Name: Cast-Iron Skillet Blackened Catfish Recipe
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Cuisine: Southern
Ingredients: 2 lbs catfish fillets, about 4 pieces; 1 tablespoon olive oil; 2 tablespoons Creole Cajun Seasoning (homemade or store-bought); 4 tablespoons unsalted butter; Lemon wedges, for squeezing over blackened catfish fillets and serving

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Introduction

Blackened catfish cooked in a cast-iron skillet is a flavorful and simple dish that brings bold Cajun spices right to your table. With a crispy, seasoned crust and tender fish inside, this recipe is perfect for a quick weeknight dinner or a gathering with friends.

A white oval plate holds four golden-brown, well-seasoned pieces of fried fish with a slightly crispy texture. The fish pieces are arranged side by side, covering most of the plate, with a light drizzle of creamy sauce underneath, speckled with black seasoning. Around the fish are four bright yellow lemon halves, adding a fresh pop of color. To the right side of the plate lies a black fork resting on a beige and yellow striped cloth. In the top left corner, there is a white bowl with light brown seasoning and a whole yellow lemon on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs catfish fillets, about 4 pieces
1 tablespoon olive oil
2 tablespoons Creole Cajun seasoning (homemade or store-bought)
4 tablespoons unsalted butter
Lemon wedges, for squeezing over blackened catfish fillets and serving

Instructions

Step 1: Let the catfish fillets sit on the counter for 20 minutes to come to room temperature. This helps the fish cook evenly and enhances the blackening process.
Step 2: Pat the catfish dry with paper towels. Place the fillets on a small baking sheet or platter. Drizzle olive oil over them and use your hands to coat both sides evenly. Season generously with Cajun seasoning, pressing the spices into the fish.
Step 3: Heat a large cast-iron skillet over medium-high heat and add the butter. Once melted and sizzling slightly, swirl the skillet to coat the bottom evenly.
Step 4: Working in batches, place two fillets in the pan, skin side down if applicable. Let them sear without moving for 3-5 minutes until a deep crust forms.
Step 5: Carefully flip the fillets and cook for another 1-2 minutes until the fish feels firm and flakes easily with a fork. Transfer fillets to a clean plate or serving platter.
Step 6: Repeat with remaining fillets. Serve immediately with lemon wedges and your favorite sides.

Tips & Variations

Use a well-seasoned cast-iron skillet to enhance the crust and prevent sticking.
For extra heat, add cayenne pepper to the Cajun seasoning mix.
Try serving with Cajun dirty rice or a creamy crawfish sauce for a complete Southern-inspired meal.
Patting the fish dry before seasoning ensures a better sear and crust formation.

Storage

Store leftover blackened catfish in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to maintain crispness, or warm briefly in the oven. Avoid microwaving to keep the crust from becoming soggy.

How to Serve

The image shows a white plate with three main layers. The bottom layer is a bed of cooked rice mixed with small chunks of browned sausage, giving it a mix of brown and reddish-brown tones. On top of the rice is a creamy sauce with diced green and red bell peppers, and small shrimp pieces, creating a textured look with orange, green, and pink colors. The top layer is a large piece of grilled fish with a golden brown, slightly crispy skin, partially flaked to show white tender fish meat inside. A bright yellow lemon wedge sits on the side of the plate. The plate is on a white marbled surface with bits of herbs scattered around, and there is a silver fork resting on the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a non-cast-iron skillet for blackening catfish?

While a cast-iron skillet is ideal for even heat and a good sear, you can use a heavy-bottomed stainless steel or non-stick pan. Just be sure to preheat the pan well and monitor cooking times closely.

What is the best way to make homemade Cajun seasoning?

A simple Cajun seasoning blend includes paprika, garlic powder, onion powder, cayenne pepper, dried oregano, dried thyme, salt, and black pepper. Adjust the cayenne for your preferred heat level and mix all spices thoroughly for a balanced flavor.