Blackened Catfish
Blackened catfish is a Southern-inspired dish known for its bold flavors and spicy seasoning. This recipe involves coating catfish fillets in a fragrant blend of spices before searing them to perfection in a hot skillet.
The result is a crispy exterior with a moist, tender interior, making it a favorite among seafood enthusiasts. Whether served with traditional sides like rice and vegetables or incorporated into tacos or sandwiches, blackened catfish is sure to add a flavorful twist to your dining experience.
Ingredients
- 4 catfish fillets, about 6 oz each
- 2 tablespoons paprika
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 tablespoons olive oil
How to Make Blackened Catfish
Prepare the Spice Blend:
In a small bowl, combine paprika, dried thyme, dried oregano, garlic powder, onion powder, cayenne pepper, black pepper, and salt. Mix well to create the blackening spice blend.
Coat the Catfish:
Pat dry the catfish fillets with paper towels. Sprinkle the blackening spice blend evenly over both sides of each fillet, pressing gently to adhere. Ensure the fillets are generously coated with the spice mixture.
Heat the Skillet:
Heat a large cast-iron skillet or heavy-bottomed skillet over medium-high heat. Add olive oil and swirl to coat the bottom of the skillet evenly.
Cook the Catfish:
Once the skillet is hot, carefully place the seasoned catfish fillets in the skillet, making sure not to overcrowd. Cook for 3-4 minutes on each side, or until the fillets are blackened and cooked through. Adjust the cooking time based on the thickness of the fillets.
Baste with Butter:
During the last minute of cooking, drizzle melted butter over each fillet. Use a spoon to baste the catfish with the butter as it continues to cook. This step adds richness and enhances the flavors.
Serve Blackened Catfish:
Transfer the blackened catfish fillets to serving plates. Serve hot with your choice of sides, such as rice, steamed vegetables, or a fresh salad.
Chef’s Note
Choosing Catfish: Look for fresh catfish fillets with a mild flavor and firm texture. Ensure the fillets are free of any strong odors.
Adjusting Spice Level: Control the spiciness by adjusting the amount of cayenne pepper in the blackening spice blend. Increase or decrease according to your preference.
Cooking Technique: To achieve a crispy blackened crust, ensure the skillet is hot before adding the catfish fillets. Cooking time may vary depending on the thickness of the fillets.
Variations: Experiment with different types of fish or seafood, such as tilapia or shrimp, using the same blackening spice blend for a variety of flavorful dishes.
Nutritional Information (per serving)
- Calories: 300 kcal
- Protein: 25g
- Fat: 20g
- Saturated Fat: 8g
- Cholesterol: 100mg
- Sodium: 800mg
- Carbohydrates: 2g
- Fiber: 1g
- Sugar: 0g
Enjoy the robust flavors and spicy kick of blackened catfish, a delicious Southern dish that brings excitement to your dinner table. Whether you’re hosting a gathering or simply enjoying a cozy meal at home, this recipe promises to deliver a memorable culinary experience with every bite.
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