📝 About This Recipe
Transport your kitchen to the heart of the Louisiana bayou with this soul-warming Southern classic. This dish features sustainably farmed catfish fillets coated in a robust, homemade spice rub that transforms into a savory, dark crust when seared in a white-hot skillet. The result is a perfect harmony of flaky, buttery fish and a complex, smoky heat that captures the true essence of Creole cooking.
🥗 Ingredients
The Fish
- 4 pieces Catfish Fillets (fresh, approximately 6-8 oz each)
- 1/2 cup Unsalted Butter (melted and kept warm)
Blackening Spice Rub
- 2 tablespoons Smoked Paprika (high quality for deep color)
- 1/2 teaspoon Cayenne Pepper (adjust for heat preference)
- 1 tablespoon Onion Powder
- 1 tablespoon Garlic Powder
- 1 teaspoon Dried Thyme (crushed between fingers)
- 1 teaspoon Dried Oregano
- 1.5 teaspoons Kosher Salt
- 1 teaspoon Black Pepper (freshly cracked)
Garnish and Serving
- 1 Lemon (cut into wedges)
- 2 tablespoons Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Place a large cast-iron skillet on the stovetop over high heat. Allow it to heat for at least 5-8 minutes until it is extremely hot and just starting to show a faint wisp of smoke.
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2
In a small shallow bowl, whisk together the smoked paprika, cayenne, onion powder, garlic powder, thyme, oregano, salt, and black pepper until thoroughly combined.
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3
Pat the catfish fillets completely dry using paper towels. Moisture is the enemy of a good crust; the drier the fish, the better the 'blackened' effect.
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4
Melt the butter in a separate small bowl. Dip each fillet into the melted butter, ensuring both sides are well-coated.
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5
Immediately dredge the buttered fish into the spice mixture, pressing firmly so the spices adhere to form a thick, even coating on both sides.
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6
Ensure your kitchen is well-ventilated by turning on the exhaust fan or opening a window, as the blackening process produces significant smoke.
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7
Place two fillets into the dry, hot cast-iron skillet. Do not overcrowd the pan; work in batches if necessary to maintain the high temperature.
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8
Cook the fish undisturbed for 2 to 3 minutes. The spices will char and turn a very dark brown (appearing black), which is exactly what you want.
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9
Carefully flip the fillets using a fish spatula. Pour a teaspoon of the remaining melted butter directly over the seared side of each fillet while the second side cooks.
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10
Cook for another 2 to 3 minutes on the second side until the fish feels firm to the touch and flakes easily with a fork.
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11
Remove the fillets from the pan and transfer them to a warm plate. Repeat the process with the remaining fillets.
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12
Garnish with a generous sprinkle of fresh parsley and serve immediately with fresh lemon wedges for squeezing over the top.
💡 Chef's Tips
Always use a cast-iron skillet; other pans cannot withstand the high heat required for authentic blackening. Don't be afraid of the smoke—it's a natural part of the process as the milk solids in the butter and the spices toast. If the fillets are very thick, you can finish them in a 400°F oven for 2-3 minutes after searing to ensure they are cooked through. For a milder version, reduce the cayenne pepper by half or substitute with more paprika. Make sure the butter is unsalted so you can control the seasoning perfectly with your spice mix.
🍽️ Serving Suggestions
Serve over a bed of creamy stone-ground cheese grits for a true Southern experience. Pair with a side of vinegary coleslaw to cut through the richness of the butter and spices. Accompanied by honey-glazed cornbread and braised collard greens. A cold, crisp Lager or a glass of off-dry Riesling works beautifully to balance the spice heat. Top with a fresh fruit salsa, like mango or pineapple, for a tropical contrast to the smoky crust.