Blackened catfish is incredibly delicious! The fish is coated with a blend of Cajun spices that create a smoky, spicy crust when cooked in a hot skillet. This crust locks in the fish’s moisture, making it tender and flavorful inside. The combination of the crispy, charred exterior and the juicy, flaky fish creates a mouthwatering experience that’s both bold and satisfying. It’s a true taste of Louisiana’s vibrant culinary tradition. 🐟🔥
Blackened Catfish
Blackened catfish is a dish that hails from Louisiana, particularly the New Orleans area. It gained popularity in the 1980s thanks to Chef Paul Prudhomme. He introduced the blackening technique, which involves coating fish with a blend of Cajun herbs and spices, then cooking it in a very hot cast-iron skillet until the exterior is charred. This method creates a distinctive, flavorful crust that has become a signature of Cajun and Creole cuisine.
Ingredients
Blackening Season
- 2 1/2 tbsp paprika
- 2 tbsp Kosher salt
- 2 tbsp garlic powder
- 1 tbsp black pepper
- 1 tbsp onion powder
- 1 tbsp cayenne pepper
- 2 tbsp dried oregano
- 1 tbsp dried thyme
Blackened Catfish
- 2-4 large catfish filets
- 2 tbsp butter
Instructions
Blackening Season
- Mix all ingredients together and set aside or store in a shaker. Yields 3/4 cup.
Blackened Catfish
- Generously rub filets with blackening seasoning
- Heat cast iron skillet on medium high
- Add butter to skillet
- When butter browns, add filets
- Cook until desired doneness is achieved