Spice up your dinner routine with these fiery blackened catfish recipes that bring authentic Cajun flavor right to your kitchen! Whether you’re craving a quick weeknight meal or planning a festive Southern-inspired feast, these dishes deliver bold, smoky heat and incredible depth of flavor. Get ready to transform simple catfish fillets into unforgettable culinary creations—your taste buds are in for a treat!
Blackened Catfish with Garlic Butter Sauce
A quiet afternoon like this reminds me how simple ingredients can transform into something deeply comforting. There’s something almost meditative about watching spices bloom and butter foam, creating a dish that feels both rustic and elegant.
Ingredients
– 4 catfish fillets (6 oz each, patted dry thoroughly)
– 2 tbsp paprika (smoked variety adds depth)
– 1 tbsp garlic powder
– 1 tsp cayenne pepper (reduce to ½ tsp for milder heat)
– 1 tsp dried thyme
– 1 tsp salt
– 2 tbsp vegetable oil (or any high-smoke-point oil)
– 4 tbsp unsalted butter
– 3 garlic cloves (minced finely)
– 2 tbsp fresh lemon juice
– 2 tbsp chopped fresh parsley
Instructions
1. Combine paprika, garlic powder, cayenne, thyme, and salt in a small bowl.
2. Pat catfish fillets completely dry with paper towels to ensure proper searing.
3. Press spice mixture evenly onto both sides of each fillet, coating thoroughly.
4. Heat vegetable oil in a large cast-iron skillet over medium-high heat until shimmering (about 375°F).
5. Carefully place fillets in the hot skillet, leaving space between them to prevent steaming.
6. Cook for 4 minutes without moving to develop a dark crust.
7. Flip fillets using a thin spatula and cook for another 3-4 minutes until opaque throughout.
8. Transfer fish to a warm plate and reduce heat to medium-low.
9. Add butter to the same skillet and swirl until melted and foamy.
10. Add minced garlic and cook for 1 minute until fragrant but not browned.
11. Stir in lemon juice and parsley, scraping up any browned bits from the skillet bottom.
12. Spoon the garlic butter sauce over the catfish fillets immediately.
Flaky blackened fish gives way beneath the rich garlic butter, each bite carrying both heat and brightness. I love serving this over creamy grits to catch every drop of sauce, or with crisp green beans for contrast.
Cajun Blackened Catfish Tacos
Zestful memories of Southern riverbanks come to mind whenever I prepare this dish, the smoky aroma of spices filling my kitchen like a warm embrace on a quiet afternoon. There’s something deeply comforting about transforming humble catfish into something extraordinary, a slow ritual that connects me to generations of cooks who understood the magic of simple ingredients. Today, I’m sharing this gentle process with you, hoping it brings the same peaceful satisfaction to your kitchen.
Ingredients
– 1 lb catfish fillets, patted dry (fresh or thawed frozen)
– 2 tbsp Cajun seasoning blend (homemade or store-bought)
– 1 tbsp olive oil, or any neutral oil
– 8 small corn tortillas, warmed before serving
– 1 cup shredded purple cabbage, for crunch
– ½ cup diced avocado, tossed with lime juice to prevent browning
– ¼ cup sour cream, thinned with 1 tbsp water for drizzling
– 2 tbsp chopped fresh cilantro, plus extra for garnish
– 1 lime, cut into wedges for serving
Instructions
1. Pat the catfish fillets completely dry with paper towels to ensure proper searing.
2. Rub both sides of each fillet evenly with the Cajun seasoning, pressing gently to adhere.
3. Heat the olive oil in a large cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
4. Carefully place the seasoned catfish in the hot skillet—it should sizzle immediately.
5. Cook for 4-5 minutes without moving until a dark crust forms on the bottom.
6. Flip the fillets using a thin spatula and cook for another 3-4 minutes until flaky but moist.
7. Transfer the blackened catfish to a cutting board and let rest for 2 minutes to redistribute juices.
8. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
9. Flake the rested catfish into large chunks using two forks, keeping some texture intact.
10. Assemble tacos by dividing the catfish among warm tortillas, topping with shredded cabbage.
11. Add diced avocado and a sprinkle of chopped cilantro to each taco.
12. Drizzle with thinned sour cream and serve immediately with lime wedges on the side.
As the flaky catfish melts against the crisp cabbage, the smoky spice gives way to bright lime and cool avocado in a beautiful dance of textures. These tacos feel especially magical when served on a rustic wooden board with extra lime wedges for squeezing, the vibrant purple cabbage creating a stunning contrast against the blackened fish.
Blackened Catfish Po’ Boy Sandwich
Beneath the gentle sizzle of the skillet, there’s a quiet comfort in preparing this sandwich, a moment where spices bloom and memories of Southern kitchens feel close enough to touch. It’s a humble dish that asks for little but gives back warmth with every bite, inviting you to slow down and savor the process.
