Cajun Style Blackened Catfish Recipe

Name: Cajun Style Blackened Catfish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb boneless catfish fillet; 1 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon paprika; 1 teaspoon parsley flakes; 1 teaspoon ground red pepper; 1 teaspoon salt; 1/2 teaspoon oregano; 1/2 teaspoon thyme; butter or oil (for cooking)

Servings: persons

1 lb boneless catfish fillet
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon parsley flakes
1 teaspoon ground red pepper
1 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon thyme
butter or oil (for cooking)

1
NOTES: You MUST use butter or oil; margarine will not work.
2
A large cast-iron skillet works best for this, but any large non-stick skillet will work.
3
This recipe will work with nearly any type of boneless fish fillets, but catfish seems to be one of the tastiest.
4
This recipe produces a LOT of smoke, so make sure you have a good vent above your stove, or open some doors and/or windows.
5
Mix all dry ingredients together.
6
Coat fillets evenly with mixture.
7
Heat small amount of butter or oil in skillet until hot.
8
Place fillets in skillet.
9
Cook 3-5 minutes on each side.
10
Change butter or oil if it gets too black.

kcal

Calories

Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb boneless catfish fillet, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and more.

Yes, Cajun Style Blackened Catfish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cajun Style Blackened Catfish

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