Best 18 Blackened Catfish Recipes

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Indulge in the Southern charm of blackened catfish, a culinary delight that tantalizes taste buds with its bold flavors and crispy texture. This iconic dish, originating from the bayous of Louisiana, has captivated food enthusiasts worldwide with its unique cooking technique that seals in the catfish's natural flavors while creating an irresistibly crispy crust. Savor the perfectly seasoned catfish fillets, coated in a flavorful blend of spices and herbs, then seared at high heat to achieve that signature black crust. Served with a zesty sauce and an array of delectable sides, blackened catfish promises an unforgettable dining experience. Explore a collection of carefully curated recipes that guide you through the art of preparing this classic dish, ensuring a successful culinary adventure every time.

Here are our top 18 tried and tested recipes!

AIR FRYER BLACKENED CATFISH FILLETS



Air Fryer Blackened Catfish Fillets image

Air-fried catfish fillets that have a spicy blackened exterior and a tender and flaky interior.

Provided by Soup Loving Nicole

Time 20m

Yield 2

Number Of Ingredients 4

¼ cup unsalted butter, melted
2 tablespoons olive oil
1 ½ tablespoons blackened seasoning
1 pound catfish fillets

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Whisk melted butter, olive oil, and blackened seasoning together in a small bowl until it forms a paste. Brush paste on both sides of the catfish fillets.
  • Place fillets in the basket of the air fryer and cook until fish is browned and flakes easily with a fork, about 15 minutes.

Nutrition Facts : Calories 606.3 calories, Carbohydrate 2.6 g, Cholesterol 174.3 mg, Fat 51 g, Fiber 0.5 g, Protein 33.8 g, SaturatedFat 19.6 g, Sodium 1211.5 mg

BLACKENED CATFISH



Blackened Catfish image

Make and share this Blackened Catfish recipe from Food.com.

Provided by ratherbeswimmin

Categories     Catfish

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons paprika
2 1/2 teaspoons salt
2 teaspoons lemon pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground pepper
1 1/2 teaspoons dried basil
1 teaspoon onion powder
1 teaspoon thyme
6 catfish fillets
1 cup unsalted butter, melted

Steps:

  • Heat a large cast iron skillet (recommended) or heavy aluminum skillet over high heat for 10 minutes.
  • In a small bowl stir together first 8 ingredients.
  • Dip catfish into melted butter and coat both sides of fish with spice mixture, using about 1 T spice mixture for each fillet.
  • Place fish on waxed paper.
  • Place 3 fillets at a time in hot skillet.
  • Drizzle each fillet with 1 T melted butter.
  • Cook over high heat about 2 minutes per side or until fish flakes easily.
  • Serve immediately.

BARLOW'S BLACKENED CATFISH



Barlow's Blackened Catfish image

Cajun catfish served up with just the right touch of spices and flavor. This entree is perfect for a quick, excellent way to taste the unique flavor of catfish mixed with the traditional method of down south cooking, just without all the fat. Serve on top of white rice.

Provided by INDIANABARLOW

Categories     Seafood     Fish     Catfish

Time 50m

Yield 4

Number Of Ingredients 8

2 teaspoons cayenne pepper
2 teaspoons lemon pepper
2 teaspoons garlic powder
2 teaspoons salt
2 teaspoons pepper
1 pound catfish fillets
2 tablespoons butter
1 cup Italian-style salad dressing

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  • In a shallow, medium bowl, mix cayenne pepper, lemon pepper, garlic powder, salt and pepper.
  • Brush both sides of catfish fillets with butter. Rub fillets with the cayenne pepper mixture on both sides.
  • Heat a large heavy skillet over medium-high heat until really hot. Add fillets, and fry approximately 2 minutes on each side, until slightly blackened.
  • Arrange blackened fillets in a single layer in the prepared baking dish, and coat with Italian-style salad dressing. Bake 30 to 35 minutes in the preheated oven, until fish is easily flaked with a fork.