Ingredients
– 4 catfish fillets (about 6 oz each, patted dry for better searing)
– 2 tbsp Cajun seasoning (homemade or store-bought, adjust for heat preference)
– 1/4 cup vegetable oil (or any high-smoke-point oil like canola)
– 4 soft hoagie rolls (toasted lightly for crunch)
– 1 cup shredded iceberg lettuce (chilled for freshness)
– 1 large tomato, sliced 1/4-inch thick
– 1/2 cup mayonnaise (or substitute with remoulade for extra zest)
– 1 tbsp lemon juice (freshly squeezed, to brighten flavors)
Instructions
1. Pat the catfish fillets thoroughly dry with paper towels to ensure a crisp crust.
2. Rub Cajun seasoning evenly over both sides of each fillet, pressing gently to adhere.
3. Heat vegetable oil in a large cast-iron skillet over medium-high heat until it shimmers, about 350°F.
4. Carefully place seasoned fillets in the hot skillet; they should sizzle immediately upon contact.
5. Cook for 4–5 minutes without moving, until the edges appear dark and a crust forms.
6. Flip fillets using a spatula and cook for another 4 minutes until opaque and flaky.
7. Transfer blackened catfish to a wire rack to rest; this prevents steaming and keeps the crust crisp.
8. Slice hoagie rolls lengthwise, leaving one edge attached like a hinge.
9. Toast rolls cut-side down in the same skillet for 1–2 minutes until golden brown.
10. Spread mayonnaise evenly on the bottom half of each toasted roll.
11. Layer shredded lettuce and tomato slices over the mayonnaise.
12. Place one blackened catfish fillet atop the vegetables in each roll.
13. Drizzle lemon juice lightly over the catfish for a bright, acidic finish.
14. Close the sandwiches gently, pressing to compact the layers.
You’ll notice how the flaky, spice-crusted fish contrasts with the cool crunch of lettuce, while the soft roll soaks up just enough juiciness without becoming soggy. For a leisurely twist, slice the sandwich diagonally and serve with pickled okra or a side of sweet potato fries to balance the heat.
Blackened Catfish with Mango Salsa
Zestfully remembering how the golden light of late afternoon used to dance across my grandmother’s kitchen counter, I find myself drawn back to this simple, vibrant dish—a quiet celebration of warmth and spice that feels like coming home. There’s something deeply comforting in the sizzle of catfish meeting a hot skillet, a moment that slows time and fills the air with promise. Today, I’m revisiting this recipe, letting the bold, blackened crust and sweet mango salsa remind me of meals shared and memories made.
Ingredients
– 4 catfish fillets (about 6 oz each, patted dry for better searing)
– 2 tbsp olive oil (or any neutral oil with high smoke point)
– 1 tbsp smoked paprika (for depth; adjust for milder heat)
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp cayenne pepper (reduce if sensitive to spice)
– 1 tsp dried thyme
– 1 large ripe mango, diced (about 1 cup)
– 1/2 red onion, finely chopped
– 1 jalapeño, seeded and minced (optional, for extra kick)
– 1/4 cup fresh cilantro, chopped
– 2 tbsp lime juice (freshly squeezed for brightest flavor)
– Salt, to season (I prefer sea salt for finishing)
Instructions
1. Pat the catfish fillets completely dry with paper towels to ensure a crisp crust.
2. In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne, dried thyme, and 1 teaspoon of salt.
3. Rub the spice mixture evenly over both sides of each catfish fillet.
4. Heat a large cast-iron skillet over medium-high heat until a drop of water sizzles and evaporates immediately.
5. Add olive oil to the hot skillet and swirl to coat the surface evenly.
6. Carefully place the seasoned catfish fillets in the skillet, laying them away from you to avoid oil splatter.
7. Cook the catfish for 4–5 minutes without moving, until the underside develops a dark, blackened crust.
8. Flip the fillets using a thin spatula and cook for another 3–4 minutes, until the fish flakes easily with a fork.
9. While the catfish cooks, combine diced mango, red onion, jalapeño, cilantro, and lime juice in a medium bowl.
10. Gently toss the mango salsa ingredients until well mixed, then season with a pinch of salt.
11. Transfer the blackened catfish to a serving plate and let rest for 2 minutes to redistribute juices.
12. Top each fillet generously with the fresh mango salsa just before serving.
A flaky, tender interior gives way to that smoky, crackling crust, while the salsa bursts with juicy sweetness and a hint of lime. I love serving this over a bed of cilantro-lime rice or with warm corn tortillas for a handheld feast, letting the contrasts of heat and coolness play on the palate like a quiet, satisfying melody.
Blackened Catfish and Grits
Years ago, I first tasted this dish in a sleepy Louisiana café, the memory still vivid like yesterday’s rain. There’s something quietly comforting about the way spicy blackened catfish melts into creamy grits, a gentle reminder that some meals feel like coming home. You might find yourself making this on quiet Sunday evenings when the world outside slows to a whisper.
