Spice-crusted catfish fillets seared until blackened and crispy on the outside, tender and flaky inside. This Louisiana-inspired dish brings bold Cajun flavors to your dinner table with authentic technique.
Recipe Details
Ingredients
- 4 fillets (180g each) catfish fillets
- 45ml Cajun seasoning blend
- 60g unsalted butter, melted
- 2 whole lemons, cut into wedges
- 30ml vegetable oil (high smoke point)
Instructions
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Pat 4 fillets (180g each) catfish fillets completely dry with paper towels. This is crucial for proper blackening. Let them sit at room temperature for 10 minutes.
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Brush both sides of each fillet generously with 60g unsalted butter, ensuring complete coverage. This helps the spices adhere and creates the signature crust.
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Sprinkle 45ml Cajun seasoning blend evenly over both sides of the fish, pressing gently to help it stick. Use all the seasoning for maximum flavor.
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Heat 30ml vegetable oil (high smoke point) in a large cast-iron skillet over high heat until smoking. The pan must be very hot for proper blackening.
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Carefully place catfish in the hot skillet and cook for 3-4 minutes per side without moving, until a dark crust forms and fish flakes easily.
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Transfer to plates immediately and serve with 2 whole lemons wedges. The fish should be blackened but not burned.
Tips
Blackening Technique: The key is extremely high heat and not moving the fish once placed. The spices will create a dark, flavorful crust.
Ventilation: This cooking method creates smoke, so ensure good ventilation. Open windows and turn on exhaust fans.
Cast Iron Essential: Use a well-seasoned cast-iron skillet for best results. The heavy metal retains heat needed for proper blackening.
Fish Alternatives: Red snapper, tilapia, or mahi-mahi work well if catfish isn't available. Adjust cooking time based on thickness.
Cajun Seasoning: Store-bought works fine, or make your own with paprika, garlic powder, onion powder, oregano, thyme, and cayenne.
Serving Suggestions: Serve with dirty rice, coleslaw, and cornbread for an authentic Southern meal. Cold beer is the perfect accompaniment.