Nutrition Facts : Calories 368 calories, Carbohydrate 8.5 g, Cholesterol 72 mg, Fat 29.8 g, Fiber 0.7 g, Protein 17.4 g, SaturatedFat 7.9 g, Sodium 2478.2 mg, Sugar 5.4 g

BLACKENED CATFISH



Blackened Catfish image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 4h23m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons peanut oil, for frying
4 catfish filets
1 1/2 tablespoons salt
1 tablespoons freshly ground black pepper
1 tablespoons cayenne pepper
1 tablespoons garlic powder
1 tablespoons onion powder
1 tablespoons thyme
Cajun Remoulade, recipe follows
2 tablespoon chopped Gherkin pickles
2 teaspoons capers
1 teaspoon chopped parsley
1/4 teaspoon salt
1/8 teaspoon black pepper
Dash hot sauce
1/8 teaspoon cayenne pepper
1/2 cup mayonnaise

Steps:

  • Preheat a cast iron skillet to medium high with peanut oil.
  • Mix dry ingredients together. Cover both sides of catfish with the seasoning mix and place in skillet.
  • Cook on one side for 4 minutes and turn when cooked halfway through. Cook for another 4 minutes on the other side. Remove from pan and serve with Cajun remoulade.
  • Mix all ingredients together well. Cover and refrigerate until ready to serve.

BLACKENED CATFISH AND SPICY RICE



Blackened Catfish and Spicy Rice image

Quick and easy blackened catfish recipe. I like to serve this over a Cajun flavored spicy white rice. Although the rice is optional, the slightly spicy Cajun flavor of the rice brings out the taste of the catfish.

Provided by Eric Lubow

Categories     Seafood     Fish     Catfish

Time 30m

Yield 4

Number Of Ingredients 16

1 cup white rice
2 cups water
1 teaspoon Cajun seasoning
½ teaspoon hot pepper sauce
1 teaspoon ground thyme
1 teaspoon ground black pepper
1 teaspoon ground cayenne pepper
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
½ teaspoon dried dill weed
¼ teaspoon lemon pepper
2 (8 ounce) fillets catfish
½ cup butter, melted
1 teaspoon lemon juice, or to taste

Steps:

  • Bring the rice, water, Cajun seasoning, and hot pepper sauce to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
  • While rice is cooking, mix thyme, black pepper, cayenne pepper, salt, garlic powder, onion powder, paprika, dill weed, and lemon pepper in a bowl until well blended. Brush catfish fillets with butter and sprinkle with seasoning mixture other both sides.
  • Heat any remaining melted butter in a large skillet over medium-high heat; pan-fry seasoned catfish in butter until fish is easily flaked with a fork, 4 to 5 minutes per side.
  • Serve catfish over a plate of seasoned rice. Pour leftover butter from the skillet over fish and sprinkle with lemon juice.

Nutrition Facts : Calories 539.3 calories, Carbohydrate 40.6 g, Cholesterol 113.6 mg, Fat 32 g, Fiber 1.3 g, Protein 21.2 g, SaturatedFat 16.7 g, Sodium 972.1 mg, Sugar 0.6 g

BLACKENED CATFISH TACOS



Blackened Catfish Tacos image

Provided by Valerie Bertinelli

Categories     main-dish

Time 25m

Yield 4 servings (8 tacos)

Number Of Ingredients 11

Vegetable oil, for oiling the grill grates
8 tortillas, flour or corn (8-inch diameter)
1/4 cup Cajun blackening seasoning
1 pound catfish fillets
1 red onion, sliced into thick rings
2 vine-ripened tomatoes, chopped
1 avocado, diced
1/2 cup sour cream
Lime wedges, for serving
1 cup loosely packed fresh cilantro leaves
Hot sauce, for serving

Steps:

  • Coat a grill rack with oil and preheat the grill on high for 5 minutes.
  • Place the blackening seasoning in a shallow baking dish. Roll the catfish in the seasoning until well coated. Reduce the grill to medium-high, and grill the onions over direct heat until well browned and wilting, turning once, about 10 minutes. Meanwhile, grill the fish over direct heat until cooked through, turning once, about 6 minutes. At the same time, place the tortillas directly on the grill for 1 minute per side. Stack the tortillas and wrap them in foil or a clean towel to keep warm.
  • Arrange the fish on a plate, and flake into bite-size pieces with a fork. Transfer the onions to a separate plate. Place the tomatoes, avocado, sour cream, lime wedges and cilantro in separate bowls. Set out with the warm tortillas and hot sauce, and invite guests to make their own tacos.