Ingredients
– 4 catfish fillets (6 oz each, patted dry)
– 1 cup stone-ground grits (not instant, for better texture)
– 4 cups water (for cooking grits)
– 2 tbsp blackening seasoning (homemade or store-bought)
– 1/2 cup heavy cream (or whole milk for lighter version)
– 4 tbsp unsalted butter (divided, cold for finishing grits)
– 2 tbsp vegetable oil (or any high-smoke-point oil)
– 1 tsp salt (for seasoning grits, adjust to taste)
– 1/4 tsp black pepper (freshly ground)
Instructions
1. Combine 1 cup grits and 4 cups water in a medium saucepan over medium heat.
2. Whisk grits continuously for 2 minutes to prevent clumping.
3. Reduce heat to low and simmer grits for 25 minutes, stirring every 5 minutes with a wooden spoon.
4. Pat 4 catfish fillets completely dry with paper towels while grits cook.
5. Rub 2 tbsp blackening seasoning evenly over all sides of each fillet.
6. Heat 2 tbsp vegetable oil in a cast-iron skillet over medium-high heat until shimmering (about 375°F).
7. Place seasoned catfish fillets in hot skillet without crowding.
8. Cook catfish for 4 minutes until a dark crust forms on the bottom.
9. Flip fillets carefully using a thin spatula.
10. Cook second side for 3 minutes until internal temperature reaches 145°F.
11. Stir 1/2 cup heavy cream into the cooked grits.
12. Add 3 tbsp cold butter to grits, stirring until fully incorporated.
13. Season grits with 1 tsp salt and 1/4 tsp black pepper.
14. Remove catfish from skillet and let rest 2 minutes before serving.
15. Divide creamy grits among four warm bowls.
16. Top each portion with one blackened catfish fillet.
17. Place remaining 1 tbsp butter on hot catfish to melt slightly.
Under the crisp blackened crust, the catfish remains remarkably moist, flaking apart at the gentle nudge of a fork. The creamy grits provide a soft landing for the spicy fish, their warmth spreading through the bowl like morning sunlight. Sometimes I serve it with a drizzle of hot sauce or a sprinkle of fresh chives, though it needs little beyond its own quiet perfection.
Blackened Catfish with Lemon Herb Rice
Dusk settles outside my kitchen window as I prepare this meal, the warmth of spices and the promise of comfort filling the quiet space. There’s something deeply satisfying about blackened catfish—the crackle of the crust, the tender flake within—paired with bright, herb-flecked rice that feels like sunshine on a plate. This dish carries memories of Southern rivers and summer evenings, transformed into a simple weeknight ritual.
Ingredients
– 4 catfish fillets (6 oz each, patted dry for better searing)
– 2 tbsp blackening seasoning (store-bought or homemade blend)
– 2 tbsp olive oil (or any high-heat oil)
– 1 cup long-grain white rice (rinsed until water runs clear)
– 2 cups water
– 2 tbsp fresh lemon juice (about 1 lemon)
– 1 tbsp unsalted butter (for richness)
– 2 tbsp chopped fresh parsley (or sub with cilantro)
– 1 tsp dried thyme (or 1 tbsp fresh)
– 1/2 tsp salt (adjust if seasoning contains salt)
Instructions
1. Rinse 1 cup long-grain white rice under cold water until the water runs clear to remove excess starch.
2. Combine the rinsed rice, 2 cups water, and 1/2 tsp salt in a medium saucepan.
3. Bring the rice mixture to a boil over high heat, then reduce heat to low, cover, and simmer for 18 minutes.
4. Remove the rice from heat and let it stand, covered, for 5 minutes to steam.
5. Pat 4 catfish fillets dry with paper towels to ensure a crisp crust.
6. Rub 2 tbsp blackening seasoning evenly over both sides of each fillet.
7. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering (about 350°F).
8. Place seasoned catfish fillets in the hot skillet and cook for 4 minutes without moving.
9. Flip the fillets using a spatula and cook for another 3–4 minutes until the internal temperature reaches 145°F.
10. Fluff the cooked rice with a fork to separate grains.
11. Stir 2 tbsp fresh lemon juice, 1 tbsp unsalted butter, 2 tbsp chopped fresh parsley, and 1 tsp dried thyme into the rice until well combined.
12. Serve the blackened catfish immediately over the lemon herb rice.
Flaky and robust, the catfish cracks open to reveal moist, pearlescent flesh, while the rice offers a zesty counterpoint with its lemon-kissed herbs. For a vibrant twist, top with quick-pickled red onions or serve alongside roasted asparagus spears, letting the bold spices mingle with earthy greens.
