Blackened Catfish
Blackened catfish is a staple in Creole and Cajun cuisine. The key is making your own signature blackening seasoning and using a hot cast iron skillet.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- For the Blackening Spice Mixture:
- 4tablespoons paprika
- 1 ½tablespoons salt
- 1tablespoon granulated garlic
- 1tablespoon onion powder
- 1tablespoon black pepper
- ½tablespoon white pepper
- ½tablespoon cayenne pepper
- ½tablespoon dried oregano
- ½tablespoon dried basil
- 1teaspoon dried thyme
- For the Catfish:
- 4(5 ounce) catfish fillets (skinless)
- ¾teaspoon kosher salt
- 1tablespoon olive oil
- 2tablespoons unsalted butter
- For Garnish:
- ¼cup fresh parsley (chopped)
- Lemon wedges
Instructions
Step 1
Gather the ingredients.Step 2
To prepare the blackening spice mixture, in a small bowl stir together the paprika, salt, granulated garlic, onion powder, black pepper, white pepper, cayenne pepper, dried oregano, dried basil, and dried thyme.Step 3
Sprinkle the catfish fillets on both sides with kosher salt and let rest 20 minutes.Step 4
Drizzle the catfish fillets with olive oil.Step 5
Sprinkle each of the fillets evenly with 1/4 cup blackening spice mixture, pressing to adhere.Step 6
Heat a large cast-iron skillet or heavy saucepan over medium-high heat until very hot. Add butter to skillet, and swirl to coat.Step 7
Place fillets in the hot skillet and cook 2 minutes. Flip the fillets and cook for 2 to 3 minutes more. The fish is done when it flakes apart under the gentle pressure from a fork.Step 8
To serve, sprinkle with fresh parsley and serve with lemon wedges. Enjoy!