BLACKENED CAJUN CATFISH



Blackened Cajun Catfish image

Great served over brown rice with black bean and corn salsa on top.

Provided by Cheryl Howard

Categories     Fish

Number Of Ingredients 9

4 catfish filets
1/3 c butter, melted
2 Tbsp lemon juice
2 Tbsp dried thyme leaves
2 tsp salt
2 tsp black pepper
2 tsp paprika
1 tsp garlic powder
1/2 tsp ground red pepper

Steps:

  • 1. Heat large cast iron skillet over high heat for 10 minutes.
  • 2. Rinse fillets and pat dry. Mix dry seasonings in a freezer bag. Brush both sides of fillets with lemon juice and butter. Sprinkle each side with spice mixture. Place 2 fillets, rounded side down, in hot skillet. Cook over high heat for 2 minutes. Turn fillets and cook 2-3 minutes, or until fish flakes easily when tested ith a fork. Repeat procedure with remaining fillets.
  • 3. Serve over brown rice with bean or fruit salsa.

BLACKENED CATFISH WITH LEMON



Blackened Catfish with Lemon image

I have always been a fan of catfish. We lived in Baton Rouge, LA several years ago and I became a fan of blackened catfish. This is a wonderful recipe that is quick to fix.

Provided by PaulaG

Categories     Catfish

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb catfish fillet
2 tablespoons olive oil
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 teaspoon salt
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon cayenne pepper
2 teaspoons thyme
1 teaspoon paprika
1 teaspoon oregano

Steps:

  • Place the fish fillets in a large bowl and drizzle olive oil over them, let stand for 30 minutes.
  • Combine spices in a 9-inch pie plate.
  • Heat a cast iron skillet upside down over high heat for 5 to 10 minutes or until very hot.
  • Turn on vent fan during cooking to eliminate smoke.
  • Using a hot pad, turn pan right side up.
  • Remove fish fillets from oil and drain.
  • Dip each fillet into seasonings and coat each side evenly.
  • Put fillets in hot skillet and cook 2 to 3 minutes per side, turning only once.

CAJUN BLACKENED CATFISH



Cajun Blackened Catfish image

This is a recipe that I obtained from a very good Cajun friend who is a native of Lafayette, Louisiana. His family adopted me (friendly) many years ago and we have swapped Cajun and Creole recipes through the years.

Provided by Paul Schultz

Categories     Seafood     Fish     Catfish

Time 20m

Yield 4

Number Of Ingredients 11

1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried parsley
1 teaspoon ground cayenne pepper
1 teaspoon kosher salt
½ teaspoon dried oregano
½ teaspoon dried thyme
4 (4 ounce) catfish fillets, skinned
¾ cup unsalted butter

Steps:

  • In a shallow bowl, mix together the black pepper, garlic powder, onion powder, paprika, parsley, cayenne pepper, kosher salt, oregano, and thyme until thoroughly combined. Press the catfish fillets into the spice mixture to thoroughly coat.
  • Arrange a portable heat source outdoors, such as a butane burner or side burner of a gas grill. Melt butter in a glass or metal bowl. Light the burner, and place a large cast-iron skillet onto the burner over high heat. Pour about 1/4 cup of melted butter into the skillet; set remaining 1/2 cup of butter aside.
  • When the butter in the skillet is smoking hot, lay the catfish fillets into the skillet. Cook until the spices are burned onto the fillets and the catfish is opaque and flaky inside, about 3 minutes per side. Don't breathe smoke from burning spices. To serve, pour remaining 1/2 cup of butter over the catfish.

Nutrition Facts : Calories 466.3 calories, Carbohydrate 2.2 g, Cholesterol 144.1 mg, Fat 43.2 g, Fiber 0.8 g, Protein 18.2 g, SaturatedFat 23.9 g, Sodium 545.7 mg, Sugar 0.5 g

BLACKENED CATFISH SANDWICH



Blackened Catfish Sandwich image

Make and share this Blackened Catfish Sandwich recipe from Food.com.

