Crispy Cajun Blackened Catfish
This Blackened Catfish features tender, flaky fillets coated in buttery Cajun spices and seared to perfection. Quick, low-carb, and high in protein, it’s a flavorful, healthy dinner option that comes together in just 20 minutes. Serve with lemon wedges for a bright, zesty finish.
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.
