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Cast-Iron Skillet Blackened Catfish Recipe

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4.1 from 4 reviews

This Cast-Iron Skillet Blackened Catfish recipe delivers perfectly seared fillets with a deep, flavorful Cajun crust. The catfish is seasoned with Creole Cajun spices, seared in butter in a cast-iron skillet to create a deliciously blackened crust, and served with fresh lemon wedges. Ready in just 25 minutes, this dish is ideal for a quick, impressive seafood meal.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 2 lbs catfish fillets, about 4 pieces
  • 1 tablespoon olive oil
  • 2 tablespoons Creole Cajun Seasoning – homemade or store-bought
  • 4 tablespoons unsalted butter
  • Lemon wedges, for squeezing over blackened catfish fillets & serving

Instructions

  1. Bring catfish to room temperature: Let the catfish fillets sit on the counter for 20 minutes. This step ensures more even cooking and helps achieve a better blackened crust.
  2. Prepare and season the fillets: Pat the catfish dry with a paper towel, then place them on a small baking sheet or platter. Drizzle olive oil over the fillets and coat both sides using your hands. Sprinkle the Creole Cajun seasoning generously over all surfaces of the fillets, massaging it in. Set aside for at least 15 minutes to allow the spices to penetrate.
  3. Heat skillet and melt butter: Heat a large cast-iron skillet over medium-high heat. Add the unsalted butter and swirl gently when melted and sizzling to coat the skillet evenly.
  4. Cook the catfish fillets: Working in batches, place two fillets skin-side down into the hot skillet. Allow them to sear undisturbed for 3-5 minutes until a deep blackened crust forms. Carefully flip the fillets using a fish spatula or slotted utensil and cook for an additional 1-2 minutes until the fish is firm yet tender and flakes easily with a fork.
  5. Serve immediately: Transfer the cooked catfish to a clean plate or serving platter. Repeat with remaining fillets. Serve hot with lemon wedges for squeezing and your favorite sides, such as Cajun Dirty Rice or Crawfish Cream Sauce.

Notes

  • Bringing the fish to room temperature helps in achieving an even sear and prevents sticking.
  • Use a cast-iron skillet for best heat retention and crust formation.
  • Do not move the fillets while searing to get a perfect blackened crust.
  • If you don’t have Creole Cajun seasoning, you can make a simple blend of smoked paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, salt, and black pepper.
  • Serve immediately to enjoy the crispy crust and tender flesh at its best.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Cajun

Find it online: https://dishiary.com/cast-iron-skillet-blackened-catfish-recipe/