Blackened Catfish Salad with Avocado Dressing
Sometimes the simplest meals emerge from quiet afternoons, when the kitchen becomes a sanctuary rather than a workspace. This blackened catfish salad arrived on one such day, born from a craving for something both vibrant and comforting, with spices that warm from the inside out. It’s a dish that feels like a gentle exhale, each component coming together to create something greater than the sum of its parts.
Ingredients
– 2 catfish fillets (about 6 oz each), patted dry with paper towels
– 1 tbsp paprika, for smoky depth
– 1 tsp garlic powder, or granulated garlic
– 1 tsp onion powder
– 1/2 tsp cayenne pepper, adjust for heat preference
– 1/2 tsp dried thyme
– 1/2 tsp salt
– 2 tbsp olive oil, or any neutral high-heat oil
– 4 cups mixed greens, such as romaine and arugula
– 1 ripe avocado, pitted and scooped
– 1/4 cup plain Greek yogurt, for creaminess
– 2 tbsp lime juice, freshly squeezed
– 2 tbsp water, to thin the dressing if needed
– 1 tbsp chopped fresh cilantro, or parsley as substitute
Instructions
1. Pat the catfish fillets completely dry with paper towels to ensure a crisp sear.
2. In a small bowl, combine the paprika, garlic powder, onion powder, cayenne pepper, dried thyme, and salt to create the blackening spice blend.
3. Rub the spice mixture evenly over both sides of each catfish fillet, pressing gently to adhere.
4. Heat the olive oil in a cast-iron skillet over medium-high heat until it shimmers, about 2 minutes.
5. Carefully place the seasoned catfish fillets in the hot skillet; they should sizzle immediately upon contact.
6. Cook the catfish for 4 minutes without moving them to develop a dark, crusty exterior.
7. Flip the fillets using a spatula and cook for another 3–4 minutes until the internal temperature reaches 145°F.
8. Transfer the cooked catfish to a plate and let them rest for 3 minutes to allow juices to redistribute.
9. While the catfish rests, add the mixed greens to a large serving bowl.
10. In a blender, combine the avocado, Greek yogurt, lime juice, water, and chopped cilantro.
11. Blend the dressing on high speed for 30 seconds until completely smooth and creamy.
12. Drizzle half of the avocado dressing over the mixed greens and toss gently to coat.
13. Slice the rested catfish fillets into 1-inch thick pieces.
14. Arrange the sliced catfish over the dressed greens.
15. Drizzle the remaining avocado dressing over the top of the salad.
Crispy-edged catfish flakes tenderly against the cool, creamy dressing, each bite a contrast of heat and soothing richness. Consider serving it tucked into warm tortillas for a handheld twist, or alongside grilled corn to highlight the smoky spices. The textures play beautifully—crunchy greens, velvety dressing, and that perfectly blackened crust that crackles with every forkful.
Blackened Catfish with Creole Remoulade
Remembering how the autumn light falls differently each year, I find myself returning to this recipe, its spices warming the kitchen like a slow, steady heartbeat. There’s something quietly grounding in the ritual of blackening catfish, the way the bold crust gives way to tender flesh beneath, all brightened by a tangy Creole remoulade that ties everything together with a gentle, creamy finish.
Ingredients
– 4 catfish fillets (6 oz each), patted dry for better searing
– 2 tbsp paprika, for smoky depth
– 1 tbsp garlic powder
– 1 tsp onion powder
– 1 tsp dried thyme
– 1 tsp cayenne pepper, adjust for heat preference
– 1 tsp salt
– ½ tsp black pepper
– 2 tbsp olive oil, or any high-heat oil
– ½ cup mayonnaise
– 2 tbsp Creole mustard
– 1 tbsp lemon juice, fresh for brightness
– 1 tsp hot sauce, like Tabasco
– 1 tbsp chopped parsley, for garnish
Instructions
1. In a small bowl, whisk together paprika, garlic powder, onion powder, thyme, cayenne, salt, and black pepper until fully combined.
2. Pat catfish fillets completely dry with paper towels to ensure the spice rub adheres well and promotes even browning.
3. Generously coat both sides of each fillet with the spice mixture, pressing gently to help it stick.
4. Heat olive oil in a large cast-iron skillet over medium-high heat until it shimmers, about 2 minutes.
5. Carefully place fillets in the hot skillet, cooking for 4–5 minutes until the underside forms a dark, crusty layer.
6. Flip fillets using a spatula and cook for another 4–5 minutes until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
7. While the fish cooks, combine mayonnaise, Creole mustard, lemon juice, and hot sauce in a bowl, stirring until smooth for the remoulade.
8. Transfer blackened catfish to a plate and let rest for 2 minutes to allow juices to redistribute.
9. Drizzle remoulade over the fillets or serve it on the side, then garnish with chopped parsley.
Just out of the skillet, the catfish offers a satisfying crackle against the fork, giving way to moist, flaky layers that soak up the remoulade’s zesty kick. I love pairing it with simple roasted sweet potatoes or a crisp green salad, letting the bold spices and creamy sauce create a comforting balance on the plate.
