Blackened Catfish
Catfish are one of the most popular fish in Tennessee and a fried delicacy to many. However, we’re spicing it up with our blackened catfish recipe. A heavy layer of your favorite seasonings coats the catfish filet providing you with the perfect combination of a crisp, flavorful crust on the outside and a tender filet on the inside. Turn up the heat and season with your heart, this delicious blackened catfish recipe will elevate any dinner or dinner party!
Equipment
- 1 Pan
Ingredients
Catfish
- 2 Catfish Filets
- 1 tbsp Butter
Blackening Seasoning
- 1 tsp Cayenne Pepper Use sparingly if you want a milder flavor.
- 1 tsp Parsley
- 1 tsp Paprika
- 1 tsp Onion Powder
- ½ tsp Oregano
- ½ tsp Thyme
- 1 tsp Salt
- 1 tsp Pepper
Instructions
Prep Work
- Mix together the cayenne pepper, parsley, paprika, onion powder, oregano, thyme, salt and pepper in a bowl to create your blackening season.
- Heat your pan to medium/high heat and place your butter in the pan to melt down and coat the surface. If the pan starts to look dry, add a little more butter to the pan.
- With your mixture of seasonings, pack a heavy layer to coat the top and bottom of the catfish filet. Add more seasoning to each filet if you want more flavor.
Time to Cook
- Once the pan is hot, place the filets in and cook each side for approximately 3 minutes until the spices are browned and the fish is opaque and flaky. Blackened catfish is supposed to have a darker and crispy texture so don’t be afraid of a little smoke to let the fish cook to achieve this blackened look.
- Once the fish is done cooking, remove it from the pan and enjoy this flavorful dish. We recommend pairing our blackened catfish with a side of mashed potatoes to cut through the heat and create a delicious, texturizing meal.