desired.

Preheat & Prepare

Remove the marinated fillets from the refrigerator and let stand 10 minutes. Pat each fillet lightly to remove excess buttermilk (leave a thin coating). Sprinkle a generous, even layer of the Atchafalaya blackening spice on both sides of each fillet, pressing gently so the spice adheres.

Heat Pan

Place a heavy cast-iron skillet or stainless steel pan over medium-high heat. Add the vegetable oil and 1 tablespoon of the butter. Heat until shimmering and just beginning to smoke lightly (about 2–3 minutes).

Blacken the Fillets

Carefully lay the spiced fillets in the hot skillet. Cook without moving for 2–3 minutes until a dark, crisp crust forms. Flip and add the remaining 1 tablespoon butter to the pan, spooning melted butter over the top as the second side cooks another 2–3 minutes. Cooking times will vary with fillet thickness; the internal temperature should reach 145°F (63°C) and the flesh should flake easily.

If fillets are thick, lower heat to medium after initial sear and cover loosely for 1–2 minutes to ensure cooked through without burning the crust.

Finish & Serve

Transfer the blackened catfish to a warm plate. Squeeze lemon wedges over the fillets and garnish with chopped parsley if using. Serve immediately with rice, sautéed peppers & onions, and remoulade or tartar sauce on the side.

If serving with sautéed peppers & onions: heat 1 tsp oil in a skillet over medium heat, add 1 cup sliced bell peppers and 1/2 cup sliced onion, season with salt and pepper, and sauté until tender (6–8 minutes). Keep warm until serving.

If serving with rice: portion cooked white or dirty rice into shallow bowls and place the blackened catfish on top; spoon pan juices over rice to add flavor.

Provide remoulade or tartar sauce at the table for dipping, or drizzle a little over the fish for extra richness.