Name: Pan Fried Blackened Catfish
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 lbs. catfish fillets ((about 4-6 fillets)); 2 tbsp. unsalted butter; 2 tbsp. Blackened seasoning**; 1 tsp. Sea salt ((more to taste if desired))

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This spicy, buttery pan fried Cajun Blackened Catfish takes just 15 MINUTES to make! Melt-in-your mouth tender and coated with a flavorful array of herbs and spices, this fish should definitely be on your weekly menu!

plate of cajun blackened catfish topped with creamy sauce

I know what you're thinking, "who could possibly love catfish?" Well guys, that person is me. Because catfish is delicious. I feel like it is far more forgiving than other fish, and always comes out perfectly tender and juicy.

And the flavor of the fish is so mild, so it is perfect for an intensely flavored dish like this Cajun Blackened Catfish.

Plus it takes 15 minutes. Yes, 15 minutes to spicy, melt-in-your-mouth buttery perfection.

bowl of rice and chicken etouffee with a spoon

lousiana seafood gumbo with okra, seafood and sausage in roux in a bowl with rice

If you love Cajun flavors, don't forget to check out this Chicken Etouffee or this Louisiana Seafood Gumbo.

This Cajun seafood boil can be really fun too!

Is Blackened Catfish Spicy?

Blackened catfish typically is spicy due to the cayenne pepper, however, different seasoning blends can have differing spice levels.

Why This Recipe Works

The mild flavor of the catfish goes perfectly with the intense flavor of the blackened spices.

The use of butter to fry the catfish results in a rich, buttery flavor that is incredible.

It's a recipe you can have on the table in less than 20 minutes.

The Ingredients

Catfish is easy to find. It should be available in just about every grocery store out there, either fresh or frozen. Obviously, the fresher fish you buy, the better your dish will be, which is what I recommend shooting for. And it's cheap. While usually not my concern while cooking (it is in every aspect of my life), I enjoy enjoy having a cheap, delicious meal that's not Taco Bell.

The blackened seasoning is also key in this dish (duh....the recipe is blackened cajun catfish.....).

What is Blackened Seasoning?

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).

I fry the catfish in butter because, well, butter is awesome. However, be aware that butter does not have a very high smoke point. Meaning you may get some smoking. Just use the fan while cooking and you should be fine.

Step By Step Instructions

Coat the catfish fillets in the blackened seasoning and sprinkle with salt.

plate of raw catfish seasoned with blackened seasoning

Heat the butter in a cast iron skillet over medium high heat. Add the catfish fillets and cook for 5 minutes on each side.

seasoned catfish being fried in a cast iron skillet

***If the pan starts to smoke, turn on the fan. Remove from heat and serve with this amazingly delicious Red Gravy.

Cook's Tips

You want to use enough blackened seasoning to coat all sides of the fish.

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.

The catfish is great on it's own, but even better with served with New Orleans Red Gravy.

What Do You Serve With Blackened Cajun Catfish?

Serve with Cajun Dirty Rice and this Creole "Red" Gravy. Obliviously both are optional. Serve it with whatever makes you happy.

blackened cajun catfish on a plate with creamy tomato gravy on top

Tools Used

- Cast iron skillet
- Spatula

More Cajun Seafood Recipes

Cajun Crawfish Egg Rolls
Fried Alligator Bites
Crawfish Pie
Shrimp and Sausage Quiche
New Orleans BBQ Shrimp

blackened catfish topped with creamy tomato and onion sauce

Rate the recipe and leave a comment to let me know how it turned out!

Pan Fried Blackened Catfish

This spicy, buttery pan fried Blackened Cajun Catfish is melt-in-your mouth tender and coated with a flavorful array of herbs and spices.

4.94 from 48 votes

Print Rate

Course: Main Course

Cuisine: American, Cajun/Creole

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: servings

Calories: 160kcal

Author: Danielle Wolter

Ingredients

▢ 1 lbs. catfish fillets (about 4-6 fillets)
▢ 2 tbsp. unsalted butter
▢ 2 tbsp. Blackened seasoning**
▢ 1 tsp. Sea salt (more to taste if desired)

Instructions

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.

Expert Tips:

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.

Nutrition

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[nutrifox id="29612"]

Pan Fried Cajun Blackened Catfish

Is Blackened Catfish Spicy?

Why This Recipe Works