Blackened Catfish and Corn Maque Choux
Drifting through my kitchen memories, I find myself returning to this humble dish, where the boldness of Southern spices meets the gentle sweetness of late summer corn. There’s something deeply comforting about how the fiery crust gives way to tender fish, while the corn maque choux whispers of simpler times gathered around family tables. Perhaps you’ll discover that same quiet satisfaction when you prepare this meal on a slow evening, letting the aromas fill your home with warmth.
Ingredients
– 4 catfish fillets (about 6 oz each, pat dry thoroughly)
– 2 tbsp blackening seasoning (homemade or store-bought blend)
– 3 tbsp vegetable oil (or any high-smoke-point oil)
– 4 ears fresh corn (or 3 cups frozen kernels, thawed)
– 1 medium yellow onion (diced to ¼-inch pieces)
– 1 green bell pepper (seeded and diced)
– 2 cloves garlic (minced finely)
– ½ cup heavy cream (substitute with half-and-half for lighter version)
– 2 tbsp unsalted butter (cut into small cubes)
– ¼ tsp cayenne pepper (reduce to ⅛ tsp for milder heat)
– Salt (start with ½ tsp and adjust later)
Instructions
1. Pat catfish fillets completely dry with paper towels on both sides.
2. Sprinkle ½ tablespoon blackening seasoning evenly over each fillet, pressing gently to adhere.
3. Heat 2 tablespoons vegetable oil in a large cast-iron skillet over medium-high heat until shimmering (about 375°F).
4. Carefully place seasoned fillets in the hot skillet, leaving space between them.
5. Cook fillets undisturbed for 4 minutes until a dark crust forms on the bottom.
6. Flip fillets using a thin spatula and cook for another 3 minutes until flesh flakes easily.
7. Transfer cooked fillets to a clean plate and tent loosely with foil.
8. While fish rests, heat remaining 1 tablespoon oil in the same skillet over medium heat.
9. Add diced onion and bell pepper, sautéing for 5 minutes until softened.
10. Stir in minced garlic and cook for 30 seconds until fragrant.
11. Cut corn kernels from cobs directly into the skillet (or add thawed frozen kernels).
12. Cook corn mixture for 6 minutes, stirring occasionally, until kernels brighten.
13. Pour in heavy cream and add cayenne pepper and ½ teaspoon salt.
14. Simmer uncovered for 4 minutes until cream thickens slightly.
15. Remove skillet from heat and stir in butter cubes until melted and creamy.
16. Taste maque choux and add more salt if needed.
Serving this dish feels like uncovering hidden treasures—the crackle of blackened spice giving way to moist catfish, while the creamy corn maque choux offers sweet respite. I love spooning extra maque choux over the fish, letting the sauces mingle on the plate, or serving it alongside crusty bread to soak up every last bit of the creamy corn mixture.
Blackened Catfish with Spicy Collard Greens
Vividly remembering the humid summer evenings of my childhood, I find myself drawn back to the kitchen today, craving the bold comfort of this particular dish—the way the spices bloom in the hot pan and the greens wilt into something deeply nourishing.
Ingredients
– 2 catfish fillets (about 6 oz each, patted dry for better searing)
– 1 tbsp blackening seasoning (or Cajun seasoning blend)
– 2 tbsp vegetable oil (or any neutral oil with high smoke point)
– 1 bunch collard greens (stems removed, leaves chopped)
– 1 small yellow onion (thinly sliced)
– 2 cloves garlic (minced)
– 1 tbsp apple cider vinegar (brightens the greens)
– 1/4 tsp red pepper flakes (adjust for desired heat)
– 1/2 cup chicken broth (or vegetable broth for a vegetarian version)
– 1 tbsp unsalted butter (for finishing the greens)
Instructions
1. Pat the catfish fillets completely dry with paper towels to ensure a crisp crust.
2. Rub the blackening seasoning evenly over both sides of each fillet.
3. Heat the vegetable oil in a large cast-iron skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the seasoned catfish fillets in the hot skillet; they should sizzle immediately.
5. Cook the catfish for 4 minutes without moving them to develop a dark crust.
6. Flip the fillets carefully using a thin spatula.
7. Cook for another 3–4 minutes until the fish flakes easily with a fork.
8. Transfer the catfish to a clean plate and tent loosely with foil.
9. Reduce the skillet heat to medium and add the sliced onion.
10. Sauté the onion for 3 minutes until softened and lightly browned.
11. Add the minced garlic and red pepper flakes; cook for 30 seconds until fragrant.
12. Stir in the chopped collard greens in two batches, wilting each addition before adding more.
13. Pour in the chicken broth and apple cider vinegar, scraping up any browned bits from the skillet bottom.
14. Cover the skillet and simmer the greens for 15 minutes until tender but still vibrant.
15. Uncover the skillet and stir in the butter until melted and glossy.
16. Season the greens with a pinch of salt if needed after tasting. On the plate, the catfish’s crackled crust gives way to moist, flaky flesh, while the spicy collard greens offer a sharp, vinegar-kissed contrast that cuts through the richness. For a complete meal, serve it over creamy stone-ground grits to soak up every bit of the potlikker.
