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Cajun Blackened Catfish

Serves 2

18 min

Cajun Blackened Catfish

Recipe GLPRb4875660c91876

0.0(0)
Cajun
Main Course
18 min
Servings: 2
Stovetop
SNAP eligible

Succulent catfish filets coated in a bold blend of Cajun spices and seared in hot oil until the exterior develops a flavorful dark crust. This quick and impressive dish delivers authentic Louisiana flavor with a crispy, blackened crust and tender, moist fish inside. Serve immediately with fresh lemon for brightness.

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Ingredients

1 pound catfish filets

1 teaspoon paprika

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon cayenne pepper

1/2 teaspoon coarse salt

1/2 teaspoon freshly ground black pepper

2 tablespoons olive oil

Lemon slices or wedges for garnish

Directions

  1. Combine the paprika, dried oregano, dried thyme, cayenne pepper, coarse salt, and freshly ground black pepper in a shallow dish. Mix well until all spices are evenly distributed.

  2. Rinse the catfish filets under cold running water and pat them completely dry with paper towels. Moisture on the surface will prevent proper blackening and crust development.

  3. Working with one filet at a time, press each piece into the spice mixture, coating all sides generously with the Cajun seasoning. Use your fingers to work the spices into the flesh for maximum flavor.

  4. Heat the olive oil in a large, heavy skillet (cast-iron is ideal) over medium-high heat until the oil is very hot and shimmers, about 2-3 minutes.

  5. Ensure adequate ventilation by opening a window or door—the blackening process will produce smoke. This is normal and indicates the Cajun crust is forming properly.

  6. Carefully place the seasoned catfish filets into the hot oil. Sear the first side for 3-4 minutes without moving them, allowing the spices to char and form a dark, flavorful crust. The internal temperature should reach 145°F.

  7. Flip the filets carefully and sear the other side for an additional 3-4 minutes until the crust darkens and the fish flakes easily when tested with a fork.

  8. Transfer the catfish to a serving plate immediately. Garnish with fresh lemon slices or wedges and serve right away while the crust is still crispy.