Bayou Blackened Catfish

Whip up a taste of Louisiana with this easy blackened catfish recipe! Spicy, flaky, and ready in just 30 minutes. Get my secrets for the perfect Cajun catfish dinner tonight!

June 1, 2025
By Laura Tide.

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Bayou Blackened Catfish: A Taste of Louisiana Heat

Ever dreamt of escaping to the bayou? Well, grab your skillet! This blackened catfish recipe will transport you straight to Louisiana. The bold spices and flaky fish will leave you craving more.

This dish is pure southern comfort. its roots are deep in cajun and creole cuisine. it's medium difficulty. but don't worry! it only takes about 30 minutes from start to finish.

The recipe yields 4 servings, perfect for a family dinner.

Why You'll Love This Blackened Wonder

The best part? fish is good for you. this dish packs a healthy dose of protein and omega-3s. it is perfect for a weekend feast, a casual get-together, or even a fancy catfish dinner .

What makes this recipe special? it's the perfect balance of heat and flavour.

Gathering Your Cajun Arsenal

Okay, let's dive into the ingredients! First, you'll need to create the blackening spice blend.

• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons dried oregano
• 2 teaspoons dried thyme
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon black pepper
• 1 teaspoon salt

These everyday spices give a taste of cajun recipes . You will also require

• 4 catfish fillets
• 2 tablespoons melted butter
• 1 tablespoon olive oil
• Lemon wedges

The Spice is Right!

You can easily use blackened tilapia instead of catfish. i once tried it with cod when catfish wasn’t available. it was still delicious.

In a bowl, combine all the spices. make sure they're well mixed. this spice mix is your flavour powerhouse.

Prepping the Fish

Pat those catfish fillets dry. Honestly, this step is crucial. It helps the spices stick. Brush each fillet with melted butter. Then, coat generously with the spice mix.

Sizzle Time!

Now comes the fun part! heat olive oil in a cast-iron skillet over medium-high heat. let the skillet get seriously hot, nearly smoking.

This is the secret to that authentic blackened crust, think of blacken fish recipe . carefully place the fillets in the skillet.

Cook for 3- 4 minutes per side. the internal temperature should reach 145° f ( 63° c).

Serving Up Southern Charm

Serve immediately with lemon wedges. the zesty lemon cuts through the richness. it really brings out the zesty lemon butter fish fillet flavor! some people also add catfish sides to enhance the experience.

Tips, Tricks, and Cajun Kicks

Don't be shy with the spices! Ventilation is key. Blackening creates smoke, you know? Pat the fish dry! The goal is to add grill catfish fillets and crispier crust.

There you have it! Bayou Blackened Catfish that’s surprisingly easy. Trust me, this recipe is a real winner. The heat, the spice, the flaky fish.

Alright, let’s dive headfirst into making some seriously good blackened catfish recipe ! It’s all about the ingredients, innit?

Bayou Blackened Catfish Recipe Card

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Preparation time:20 Mins

Cooking time:10 Mins

Servings:4 servings

Ingredients:

• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons dried oregano
• 2 teaspoons dried thyme
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1 teaspoon salt
• 4 catfish fillets (6-8 ounces each)
• 2 tablespoons unsalted butter, melted
• 1 tablespoon olive oil
• Lemon wedges, for serving

Instructions:

• In a large bowl, combine all the blackening spice ingredients. Mix well.
• Pat the catfish fillets dry with paper towels. Brush both sides of each fillet with melted butter.
• Generously dredge each catfish fillet in the blackening spice mixture, ensuring an even coating on both sides. Press the spices into the fish.
• Place a cast iron skillet (or heavy-bottomed skillet) over medium-high heat. Add the olive oil. Allow the skillet to get very hot (almost smoking).
• Carefully place the catfish fillets in the hot skillet, being careful not to overcrowd the pan (work in batches if necessary).
• Cook for 3-4 minutes per side, or until the fish is blackened and cooked through. The internal temperature should reach 145°F (63°C). Use tongs to gently flip the fish.
• Remove the catfish from the skillet and serve immediately with lemon wedges.

Ingredients & Equipment

"The kitchen is the heart of the home." - This saying rings especially true when preparing dishes as vibrant as this.

Main Ingredients

Let's gather everything we need for our Bayou Blackened Catfish .