Blackened Catfish with Crawfish Étouffée
Sometimes the best meals emerge from quiet kitchen moments, when spices bloom in hot oil and simple ingredients transform into something deeply comforting. This blackened catfish with crawfish étouffée feels like a warm embrace from the bayou, where bold flavors mingle gently with tender seafood. It’s the kind of dish that invites you to slow down and savor each bite, letting the richness unfold like a cherished memory.
Ingredients
– 4 catfish fillets (6 oz each, patted dry)
– 2 tbsp blackening seasoning (or Cajun blend, adjust to heat preference)
– 1 lb crawfish tails (thawed if frozen)
– 1/2 cup unsalted butter (divided, or substitute with olive oil for lightness)
– 1 medium yellow onion (finely diced)
– 1 green bell pepper (seeded and chopped)
– 2 celery stalks (sliced thin)
– 3 cloves garlic (minced)
– 1/4 cup all-purpose flour
– 2 cups seafood or chicken broth (warmed)
– 1/4 cup fresh parsley (chopped, plus extra for garnish)
– 1 tsp smoked paprika (for depth)
– 1/2 tsp cayenne pepper (reduce if sensitive to spice)
– 2 tbsp vegetable oil (or any high-smoke-point oil)
– Salt to taste (start with 1/2 tsp)
Instructions
1. Pat the catfish fillets dry with paper towels and rub both sides evenly with blackening seasoning.
2. Heat a large cast-iron skillet over medium-high heat until a drop of water sizzles, about 3 minutes.
3. Add 1 tablespoon of vegetable oil to the skillet and swirl to coat the surface.
4. Place the seasoned catfish fillets in the skillet and cook for 4 minutes without moving them to develop a crust.
5. Flip the fillets using a spatula and cook for another 3–4 minutes until the flesh flakes easily with a fork.
6. Transfer the catfish to a plate and cover loosely with foil to keep warm.
7. In a Dutch oven or heavy pot, melt 1/4 cup of butter over medium heat until foamy.
8. Add the diced onion, bell pepper, and celery, stirring occasionally until softened, about 6 minutes.
9. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
10. Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes to form a light roux.
11. Gradually pour in the warmed broth while whisking to prevent lumps, then bring to a gentle simmer.
12. Add the crawfish tails, smoked paprika, cayenne, and salt, stirring to combine.
13. Reduce heat to low and simmer uncovered for 10 minutes, stirring occasionally, until the sauce thickens slightly.
14. Stir in the remaining 1/4 cup of butter and chopped parsley until the butter melts and incorporates.
15. Taste the étouffée and adjust seasoning if needed, then spoon it over the blackened catfish fillets. A final dusting of smoked paprika over the blackened crust enhances its earthy aroma, while the étouffée’s velvety texture clings to each flaky bite. Serve it alongside steamed rice to soak up every drop of the rich, spiced sauce, or with crusty bread for dipping—a humble yet deeply satisfying meal that feels like a quiet celebration.
Blackened Catfish and Red Beans
Often, the simplest meals carry the deepest comfort, like this blackened catfish settled beside earthy red beans. On quiet evenings when the world feels too loud, I find myself returning to this humble pairing, where spice and soul meet in my cast iron. There’s something grounding in the sizzle, the slow simmer, the way the kitchen fills with warmth.
Ingredients
– 4 catfish fillets (6 oz each, patted dry for better searing)
– 1 cup dried red beans (soaked overnight, or use canned for convenience)
– 2 tbsp blackening seasoning (homemade or store-bought, adjust to heat preference)
– 3 tbsp vegetable oil (or any neutral oil with high smoke point)
– 1 small yellow onion, diced (about 1 cup)
– 2 celery stalks, finely chopped
– 1 green bell pepper, diced
– 3 garlic cloves, minced
– 4 cups chicken broth (low-sodium, or substitute with water)
– 1 tsp smoked paprika (for depth, not spice)
– 1 bay leaf (remove before serving)
– 1 tbsp apple cider vinegar (brightens the beans at the end)
Instructions
1. Rinse the soaked red beans thoroughly in a colander under cold water.
2. Heat 1 tablespoon of vegetable oil in a large pot over medium heat until it shimmers.
3. Add the diced onion, celery, and bell pepper to the pot, stirring occasionally until the onions turn translucent, about 5–7 minutes.
4. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
5. Pour in the rinsed red beans, chicken broth, smoked paprika, and bay leaf, bringing the mixture to a boil.
6. Reduce the heat to low, cover the pot, and simmer the beans for 1 hour and 15 minutes until tender but not mushy, stirring every 20 minutes to prevent sticking.
7. Pat the catfish fillets completely dry with paper towels to ensure a crisp crust.
8. Rub the blackening seasoning evenly over both sides of each fillet, pressing gently to adhere.
9. Heat the remaining 2 tablespoons of vegetable oil in a cast-iron skillet over medium-high heat until it just begins to smoke, about 3–4 minutes.
10. Carefully place the seasoned catfish fillets in the hot skillet, cooking for 4–5 minutes until the underside forms a dark, crusty sear.
11. Flip the fillets using a spatula and cook for another 3–4 minutes until the flesh flakes easily with a fork.
12. Remove the skillet from heat and transfer the catfish to a plate to rest.
13. Stir the apple cider vinegar into the cooked red beans, then remove and discard the bay leaf.
14. Season the beans with salt only after cooking to keep them tender.
15. Spoon the red beans onto plates and top with the blackened catfish fillets.
A flaky, pepper-crusted fillet gives way to tender flesh, while the beans, laced with vinegar, cut through the richness. I love serving this over creamy grits or with a wedge of cornbread to soak up every last bit, turning a weeknight meal into a small, soulful celebration.
Blackened Catfish with Jalapeño Cornbread
Often, I find myself drawn to recipes that carry both warmth and a gentle kick, much like the quiet evenings that call for something comforting yet spirited. This blackened catfish with jalapeño cornbread is one of those dishes that feels like a slow, thoughtful conversation with the kitchen, where each ingredient has its moment to shine. It’s a humble meal that brings together earthy spices and a touch of heat in a way that feels both familiar and quietly special.
Ingredients
– 4 catfish fillets (about 6 oz each, patted dry for better searing)
– 1 cup cornmeal (fine or medium grind for tender texture)
– 1/2 cup all-purpose flour (or gluten-free blend if preferred)
– 1 cup buttermilk (shaken well for even coating)
– 2 jalapeños (seeds removed for milder heat, or kept for extra spice)
– 1/4 cup vegetable oil (or any neutral oil with high smoke point)
– 2 tbsp unsalted butter (for richness, or substitute with olive oil)
– 1 tbsp paprika (smoked variety adds depth)
– 1 tsp garlic powder (adjust to taste)
– 1 tsp onion powder
– 1/2 tsp cayenne pepper (reduce if sensitive to heat)
– 1/2 tsp dried thyme
– 1/2 tsp salt (fine sea salt for even distribution)
– 1/4 tsp black pepper (freshly ground for best flavor)
– 1 tsp baking powder (for cornbread lift)
– 1/2 cup milk (whole milk for richness, or any plant-based alternative)
– 1 large egg (lightly beaten)
Instructions
1. Preheat your oven to 375°F and lightly grease an 8-inch cast-iron skillet or baking dish.
2. In a medium bowl, whisk together the cornmeal, flour, baking powder, and 1/2 tsp salt until no lumps remain.
3. Stir in the milk, egg, and finely chopped jalapeños until the batter is just combined; avoid overmixing for a tender crumb.
4. Pour the batter into the prepared skillet and bake for 20–25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
5. While the cornbread bakes, pat the catfish fillets dry with paper towels to ensure a crisp crust.
6. In a small bowl, mix the paprika, garlic powder, onion powder, cayenne, thyme, 1/2 tsp salt, and black pepper to create the blackening spice blend.
7. Brush both sides of each fillet with buttermilk, then dredge them evenly in the spice blend, pressing gently to adhere.
8. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
9. Carefully place the coated fillets in the hot skillet and cook for 4–5 minutes per side, until the spice crust is dark and crispy and the fish flakes easily with a fork.
10. During the last minute of cooking, add the butter to the skillet and baste the fillets for added richness and flavor.
11. Remove the cornbread from the oven and let it cool in the skillet for 5 minutes before slicing.
12. Serve the blackened catfish alongside warm slices of jalapeño cornbread.
Flaky and moist, the catfish melts under its smoky, peppery crust, while the cornbread offers a soft, crumbly contrast with pockets of gentle heat. For a cozy twist, crumble extra cornbread over the fish to soak up the spiced butter, or pair it with a simple slaw to balance the warmth. It’s a dish that holds space for quiet moments, where each bite feels both comforting and alive.
Blackened Catfish and Sweet Potato Hash
Lately, I’ve found myself craving the kind of meal that feels like a warm embrace on a quiet evening, something that fills the kitchen with comforting aromas and rewards a little patience with deep, satisfying flavors. This particular combination, with its spicy crust and sweet, earthy base, has become my go-to for turning an ordinary night into something gently special.