Provided by Brookelynne26

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

1 teaspoon Hungarian paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 lemon, zest of
salt and pepper
2 tablespoons vegetable oil
16 ounces catfish fillets
1 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon horseradish
2 teaspoons hot sauce
2 tablespoons dill relish
salt and pepper
2 long loaves ciabatta, cut in half
1/2 head iceberg lettuce, shredded
1 roma tomato, sliced
1 lemon, cut into wedges

Steps:

  • In a bowl mix all of the seasonings for the catfish. Coat each piece of fish in the spice blend and allow to set at room temperature for 20 minutes. I would make the tartar sauce while the fish is resting.
  • Heat the oil in a cast iron pan over medium high heat until it just begins to smoke. Gently add the fillets to the pan and cook until a dark crust forms, about 4 minutes. Flip and fry on the other side until cooked through. Remove from heat and let rest for 5 minutes.
  • In a medium bowl, combine all of the tartar sauce ingredients and season t taste with salt and pepper.
  • Cut each piece of fish in half crosswise. Split the bread in half lengthwise and slather each top and bottom with the sauce. Layer lettuce and tomato and then top with fish. Sprinkle some fresh lemon juice over the fish and serve.

BLACKENED CATFISH A LA MER



Blackened Catfish a La Mer image

This is from a local cajun restaurant called Jazz. It's probably my favorite dish that they serve. Notice that both margarine and butter are used - the margarine so that it can be used at a higher temp for blackening.

Provided by Mysterygirl

Categories     Catfish

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

36 ounces catfish fillets
2 tablespoons margarine, melted
2 tablespoons cajun seasoning
1/2 lb medium shrimp, peeled and deveined
1/2 lb lump blue crab meat
1 pint heavy whipping cream
1/2 lb parmesan cheese, grated
2 green onions, chopped
1/2 teaspoon garlic, chopped
1 teaspoon unsalted butter
4 ounces seafood stock or 4 ounces water

Steps:

  • Place the catfish filets and the melted margarine in a flat dish, saturating the catfish completely.
  • Sprinkle cajun seasoning onto one side of the catfish filets, completely covering the filets with a coat of seasoning.
  • Place filets seasoning side down on a white hot cast iron skillet or griddle until edges of filets are white.
  • Sprinkle the same amount of seasoning on the exposed side of the filets as you did in the previous process and turn with spatula.
  • Cook until filet meat is completely cooked but moist, with a blackened exterior coat of spices.
  • Be cautious not to over cook as the blackening skillet is extremely hot.
  • Place the butter, garlic, green onions, shrimp and crab into a two quart saucepan. Gently sauté until lightly browned.
  • Add the seafood stock.
  • Cook until shrimp are just pink.
  • Lower heat and add heavy whipping cream. Cook while stirring constantly until a gentle boil.
  • Add more seafood seasoning to season to taste, mild or spicy.
  • Add parmesan cheese to thicken.
  • Remove from heat.
  • To serve, place a catfish filet on the center of the plate, completely covering it with the sauce. If desired, the catfish can be served over a bed of dirty or white rice.

BLACKENED CATFISH PO'BOY TACOS WITH CAJUN REMOULADE



Blackened Catfish Po'Boy Tacos With Cajun Remoulade image

From ESPN magazine. Chef G. Garvin took time to size up the blackened catfish po'boy tacos debuting at the Braves' new SunTrust Park. He is an expert on Southern cuisine.

Provided by Bren in LR

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

4 (6 ounce) fillets catfish (Blackened Catfish Recipe begins)
1/4 cup blackened red fish seasoning
2 tablespoons vegetable oil
2 cups shredded lettuce (or shredded cabbage)
2 plum tomatoes, medium dice
12 (4 -5 inch) flour tortillas
salt and white pepper (to taste)
1 cup mayonnaise (Cajun Remoulade Recipe begins)
4 gherkins, minced
2 tablespoons red peppers, minced
2 tablespoons creole mustard
2 teaspoons capers, rinsed and chopped
2 teaspoons hot sauce
1 teaspoon chili powder
1 teaspoon garlic powder
2 lemons, juiced
salt and white pepper (to taste)