• Blackening Spice:
  • 2 tablespoons paprika (US & Metric both equal)
  • 1 tablespoon garlic powder (US & Metric both equal)
  • 1 tablespoon onion powder (US & Metric both equal)
  • 2 teaspoons dried oregano (US & Metric both equal)
  • 2 teaspoons dried thyme (US & Metric both equal)
  • 1 teaspoon cayenne pepper (adjust to your spice tolerance!) (US & Metric both equal)
  • 1 teaspoon black pepper (US & Metric both equal)
  • 1 teaspoon salt (US & Metric both equal)
• Catfish:
  • 4 catfish fillets ( 6-8 ounces/ 170-225g each). Fresh is best, yeah? Look for firm, moist flesh that doesn't smell too fishy. That means it's good.
  • 2 tablespoons unsalted butter, melted (US & Metric both equal). Go for a good quality butter. You'll taste the difference!
  • 1 tablespoon olive oil (US & Metric both equal). Nothing too fancy, just a good all-rounder.
  • Lemon wedges, for serving. Because a zesty finish is a must!

Honestly, finding good catfish can be tricky. I once bought some that smelled like low tide. Never again!

Seasoning Notes

Spice is life, right? This blackened recipes is all about that Cajun kick.

• Essential: Paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, pepper. This combo is pure magic. It's the soul of blackened catfish .
• Want some extra flavor enhancers ? A pinch of smoked paprika adds depth. A tiny bit of cumin can also work wonders.
• Quick substitution time? If you're missing oregano and thyme, Italian seasoning will do in a pinch.

I learned the hard way – don't skimp on the spice! My first Blackened Fish Recipe was bland. Total disaster.

Equipment Needed

Keep it simple, yeah?

• A large bowl. For mixing those lovely spices.
• A cast iron skillet (highly recommended) or heavy-bottomed skillet. A cast iron gives you that perfect crust. No question.
• Tongs. For flipping the fish. Trust me, forks will just ruin it.
• An instant-read thermometer (optional). It is ideal to reach 145° F ( 63° C) . But you can tell by how it flakes too.

You don't need fancy gadgets for a great Catfish Dinner . I’ve seen people do amazing Blackened Catfish with just a frying pan!

So, there you have it. all the gear to get started on this cajun catfish recipes . next up: the cooking! let's get this blackened catfish recipe started.

You know, there are plenty of catfish sides you can choose, for example, a simple coleslaw balances the richness perfectly.

What about catfish on the grill recipes ? or maybe broiled catfish recipes ? this simple recipe is the perfect starting point for all catfish recipes !

Alright, let’s get crack-a-lackin’ and whip up a killer blackened catfish recipe ! this will be so good, it'll make you wanna slap yo' mama.

..with a high five, of course! (gotta keep it light and friendly, right?) get ready for some bayou magic! seriously, i've made this a million times, and it's always a winner.

Tonight, we are going to make bayou blackened catfish: a taste of louisiana heat .

This isn't just any blacken fish recipe ; it's a journey straight to the heart of cajun country! it’s got that bold spice, that kiss of heat, and perfectly flaky fish.

It's traditionally cooked in a cast-iron skillet, creating a stunningly dark, flavorful crust that seals in all the juices. i promise you, it is southern comfort food!

Get Your Ducks in a Row

Essential Mise en Place

Honestly, the key to this is having everything ready. grab your 2 tablespoons paprika , 1 tablespoon garlic powder , 1 tablespoon onion powder , 2 teaspoons dried oregano , 2 teaspoons dried thyme , 1 teaspoon cayenne pepper , 1 teaspoon black pepper , and 1 teaspoon salt .

Don't forget the 4 catfish fillets , 2 tablespoons melted butter , and 1 tablespoon olive oil . got lemons? you'll need those wedges!

Time-Saving Tips

Mix all those spices together beforehand. like, way beforehand. this will save you a ton of time when things get hot in the kitchen! also, make sure your fillets are patted dry.

Trust me on this.

Safety First, Kids!

Hot oil and cast iron are no joke. Use oven mitts, and be careful not to splash yourself. I've got a scar or two to prove it can happen.

Let's Get Blackened!

