Experience the bold flavors of this Blackened Catfish, perfectly seasoned with Cajun spices and seared to a golden, flaky finish.
Packed with high-quality protein and healthy fats from olive oil and butter, this low-carb, fiber-friendly dish is both nutritious and satisfying.
Quick to prepare and ideal for busy weeknights, it’s a flavorful, easy-to-make meal the whole family will enjoy.
Crispy Cajun Blackened Catfish
Equipment
- 1 heavy skillet or cast iron pan
- 1 basting brush
- 1 knife and cutting board
- Measuring Cups and Spoons
- Paper towels
- 1 Spatula
Ingredients
- 4 fresh catfish fillets about 6–8 oz each
- 1/4 cup extra virgin olive oil
- 2 tablespoons salted butter melted
- Cajun seasoning to taste
- 1 medium lemon cut into wedges
Instructions
- Prepare the Catfish Fillets: Start by ensuring your catfish fillets are clean and dry. Use a paper towel to gently pat each fillet, removing any excess moisture. This step is crucial because a dry surface allows the butter and oil mixture to stick better and helps achieve a perfect sear, creating that signature blackened crust. Set the fillets aside on a clean plate while you prepare the seasoning.
- Mix the Flavorful Butter and Oil: In a small bowl, combine 2 tablespoons of melted butter with 1/4 cup of extra virgin olive oil. Stir thoroughly to create a smooth, emulsified mixture. The butter adds rich flavor while the olive oil helps the fish cook evenly without sticking. This combination also enhances the health benefits by providing heart-healthy fats.
- Coat the Fillets with the Mixture: Using a basting brush, evenly coat each catfish fillet with the butter and olive oil mixture. Make sure every part of the fillet is covered, especially the edges, to ensure even cooking and seasoning adherence. This creates a protective layer that prevents the fish from drying out during cooking.
- Season with Cajun Spice: Sprinkle Cajun seasoning generously over both sides of each fillet. Pat the seasoning gently into the fish using your hands or the back of a spoon. Let the seasoned fillets rest for 3–5 minutes. This allows the flavors to penetrate the fish and helps the spices stick during searing, giving the catfish its bold, smoky taste.
- Preheat the Skillet: Place a heavy skillet or cast iron pan on the stove over medium-high heat. Add about 1 tablespoon of olive oil to the pan. Give the skillet 3–5 minutes to become very hot — the oil should shimmer but not smoke. Preheating is essential because a hot pan sears the fish immediately upon contact, locking in juices and creating a flavorful crust.
- Sear the First Side: Carefully lay the catfish fillets in the hot skillet, placing them away from you to avoid splatter. Let the fillets cook undisturbed for about 3–4 minutes. You’ll notice the edges turning opaque and the bottom forming a golden-brown, slightly charred crust. Avoid moving the fillets too early, as this may tear the delicate flesh.
- Flip the Fillets Gently: Using a spatula, carefully turn each fillet over to cook the other side. Cook for an additional 3–4 minutes, or until the fish is fully opaque and flakes easily when tested with a fork. Adjust the heat to medium-low if the fillets are browning too quickly. Proper flipping ensures even cooking and preserves the tender texture.
- Check for Doneness: To confirm the catfish is perfectly cooked, insert a fork into the thickest part of the fillet. The fish should flake easily and have a moist, opaque interior. If the center is still translucent, cook for another 1–2 minutes. Avoid overcooking, as catfish can become dry and lose its delicate flavor.
- Prepare the Lemon Garnish: While the fish finishes cooking, cut a medium lemon into wedges. These will be served alongside the catfish to provide a bright, zesty contrast to the rich, spicy seasoning. Lemon juice not only enhances flavor but also adds a refreshing touch that balances the dish.
- Plate and Serve: Transfer the cooked fillets onto a serving platter. Arrange lemon wedges around the fish and, if desired, drizzle a small amount of the remaining butter-oil mixture from the pan over the fillets for extra richness. Serve immediately for best texture and flavor. This dish pairs wonderfully with simple sides like steamed vegetables, rice, or a crisp salad.
- Optional Leftover Storage: If you have leftovers, allow the catfish to cool slightly before storing.Place fillets in an airtight container and refrigerate for up to 2–3 days. To reheat, gently warm on the stovetop over medium-low heat, taking care not to dry out the fish. For longer storage, the fillets can be frozen for up to one month.
Notes
- Patting the catfish fillets dry before seasoning is key for achieving a crispy, flavorful crust.
- Letting the seasoned fillets rest for a few minutes allows the spices to penetrate the fish fully.
- Preheating the skillet properly ensures even searing and prevents sticking.
- Use a spatula gently when flipping to avoid breaking the delicate fillets.
- Adjust the amount of Cajun seasoning according to your spice preference; a little goes a long way.
Chef’s Secrets for Perfect Catfish
The secret to restaurant-quality blackened catfish lies in balancing heat, fat, and seasoning.
Always preheat your skillet until it’s very hot before adding the fish—this locks in moisture and creates a beautifully charred crust.
Using a combination of melted butter and olive oil enhances flavor and adds healthy fats, keeping the fish tender.
Don’t rush the resting time after seasoning; letting the spices sit for 3–5 minutes deepens the flavor.
Finally, resist the urge to flip the fillets too early; patience ensures a flaky, evenly cooked texture.
Serving Suggestions for Maximum Enjoyment
Blackened catfish pairs wonderfully with simple, complementary sides.
Consider serving it alongside steamed or roasted vegetables like broccoli, asparagus, or green beans for a low-carb, nutrient-rich plate.
A side of herbed rice, quinoa, or mashed potatoes can absorb the flavorful juices.
Finish with a squeeze of fresh lemon over the fillets to brighten the dish, or drizzle a small amount of melted butter for extra richness.
This versatile fish also works well in tacos, salads, or wraps for a fun twist.
Storage Tips for Freshness and Flavor
Cooked catfish should be allowed to cool slightly before storing.
Keep leftovers in an airtight container in the refrigerator for up to 2–3 days.
To reheat, gently warm on the stovetop over medium-low heat to maintain moisture and prevent dryness.
If freezing, allow the fish to cool completely, then place in a freezer-safe bag or container for up to one month.
Note that while freezing preserves flavor, the texture may be slightly softer once thawed.
Always thaw frozen catfish in the refrigerator overnight before reheating.
Frequently Asked Questions
1. Can I use frozen catfish fillets?
Yes, frozen fillets can be used. Make sure to thaw them completely in the refrigerator before seasoning and cooking.
Pat dry thoroughly to achieve the best blackened crust.
2. How spicy is this Cajun seasoning?
Cajun seasoning can range from mild to very spicy depending on the brand.
Adjust the amount according to your tolerance, or make your own blend for a customized flavor profile.
3. Can I use a non-stick skillet instead of cast iron?
Yes, a non-stick skillet works, but a cast iron or heavy-bottomed pan gives the best sear and crust.
If using non-stick, avoid overheating the pan to prevent smoking or burning the butter.
4. How do I know when catfish is done?
Catfish is fully cooked when it flakes easily with a fork and is opaque in the center.
Cooking times may vary slightly depending on thickness, so always check for doneness before serving.
5. Can I meal-prep this fish in advance?
Absolutely! Blackened catfish can be prepared ahead of time. Cook and cool completely, then store in the fridge for 2–3 days.
Reheat gently before serving. For longer storage, freeze in airtight containers for up to a month.