Steps:

  • Blackened Catfish.
  • Season fish liberally on one side with blackening spice and a small amount of salt and pepper. Set aside.
  • Place cast iron skillet on a burner and turn on high for about 3 minutes, until it becomes very hot. Turn off flame, add oil and place fish, seasoning side down, in pan.
  • Turn flame back on and cook fish, seasoning side down, until translucent, about 5 minutes. The fish will turn white except for a small amount of pink in center. At this point, turn off heat and flip fish over in pan.
  • Allow to sit in pan for about 1 minute. Remove from pan and place on a paper towel to absorb some of residual oil.
  • Heat three tortillas in microwave for 30 seconds, to warm. Spread a small amount of remoulade on each tortilla, then lay three roughly equal-sized portions of fish on individual tacos. Top with lettuce (or cabbage) and tomato, then dollop a generous portion of remoulade on top of tacos. Makes 4 servings of 3 tacos.
  • Remoulade:.
  • In a bowl, combine all the ingredients and stir.

Nutrition Facts : Calories 560.5, Fat 24.1, SaturatedFat 4.8, Cholesterol 93.5, Sodium 1477.8, Carbohydrate 50.9, Fiber 5.4, Sugar 4.5, Protein 34.7

BLACKENED CATFISH PO'BOY WITH LIGHT TARTAR SAUCE



Blackened Catfish Po'boy with Light Tartar Sauce image

Creole seasoning gives the fish in this New Orleans sandwich a zesty kick, and because the fish is broiled instead of fried, it's a lighter option than what you might find in a restaurant.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 20m

Number Of Ingredients 7

4 catfish fillets (1 1/4 pounds total)
3 tablespoons Creole seasoning
1 baguette or French bread loaf, cut into 4 pieces and split
Thinly sliced iceberg lettuce, for serving
Dill pickle slices, for serving
1 large tomato, thinly sliced
1/2 cup Light Tartar Sauce, for serving

Steps:

  • Heat broiler, with rack in second highest position. Place a broilerproof wire rack in a rimmed baking sheet. Arrange fish on rack and sprinkle evenly with Creole seasoning. Broil until fish is opaque throughout and seasoning is deep golden and crisp at edges, about 12 minutes. Remove fish from oven and toast bread under broiler, about 2 minutes. Layer fillets on bottom halves of bread and top with lettuce, pickles, and tomato. Spread 2 tablespoons tartar sauce on top halves of bread, and sandwich sides together.

Nutrition Facts : Calories 535 g, Fat 16 g, Fiber 5 g, Protein 36 g

BLACKENED CATFISH



Blackened Catfish image

When you find a spice mixture you like, double or triple the recipe, and save the extra to use with other seafood (such as shrimp), chicken, pork, or even potatoes.

Provided by Alan in SW Florida

Categories     Catfish

Time 18m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons paprika
1 tablespoon dried oregano
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon ground red pepper (cayenne)
4 (6 ounce) farm-raised catfish fillets
2 teaspoons olive oil

Steps:

  • Combine first 5 ingredients in a small bowl. Sprinkle both sides of the fish with the paprika mixture.
  • Heat oil in a large cast-iron skillet over high heat. Add fish; cook 4 minutes on each side or until fish flakes easily with a fork.

BLACKENED CATFISH PO' BOY (CAN SUB TILAPIA OR SALMON)



Blackened Catfish Po' Boy (Can Sub Tilapia or Salmon) image

Make and share this Blackened Catfish Po' Boy (Can Sub Tilapia or Salmon) recipe from Food.com.

