Cajun Blackened Catfish Recipe

Aug 18, 2011 4:28 pm

A spicy Southern recipe for Cajun catfish filets

blackened catfish recipe
Photo: Mark Shaw
Serve your Cajun catfish with a little slaw and some Texas caviar and you've got one impressive dinner.

Now when we say blackened, we don't actually mean black. That would mean your catfish is charred, and not necessarily in a good way. Rather, when hot fat meets dry spices, they burn slightly, or "blacken," giving you a great, crisp sear and releasing all the oils from the spices right into the fish. Best of all, this technique is so easy you won't even need a "burner" filet.

Servings: 2


2 catfish filets (about 1 pound)
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, to garnish
  1. Mix together spices and herbs in a shallow dish.
  2. Rinse catfish filets under cold water, then pat dry with paper towels.
  3. Place each filet in the seasoning dish and use your fingers to coat thoroughly with the spice mixture.
  4. Heat the olive oil in a large, heavy skillet (cast-iron works best) over medium-high heat.
  5. Open a window, because you may get a little smoke. This means the blackening process is working.
  6. Fry the filets on each side for 3-4 minutes, then remove from pan and serve immediately with your favorite Southern sides and lemon wedges or rounds.
Level of Difficulty: 
Prep Time: 
5 minutes
Cooking Time: 
3 minutes
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