Southern Style Blackened Catfish with Cajun Spices
A flavorful Southern dinner featuring tender catfish fillets seasoned with a bold Cajun blackening spice blend, pan-seared to perfection in a hot skillet for a crispy crust and moist interior.
Ingredients
Check ingredients as you go.
- Main Ingredients
- Seasoning
- Cooking
- Garnish
Let’s make it
Preparation
Pat catfish fillets dry with paper towels to ensure the seasoning sticks well.
Seasoning
Combine Cajun blackening spice mix, smoked paprika, salt, and black pepper in a small bowl to create the seasoning blend.
Seasoning
Generously coat both sides of each catfish fillet with the seasoning blend, pressing it gently to adhere.
Cooking
Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking.
Cooking
Carefully place the seasoned catfish fillets in the hot skillet. Cook without moving for 3–4 minutes until the underside is blackened and crispy.
Cooking
Flip the fillets and cook for another 3–4 minutes until the fish is opaque and flakes easily with a fork, indicating doneness.
Serving
Remove the cooked catfish fillets from the skillet and place on a serving platter. Optionally garnish with chopped fresh parsley and lemon wedges.
Serving
Serve hot with your choice of Southern sides like collard greens, cornbread, or creamy grits for a complete meal.
Tips & notes
For best flavor, use fresh catfish fillets and avoid overcrowding the skillet to achieve a proper blackened crust. Adjust cayenne pepper in the spice mix for your preferred heat level.
Saving it for later
Refrigerate leftovers in an airtight container within two hours of cooking. Consume within 3 days for best quality. Do not freeze cooked catfish to preserve texture.
Reheating
Reheat gently in a skillet over low heat with a splash of oil to restore crust crispness, or warm in a 325°F oven for 10 minutes covered with foil. Avoid microwaving to prevent rubbery texture.
