Cast-Iron Skillet Blackened Catfish Recipe
This Cast-Iron Skillet Blackened Catfish recipe features tender catfish fillets seasoned with bold Creole Cajun spices and cooked to perfection in a cast-iron skillet. The blackening process creates a flavorful, crispy crust while keeping the fish moist and flaky inside. Perfect for a quick and satisfying Southern-inspired meal, served with lemon wedges to add a bright finish.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Southern, Cajun
Ingredients
Scale
Catfish and Seasoning
- 2 lbs catfish fillets, about 4 pieces
- 1 tablespoon olive oil
- 2 tablespoons Creole Cajun Seasoning (homemade or store-bought)
Cooking
- 4 tablespoons unsalted butter
- Lemon wedges, for squeezing over blackened catfish fillets and serving
Instructions
- Bring Catfish to Room Temperature: Let the catfish fillets sit on the counter for 20 minutes to come to room temperature. This step ensures the fish cooks evenly and facilitates the blackening process.
- Season the Catfish: Pat the fillets dry with a paper towel. Place them on a small baking sheet or platter, drizzle olive oil over both sides, and use your hands to coat evenly. Generously season with Creole Cajun seasoning, massaging the spices onto all surfaces of the fillets. Set aside for at least 15 minutes to let the flavors penetrate.
- Heat the Skillet and Add Butter: Preheat a large cast-iron skillet over medium-high heat. Add the unsalted butter and swirl the skillet once it melts and begins to barely sizzle, coating the bottom evenly.
- Blacken the Catfish: Working in batches, carefully place two catfish fillets skin-side down into the skillet. Allow them to sear undisturbed for 3-5 minutes until a deep, flavorful crust forms. Flip the fillets using a fish spatula or slotted utensil and cook for another 1-2 minutes until the fish is firm, tender, and flakes easily with a fork.
- Serve: Transfer the cooked catfish to a clean plate or serving platter. Repeat the process with remaining fillets. Serve immediately with lemon wedges for squeezing and your favorite side dishes for a complete Southern-inspired meal.
Notes
- Letting the catfish come to room temperature ensures even cooking and better blackening.
- Patting the fish dry before seasoning helps the spices adhere better and achieve a crispy crust.
- Use a cast-iron skillet for optimal heat retention and even searing.
- Do not move the fish once placed in the pan to allow a crust to form properly.
- Serve with Cajun Dirty Rice or Crawfish Cream Sauce for an indulgent Southern feast.
Keywords: Blackened catfish, Cajun catfish, cast iron skillet fish, Southern seafood, Cajun seasoning, blackened fish recipe
