Don’t skip the lemon; it adds brightness and acidity to balance the fiery fish and buttery sauce.
Blackened Catfishis big on flavor and perfect for a weeknight meal.
Catfish is budget-friendly, low in mercury and is packed with lean protein.
Photo: Caitlin Bensel
And did we mention delicious too?
Pair it with your favorite starch (we have ideas below!)
and vegetables (weve got those too!
Photographer: Kelsey Hansen, Food Stylist: Holly Dreesman, Prop Stylist: Breanna Ghazali
), and youre set to enjoy a satisfying, delicious meal.
Read below for our tips and the recipe.
How to Make Blackened Catfish
1.
Photographer: Kelsey Hansen, Food Stylist: Holly Dreesman, Prop Stylist: Breanna Ghazali
Combine Spices
The secret to this delicious catfish recipe is the blend of herbs and spices.
Measure and combine everything in a small bowl.
Stir well to double-check the ingredients are combined thoroughly.
Photographer: Kelsey Hansen, Food Stylist: Holly Dreesman, Prop Stylist: Breanna Ghazali
Any moisture left on the fish will just lead to steaming, preventing that perfect sear were after.
Preheat the Skillet
A heavy skillet, such as cast-iron, works best for cooking this fish.
Its naturally nonstick, but also provides even heat, even at high temperatures.
Photographer: Kelsey Hansen, Food Stylist: Holly Dreesman, Prop Stylist: Breanna Ghazali
check that you have a pot holder nearby, since the handle can get hot.
Cook the Fish
Cover both sides of the fish with blackening seasoning.
If its not sticking, use clean fingers to gently press it onto the fish.
Cook each side for about 2-3 minutes, until the fish easily flakes under gentle pressure.
Sprinkle fish with salt, and let stand 20 minutes.
Heat a large cast-iron or heavy saucepan over medium-high heat.
Sprinkle fillets evenly with 1/4 cup blackening spice mixture, pressing to adhere.
Add butter to skillet, and swirl to coat.
Place fillets in hot skillet; cook 2 to 3 minutes.
Flip fillets and cook 2 to 3 minutes.
(The spices will have formed a highly colored crust in varying shades of sunset and midnight black.
The fish is done when it flakes apart under the gentle pressure of your finger.)
Remove fillets to serving plates, and sprinkle evenly with fresh herbs.
Serve with lemon wedges.
Frequently Asked Questions
One easy way to prep is by making the blackening mixture ahead.
Combine the ingredients in a jar and cover with a lid.
Shake to mix, then store on your countertop until youre ready to cook the fish.
If you have extra cooked fish, place it in a food-safe container and enjoy within 3 days.
Leftovers are good in tacos, or use as a salad topper.
Any thin, white-flesh fillets such as trout, snapper or tilapia will work in place of catfish.
Be sure to remove the skin or purchase skinless fillets.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
