blackened catfish topped with creamy tomato and onion sauce
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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.
Course Main Course
Cuisine American, Cajun/Creole
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 160kcal
Author Danielle Wolter

Ingredients

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. 

Notes

  1. You want to use enough blackened seasoning to coat all sides of the fish. This is typically between 2-3 tbsp. for me.
  2. Mix the salt with the blackened seasoning to make application easier.
  3. 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.
  4. The catfish can be substituted with other types of fish if desired. However, I recommend using something mild in flavor like halibut or cod. 
  5. 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

Serving: 1fillet | Calories: 160kcal | Protein: 18g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 81mg | Sodium: 2495mg | Potassium: 405mg | Vitamin A: 4.8% | Vitamin C: 1% | Calcium: 1.6% | Iron: 1.9%