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Delicious blackened catfish cooked with spicy seasoning and served with sides.

Blackened Catfish

A delicious and flavorful dish featuring crispy, smoky catfish fillets, seasoned and cooked to perfection, served with lemon and fresh parsley.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 fillets catfish fillets
  • 2 tbsp olive oil
  • 2 tbsp butter melted
Seasoning Mix
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2-1 tsp cayenne pepper (to taste)
  • 1 tsp black pepper
  • 1 tsp salt
For Serving
  • 1 wedge Lemon (for serving)
  • 1 garnish Fresh parsley (optional)

Method
 

Preparation
  1. Pat catfish dry and brush lightly with oil or melted butter.
  2. Mix all seasoning ingredients and coat both sides of the fish generously.
Cooking
  1. Heat a cast-iron skillet over medium-high heat until very hot.
  2. Add butter, then place fish in the pan.
  3. Cook for 3–5 minutes without moving to form a dark crust.
  4. Flip and cook another 3–5 minutes until the fish is flaky and cooked through.
  5. Remove from heat, squeeze fresh lemon juice over the top, and garnish with parsley.

Notes

Ensure your skillet is very hot before adding the fish for the best crust. Don’t overcrowd the pan; cook the fish in batches if necessary. Adjust the cayenne pepper according to your spice preference. To store leftover blackened catfish, let it cool completely. Place the fish in an airtight container and store it in the refrigerator for up to 2 days. You can reheat it in the oven or on the stovetop until warmed through. For a twist, try using other types of fish, like salmon or trout.