Blackened Cajun Catfish Recipe

Prep fish

Pat catfish filets dry with paper towels and trim any ragged edges. Season both sides lightly with a pinch of salt and pepper to start.

Make blackening spice

In a small bowl combine paprika, smoked paprika, sea salt, coarse black pepper, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, and white pepper. Mix thoroughly.

Coat fish

Sprinkle the blackening spice liberally and evenly over both sides of each catfish filet, pressing gently so the spice adheres. Let sit 5–10 minutes to absorb.

Heat pan

Heat a large cast-iron or heavy-bottom skillet over medium-high heat until very hot, about 3–4 minutes. Add the neutral oil and 2 tablespoons of the butter; swirl to coat and let the butter melt and begin to foam but not burn.

Blacken filets

Add filets to the skillet presentation-side down (do not overcrowd; cook in batches if needed). Cook 3–4 minutes without moving, until a dark crust forms. Flip carefully and add remaining 2 tablespoons butter spooned over the top; cook another 2–3 minutes until fish registers 135–140°F (57–60°C) and flakes easily. Remove to a warm plate and tent with foil to rest while you finish the sauce.

Sauté aromatics

In a medium skillet over medium heat, add olive oil and 2 tablespoons butter. When butter melts, add minced shallot and the white parts of the green onions and sauté 2–3 minutes until softened but not browned. Add minced garlic and diced red bell pepper; cook 1–2 minutes until fragrant and pepper begins to soften.

Build sauce

Stir in Creole or Dijon mustard, Worcestershire sauce, hot sauce, and lemon juice. Cook 30 seconds. Pour in the heavy cream and bring to a gentle simmer, stirring to combine. Let the sauce reduce slightly for 1–2 minutes until slightly thickened.

Finish sauce

Remove from heat and stir in chopped parsley and sliced green parts of green onions. Taste and adjust seasoning with salt and black pepper. Keep warm.

Plate

Place a blackened catfish filet on each plate, spoon 2–3 tablespoons of the warm NOLA sauce over the top of each filet (or serve on the side). Garnish with a lemon wedge and extra parsley if desired. Serve with choice of two sides (suggested: steamed white rice and sautéed green beans).

Prepare chosen sides according to standard methods: steam rice until tender (about 18 minutes for white rice), make garlic mashed potatoes (boil potatoes until tender, mash with butter, milk, garlic, salt and pepper), sauté green beans in olive oil with a pinch of salt until crisp-tender (5–7 minutes), or heat corn maque choux until warmed through. Plate two sides alongside the catfish.