1. Spice It Up: In a large bowl, combine all the blackening spice ingredients. Mix it real good.
2. Butter 'Em Up: Pat those catfish fillets dry with paper towels. Brush both sides with that melted butter.
3. Coat 'Em Good: Generously dredge each catfish fillet in the blackening spice mixture. Press it in, baby!
4. Heat It Up: Place your cast iron skillet (or heavy-bottomed skillet) over medium-high heat. Add the olive oil. Get it very hot – almost smoking. This is crucial!
5. Blacken Time: Carefully place the catfish fillets in the hot skillet. Don't overcrowd!
6. Cook It Right: Cook for 3- 4 minutes per side, until blackened and cooked through. Internal temp should hit 145° F ( 63° C) .
7. Serve it Up: Remove the catfish from the skillet and serve immediately with lemon wedges. Bam!

Pro Tips from Your Pal

Spice It Like You Mean It

Don't be stingy with the spices! it's what makes this blackened catfish sing! and seriously, that screaming hot pan? key.

I almost set off my smoke alarm once, but it was so worth it.

Watch Out!

Overcrowding is a no-no. it'll steam the fish instead of blackening it. avoid using the oven for oven blackened catfish .

Dry fish makes for soggy spice coating. also, open a window. blackening creates smoke. seriously, ventilate! consider a blackened tilapia instead if catfish is not available.

Do Ahead?

You can mix the spices days in advance. seriously. it makes life easier. also, consider what catfish sides you want to serve.

Coleslaw is a great option. if you are having trouble finding catfish consider other blackened fish recipes . also, consider pairing it with a zesty lemon butter fish fillet .

Okay, lets dive deeper into this blackened catfish recipe ! we've already laid the foundations. now, it's time to talk about the finer points.

Think of these as essential extras. these are things that will elevate your cooking! and don't worry. it’s all easier than it sounds.

Recipe Notes

Let's chat about nailing this blackened catfish recipe . There are a few tricks. They can make all the difference. Honestly, these tips are gold. Don't skip them!

Serving Suggestions: Plating and Presentation

Okay, so you've made this beautiful blackened catfish . Now, let's make it look amazing!

Think about vibrant colours. a dollop of brightly coloured coleslaw? maybe some zesty lemon butter fish fillet drizzled on top? use a simple white plate.

It'll make that dark blackened fish recipe really pop. garnish with a lemon wedge. it is classic. a sprig of parsley adds freshness too.

Complementary Sides and Beverages

You know, catfish sides are almost as important as the fish itself! creamy grits are awesome. so is some good old dirty rice.

Cajun recipes often call for these. they work beautifully. for drinks? iced tea is classic. so is a crisp, cold beer.

A dry white wine pairs well too.

Storage Tips: Keeping It Fresh

So, you've got leftovers. No worries! Proper storage is key.

Refrigeration Guidelines

Keep your cooked blackened catfish in an airtight container. It'll be good in the fridge for up to 3 days. Honestly, though, it’s best enjoyed fresh.

Freezing Options (if applicable)

Freezing cooked fish can be tricky. It’s best to eat it fresh. But if you must, wrap each fillet tightly. Use freezer-safe wrap. It'll last up to a month.

Reheating Instructions

The best way to reheat? gently warm in a skillet. do it with a little butter. or, pop it in a low oven (around 275° f/ 135° c).

This helps retain moisture. avoid the microwave. it makes it rubbery.

Variations: Spice It Up (Or Tone It Down)

This blackened catfish is pretty darn good. But, it's fun to experiment!

Dietary Adaptations

Want a lighter version? Try baking it. Use Oven Blackened Catfish . This will reduce the amount of oil used. For gluten-free? Just make sure your spices are gluten-free.

Seasonal Ingredient Swaps

In the summer, add fresh corn salsa on top. It is delicious. In the winter, serve it with roasted root vegetables.

Nutrition Basics: Goodness in Every Bite

Okay, let's keep this simple. This blackened catfish recipe has protein. It also has some healthy fats.

Simplified Nutrition Information

Remember, it's about 350 calories a serving. It's a rough estimate. It will depend on the size of the fillet. It also depends on what sides you choose.

Key Health Benefits

Fish is good for you! It supports heart health. It boosts your brain. Just remember to enjoy it as part of a balanced diet.

So, there you have it! everything you need for a perfect blackened catfish recipe . get in the kitchen! have some fun! don't be afraid to experiment.

Now you can enjoy a delicious catfish dinner ! i promise, you've got this!