Cajun blackened catfish

Name: Cajun blackened catfish
Prep time: 10 min
Cook time: 6 min
Yield: 4
Cuisine: American
Ingredients: 4 thick catfish fillets (about 6 oz each), patted dry; 3 tbsp unsalted butter, melted; 1 tbsp neutral high-heat oil (avocado or canola); Lemon wedges, to serve; 1 tbsp smoked paprika; 1½ tsp kosher salt; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried thyme; ½ tsp dried oregano; ½ tsp black pepper; ½ tsp cayenne pepper

Blackened fish is cooked in a dry, very hot cast iron pan, so the butter and spice coating chars into a dark, savory crust. The spice is the point: smoked paprika, thyme, oregano and cayenne.

It is quick, and it is smoky. Turn on the vent fan, or cook it outdoors on a side burner.

About 15 min. Serves 4.

Ingredients

4 thick catfish fillets (about 6 oz each), patted dry
3 tbsp unsalted butter, melted
1 tbsp neutral high-heat oil (avocado or canola)
Lemon wedges, to serve

Blackening spice blend

1 tbsp smoked paprika
1½ tsp kosher salt
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
½ tsp dried oregano
½ tsp black pepper
½ tsp cayenne pepper

Method

Mix all the spices together in a small bowl.
Brush both sides of each fillet with the melted butter, then coat them generously with the spice blend, pressing it in lightly.
Heat a dry 12-inch cast iron skillet over high heat for 4 to 5 minutes, until it is very hot. Turn on the vent fan, or cook outdoors.
Drizzle the oil into the pan and lay the fillets in away from you. Cook 2½ to 3 minutes, until a dark, fragrant crust forms.
Turn carefully and cook another 2½ to 3 minutes, until the fish is opaque all the way through. Serve right away with lemon.

Notes

Thick fillets can brown before the middle is done. If the center is still translucent, move the pan to a 400°F oven for a few minutes.
Cook fish to 145°F in the thickest part, which is the FDA’s temperature for fish. Check with a thermometer.
Blackening makes smoke. Open a window and keep a pan lid nearby.
TPWD lists consumption advisories for some Texas waters. If you caught the fish, check the advisories for that water before you cook it.

Sources: FDA: Selecting and Serving Fresh and Frozen Seafood Safely (content current as of Mar. 5, 2024), TPWD: Fish Consumption Bans and Advisories.

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