Ingredients for Blackened Catfish
- 2 tablespoons paprika
- 1 tablespoon salt
- Lemon Pepper
- 1 tablespoon garlic powder
- Ground Pepper
- Dried Basil
- 1 tablespoon onion powder
- Thyme
- Catfish fillets (amount depending on servings)
- Unsalted Butter
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How to Make Blackened Catfish
- Heat a large cast iron skillet or heavy aluminum skillet over high heat for 10 minutes. (Ensure the skillet is very hot before adding the catfish.)
- In a small bowl, whisk together the following spices: 2 tablespoons paprika, 1 tablespoon cayenne pepper, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon dried oregano, 1 tablespoon black pepper, 1 tablespoon salt, and 1 teaspoon dried thyme.
- Melt 1/2 cup (1 stick) of butter in a separate small bowl. Dip each catfish fillet into the melted butter to coat, then generously press the spice mixture onto both sides of each fillet, using approximately 1 teaspoon of the spice mixture per fillet.
- Place the coated catfish fillets on a sheet of waxed paper to prevent sticking.
- Carefully place 3-4 catfish fillets at a time in the hot skillet, ensuring not to overcrowd the pan. (Cooking in batches ensures even browning and cooking.)
- Drizzle each fillet with 1 teaspoon of melted butter.
- Cook over high heat for approximately 2 minutes per side, or until the fish is cooked through and flakes easily with a fork. (Adjust cooking time depending on the thickness of your fillets.)
- Serve the blackened catfish immediately. Garnish with fresh parsley or green onions, if desired.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
1g
Fat
107g
Carbs
0g
