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You’ve got to try this easy to make Cajun style blackened catfish…it’s super easy and delicious!
Oh catfish. What a delicious, delicious bottom feeder. Catfish is one of my favorite fish to cook. Perfectly fatty, I feel it is almost impossible to overcook catfish. Ok, so it’s probably not impossible, but since I’ve never done it, it must be pretty damn hard to over cook.
If you’ve never cooked with blackened seasoning, you have been missing out! It is an amazing flavor packed seasoning consisting of paprika, cayenne pepper, garlic, onion, thyme and salt (among others). While I typically recommend making your own seasoning, I must admit that I buy Louisiana Fish Fry Products Cajun Blackened Seasoning 2.5 oz.
WARNING – this seasoning could set off your smoke alarm, so make sure you’ve got that fan on! Or, just cook on the grill in your cast iron skillet. I’ve got some stories about smoke alarms!
Related Recipe: Blackened Cajun Shrimp Salad
I fry the catfish in butter. Butter is awesome. Another one of those ingredients that just seems to make food taste amazing!
However, be aware that butter does not have a very high smoke point. Meaning you may get some smoking. If you want to avoid that, feel free to replace the butter with a high smoke point cooking oil such as peanut oil, coconut oil, vegetable or canola oil. It just won’t be quite as good because, well, butter.
Now that we know this easy to make Cajun style blackened catfish is smoking (literally and figuratively), we should get started.
Related Recipe: Creamy Cajun Pasta with Andouille Sausage
Coat the catfish fillets in the blackened seasoning and sprinkle with salt. I use about 1 full teaspoon of salt over all the catfish (both sides). Add more or less as your taste dictates. As you guys know, I
like LOVE salt.
Heat the butter in cast iron skillet over medium high heat. Add the catfish fillets and cook for 5 minutes on each side. REMEMBER: USE THE FAN! Remove from heat and serve.
Related Recipe: Jambalaya Risotto
Did you make this recipe? Rate it and leave me a comment below to let me know how it turned out!
This spicy, buttery pan fried Blackened Cajun Catfish is melt-in-your mouth tender and coated with a flavorful array of herbs and spices.
- Coat the catfish fillets in the blackened seasoning and sprinkle with salt.
Heat butter in cast iron skillet over medium high heat. The pan may be smoking slightly - that's ok.
- Add the catfish fillets and cook for 5 minutes on each side. Remove from heat and serve. Add additional salt to taste if desired.
- You want to use enough blackened seasoning to coat all sides of the fish. This is typically between 2-3 tbsp. for me.
- Mix the salt with the blackened seasoning to make application easier.
- The blackened seasoning tends to smoke when cooking, so it is best to turn on a fan and/or open a window to prevent the smoke alarm from going off.
- The catfish can be substituted with other types of fish if desired. However, I recommend using something mild in flavor like halibut or cod.
- The seasoning may cause the fish to look slightly burned after cooking, but that's what gives it it's name. HOWEVER, if the pan starts to smoke too much while cooking, add an additional 1-2 tbsp. of butter and reduce the heat just slightly.