Provided by gailanng

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon sweet paprika (plus the 1 teaspoon below)
1 teaspoon sweet paprika
1 teaspoon dried oregano, crumbled
1 teaspoon dried thyme, crumbled
1/4 teaspoon cayenne (to taste)
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon sugar
salt & freshly ground black pepper
4 (8 ounce) catfish fillets (or tilapia or salmon)
vegetable oil (for frying)
4 French baguettes or 4 hoagie rolls, split and toasted
tartar sauce
shredded iceberg lettuce
tomatoes, slices

Steps:

  • In a small bowl, combine the paprika, oregano, thyme, cayenne, garlic powder, onion powder and sugar. (You can omit this step and use your favorite packaged blackening spice mix.).
  • Pat catfish fillets dry with paper towels. Brush lightly with oil, then season well with salt and pepper. Sprinkle liberally with blackening spice mix, gently pressing spices onto fish to adhere.
  • Coat bottom of a large, non-stick frying pan with vegetable oil. Heat over medium-high heat until oil is shimmering. Add catfish and fry until cooked through, 3-4 minutes per side. Do not overcrowd pan. Work in batches and keep warm in a low oven.
  • Spread toasted rolls with tartar sauce. Place one fillet on each roll, then top with lettuce and tomato. Serve immediately.

Nutrition Facts : Calories 468.9, Fat 15, SaturatedFat 3.4, Cholesterol 124.7, Sodium 552.6, Carbohydrate 39.3, Fiber 2.6, Sugar 3, Protein 42.5

BLACKENED CATFISH QUESADILLA (BAHA BAYOU)



BLACKENED CATFISH QUESADILLA (BAHA BAYOU) image

Categories     Fish

Yield 2

Number Of Ingredients 4

2 6oz. fillets catfish with lots of creole blackening seasoning
1/4 c. trader joes corn salsa/relish
1/4 c. non-fat greek plain yogurt
2 large flour tortillas

Steps:

  • heat up a cast iron skillet with 2 T. vegetable oil, get it super hot! dip catfish fillets into creole seasoning both sides, be generous! fry up catfish about a minute and a half each side. heat up tortillas on a griddle or in pan, no oil. chop catfish, put on one torilla, add corn relish, add yogurt, top with other torilla cut into 6 slices, serves two

BLACKENED CATFISH WITH MANGO AVOCADO SALSA



Blackened Catfish with Mango Avocado Salsa image

A delightful and tasty rub makes this quick recipe fantastic. While the fish is sitting to allow the flavors to blend, you can easily assemble the salsa. My family loves this! -Laura Fisher, Westfield, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings (2 cups salsa).

Number Of Ingredients 12

2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons paprika
2-1/4 teaspoons pepper, divided
3/4 teaspoon salt, divided
4 catfish fillets (6 ounces each)
1 medium mango, peeled and cubed
1 medium ripe avocado, peeled and cubed
1/3 cup finely chopped red onion
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
2 teaspoons olive oil

Steps:

  • Combine the oregano, cumin, paprika, 2 teaspoons pepper and 1/2 teaspoon salt; rub over fillets. Refrigerate for at least 30 minutes., Meanwhile, in a small bowl, combine the mango, avocado, red onion, cilantro, lime juice and remaining salt and pepper. Chill until serving., In a large cast-iron skillet, cook fillets in oil over medium heat until fish flakes easily with a fork, 5-7 minutes on each side. Serve with salsa.

Nutrition Facts : Calories 376 calories, Fat 22g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 541mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges

BLACKENED CATFISH



Blackened Catfish image

One of the favorite dishes of Louisiana! Blackened catfish or red fish appears on menus all over the state. I've posted the recipe for the Blackened Seasoning Mix. Be sure to look it up to use for this recipe.

Provided by Janis McRae

Categories     Fish

Number Of Ingredients 5

2 lb catfish fillets
1 stick butter
OR
1/4 c oil
blackened seasoning mix (see recipe elsewhere)

Steps:

  • 1. Heat a large heavy skillet; melt butter OR use oil.
  • 2. Dredge filets in Blackend Seasoning Mix and coat well.
  • 3. Lay the fiuets in heated skillet and brown on both sides. Serve hot.

Tips:

  • For a smoky flavor, use a cast iron skillet or grill.
  • Make sure the fish is completely dry before seasoning it.
  • Use a generous amount of blackened seasoning.
  • Cook the fish over high heat until it is cooked through.
  • Serve the fish immediately with your favorite sides.

Conclusion:

Blackened catfish is a delicious and easy-to-make dish that is perfect for any occasion. With its bold flavors and crispy coating, this dish is sure to please everyone at the table. So next time you're looking for a quick and flavorful meal, give blackened catfish a try!

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