Why You’ll Love This Blackened Catfish Recipe
If you’re looking for a dish that’s both flavorful and easy to prepare, you’ll love this blackened catfish recipe.
I can’t get enough of the smoky, spicy crust that forms when you cook it in a hot skillet. The blend of spices creates a bold flavor that complements the tender fish perfectly.
Plus, it only takes about 10 minutes to make! I enjoy serving it with a side of rice or a fresh salad, making it a versatile meal.
Trust me, once you try this recipe, it’ll become a go-to favorite in your kitchen. You won’t be disappointed!
Ingredients of Blackened Catfish
When it comes to making blackened catfish, the ingredients really set the stage for that mouthwatering flavor. Trust me, you’ll want to gather these up before you plunge into the cooking process. The spice blend is what makes this dish sing, and the catfish fillet becomes a canvas for all that deliciousness.
So, let’s get into it and see what you’ll need to create this culinary masterpiece.
Ingredients for Blackened Catfish:
- 2 tablespoons paprika
- 2 tablespoons oregano
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 1/2 teaspoons salt
- 2 teaspoons thyme (use 1/2 teaspoon if using ground thyme)
- 1 1/2 teaspoons black pepper
- 1 1/2 teaspoons dried basil
- 1 teaspoon cayenne pepper
- 1 cup melted butter or margarine
- 1 lb catfish fillet
Now, before you start throwing everything together, there are a few things to keep in mind about the ingredients. Fresh spices can elevate your dish, so if you have some sitting around in your pantry that have been there since the last time you baked cookies, it might be time for a spice cabinet refresh.
And don’t worry too much if you can’t find catfish; other fish like tilapia or snapper can work, too. Just be mindful of the cooking times since they may differ slightly.
Oh, and about the butter—feel free to use margarine if that’s your jam. It’s all about making it work for you, right?
How to Make Blackened Catfish
Alright, so you’ve got your ingredients all lined up, and now it’s time to get down to the nitty-gritty of making that blackened catfish. First off, grab your 9-inch pie plate and mix together the spice blend: 2 tablespoons of paprika, 2 tablespoons of oregano, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 2 1/2 teaspoons of salt, 2 teaspoons of thyme (just a half teaspoon if you’re using ground thyme), 1 1/2 teaspoons of black pepper, 1 1/2 teaspoons of dried basil, and 1 teaspoon of cayenne pepper.
Give it a good stir until everything is well combined—this is where the magic starts to happen. Don’t be shy; get your hands in there if you need to. Just be sure to wash them afterward, or else you might inadvertently spice up your next snack.
Now, while you’re mixing, turn on your vent fan because things are about to heat up—literally. Place a cast iron skillet on the stove over high heat and let it get nice and hot. Seriously, this skillet should be sizzling when you’re ready to cook—if it’s not, you might as well be making a salad.
In the meantime, take your 1 cup of melted butter (or margarine, if that’s your thing) and dip each of your 1 lb catfish fillets into it. Let the excess butter drip off before rolling them in your spice mixture. You want a nice, even coating.
Once your skillet is hot, carefully place the fillets in there. Cook them for about 2 minutes on each side. You’ll know they’re ready when they flake easily with a fork. Just imagine the aroma wafting through the kitchen—it’s enough to make you feel like a culinary rock star, even if you’re still in your pajama pants.
Once the fish is done, take it out and let it rest for a moment before diving in. You can pair it with some rice, veggies, or even a fresh salad—whatever floats your boat.
And hey, if you made extra spice mix (which you totally should), you can bag it up and save it for your next cooking adventure. Because let’s be honest, once you discover how easy and delicious blackened catfish can be, you’ll want to make it again and again. Happy cooking!
Blackened Catfish Substitutions & Variations
After whipping up that delicious blackened catfish, you might find yourself wanting to switch things up a bit.
If catfish isn’t your thing, try swapping in tilapia or salmon for a different flavor profile. For a milder spice, reduce the cayenne or skip it altogether.
You can also experiment with different herbs—basil and dill work well! Want a smoky twist? Add some smoked paprika.
If you’re looking for a healthier option, brush the fish with olive oil instead of butter.
Each variation brings its own flair, so don’t hesitate to get creative with your blackened fish!
Additional Tips & Notes
To guarantee your blackened catfish turns out perfectly, I recommend preheating your cast iron skillet well before adding the fish. A hot skillet guarantees that you get that signature blackened crust.
Don’t forget to use a good-quality butter or margarine—this adds richness to the flavor. If you prefer less spice, feel free to adjust the cayenne pepper to your taste.
Also, remember to work in batches if you’re cooking multiple fillets; overcrowding can lower the skillet’s temperature.
Finally, serve your catfish with a squeeze of fresh lemon for a delightful contrast to the spices. Enjoy your meal!