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Blackened Catfish Recipe

Try this Blackened Catfish Recipe for a quick, healthy, and flavor-packed weeknight dinner. Different from Fried Catfish, this Catfish is coated with butter and Cajun spices, then pan-seared until charred and flaky. You won’t believe how easy it is to make this restaurant-quality dish at home.

Blackened catfish filets on a white plate with a fork ready to enjoy

The first time I had blackened catfish was in New Orleans. When I attempted to make it at home, I couldn’t believe how easy the recipe was to make!

What is Blackening?

Blackening is a Cajun and Creole technique in cooking that involves smothering a protein with cajun spices and butter until it creates more of a charred crust creating a wonderfully savory and smoked flavor.

Typical protein choices for blackening include pretty much all fish especially catfish and salmon, shrimp, and chicken, but you can use almost anything you desire!

Catfish filets, lemon, oil, spices and butter before cooking

Ingredients

  • Cajun seasoning: Use store-bought or homemade Cajun seasoning. You can also try Creole seasoning or my favorite blackened seasoning blend.
  • Olive oil, butter: I tend to use a mix of both olive oil and butter to prevent the butter from burning.
  • Catfish fillets: Farmed catfish is mostly what you will find in the grocery store. If your grocery store doesn’t have it, you can replace with trout, snapper, perch, flounder, walleye, or bass.
  • Lemon: I love the lemon here because the acidity really balances all of the fiery flavors in this dish.

How to Blacken Fish

Step 1: Dry the catfish

Make sure you thoroughly pat the catfish with a paper towel first. If they are wet, they won’t crisp up properly.

Fish being brushed with oil and butter

Step 2: Brush the catfish

Add the olive oil and melted butter together, then brush over the catfish. Make sure to coat them well!

Catfish seasoned with cajun spices on a white plate

Step 3: Add the spices

If you’re making your own Cajun, Creole, or blackened seasoning, combine it now. Dredge the catfish with the spice mixture, then allow it to sit for 3-5 minutes.

Catfish cooking in skillet

Step 4: Blacken the catfish

Preheat a cast-iron skillet with an extra tablespoon of olive oil. Once the skillet is very hot (and I mean hot), add the seasoned fillets. As soon as they start to sear, turn the heat to low-medium.

Step 5: Add the finishing touches

After approximately 3-4 minutes, carefully flip the catfish and cook on the other side until they are opaque and perfectly flaky. Serve your blackened catfish with additional lemon wedges and a squeeze on top.

What to Serve It With

These are some awesome side dishes to serve along with this:

Blackened catfish in a skillet

Leftovers

Got leftovers? You can definitely store in the refrigerator in an airtight container for up to 2-3 days.

If you would like to freeze, just understand that the texture will slightly change once thawed after cooking but just make sure to cool completely then freeze in a freezer-safe container or bag for up to a month.

Reheating

If you froze leftovers, let it thaw in the fridge overnight.

Once thawed, heat it on the stovetop over medium-low until the catfish is just hot enough. If you overheat, you could dry it out.

Blackened catfish in a skillet
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4.50 from 2 votes

Blackened Catfish

Try Blackened Catfish for a quick, healthy, and flavor-packed weeknight dinner. Catfish is coated with butter and Cajun spices, then pan-seared until charred and flaky.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 339kcal
Author Jocelyn Delk Adams

Ingredients

  • Cajun creole seasoning to taste
  • 1/4 cup extra virgin olive oil
  • 2 tbsp butter salted, melted
  • 4 catfish filets
  • 1 lemon

Instructions

  • Dry the catfish filets with a paper towel. Mix olive oil and melted butter, brush onto filets, and coat with Cajun seasoning. Let sit for 3-5 minutes.
  • Preheat a skillet with olive oil. Add the filets and, once searing, reduce to medium heat. Cook for 3-4 minutes, flip, and cook until opaque and flaky.
  • Serve with lemon wedges.

Notes

Leftovers

Got leftovers? You can definitely store in the refrigerator in an airtight container for up to 2-3 days.
If you would like to freeze, just understand that the texture will slightly change once thawed after cooking but just make sure to cool completely then freeze in a freezer-safe container or bag for up to a month.

Reheating

If you froze leftovers, let it thaw in the fridge overnight.
Once thawed, heat it on the stovetop over medium-low until the catfish is just hot enough. If you overheat, you could dry it out.

Nutrition

Calories: 339kcal
Recipe Rating