Ingredients
– 2 catfish fillets (about 6 oz each, patted dry)
– 1 large sweet potato (peeled and diced into ½-inch cubes)
– 1 small yellow onion (diced)
– 1 red bell pepper (diced)
– 2 tbsp olive oil (or any neutral oil)
– 1 tbsp blackening seasoning (store-bought or homemade blend)
– ½ tsp salt (adjust to taste)
– ¼ tsp black pepper (freshly ground)
– 2 tbsp unsalted butter (for richness)
– Fresh parsley (chopped, for garnish)
Instructions
1. Preheat a large cast-iron skillet over medium-high heat for 5 minutes until evenly hot.
2. Toss the diced sweet potato with 1 tablespoon of olive oil, ¼ teaspoon of salt, and ⅛ teaspoon of black pepper in a medium bowl.
3. Add the sweet potato to the hot skillet in a single layer and cook for 8 minutes, stirring only once halfway through to encourage browning.
4. Stir in the diced onion and red bell pepper, then cook for another 6 minutes until the vegetables are tender and the potato edges are crisp.
5. Transfer the hash to a plate and cover loosely with foil to keep warm.
6. Pat the catfish fillets completely dry with paper towels to ensure a proper sear.
7. Rub both sides of each fillet evenly with the blackening seasoning, pressing gently to adhere.
8. Add the remaining 1 tablespoon of olive oil to the same skillet over medium-high heat.
9. Place the seasoned catfish fillets in the skillet and cook for 4 minutes without moving them to develop a dark crust.
10. Carefully flip the fillets using a thin spatula and cook for another 3 minutes until the flesh flakes easily with a fork.
11. Reduce the heat to low and add the butter to the skillet, swirling it for 30 seconds until melted and slightly browned.
12. Spoon the browned butter over the catfish fillets for extra flavor.
13. Divide the sweet potato hash between two plates and top each with a blackened catfish fillet.
14. Garnish with fresh chopped parsley.
What makes this dish so memorable is the contrast between the crackling spice crust on the fish and the soft, caramelized sweetness of the hash beneath it. For a lovely presentation, try serving it alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness, letting each component shine in its own quiet way.
Blackened Catfish with Andouille Sausage
Sometimes the best meals come from the simplest combinations, when bold flavors meet humble ingredients in the quiet of the kitchen. This blackened catfish with andouille sausage feels like one of those comforting, uncomplicated dinners that somehow tastes like so much more. It’s the kind of dish that fills the house with warmth and leaves you feeling deeply satisfied.
Ingredients
– 4 catfish fillets (about 6 oz each), patted dry
– 8 oz andouille sausage, sliced into ½-inch rounds
– 2 tbsp olive oil (or any neutral oil)
– 2 tbsp blackening seasoning (store-bought or homemade blend)
– 1 medium yellow onion, thinly sliced
– 1 green bell pepper, thinly sliced
– 2 cloves garlic, minced
– ½ cup chicken broth (low-sodium preferred)
– 2 tbsp unsalted butter
– Fresh parsley, chopped (for garnish)
Instructions
1. Pat the catfish fillets completely dry with paper towels to ensure a good sear.
2. Rub 1 tablespoon of blackening seasoning evenly over both sides of each fillet.
3. Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the catfish fillets in the hot skillet and cook for 4 minutes without moving them to develop a dark crust.
5. Flip the fillets carefully using a spatula and cook for another 3–4 minutes until the internal temperature reaches 145°F.
6. Transfer the catfish to a clean plate and cover loosely with foil to keep warm.
7. Add the remaining 1 tablespoon of olive oil to the same skillet over medium heat.
8. Add the sliced andouille sausage and cook for 3–4 minutes, stirring occasionally, until lightly browned.
9. Add the sliced onion and bell pepper to the skillet and cook for 5–6 minutes, stirring frequently, until softened.
10. Stir in the minced garlic and cook for 1 minute until fragrant.
11. Pour in the chicken broth, scraping the bottom of the skillet to release any browned bits.
12. Simmer the mixture for 2–3 minutes until the liquid reduces by half.
13. Stir in the butter until melted and the sauce slightly thickens, about 1 minute.
14. Return the catfish fillets to the skillet, spooning the sausage and vegetable mixture over them.
15. Garnish with chopped fresh parsley before serving.
Now the catfish flakes apart with just a gentle nudge of your fork, its spicy crust giving way to tender flesh beneath. That smoky andouille mingles with the sweet peppers and onions in a rich, buttery sauce that begs to be sopped up with crusty bread. Try serving it over creamy grits or with a simple green salad to balance the heat.
Blackened Catfish with Dirty Rice
Perhaps some meals arrive not with fanfare, but with a quiet, steady warmth that fills the kitchen and the soul. This blackened catfish, resting on a bed of savory rice, is one of those humble, comforting dishes that feels like a gentle exhale at the end of a long day.
Ingredients
– 4 (6-ounce) catfish fillets
– 1 cup long-grain white rice
– 2 cups chicken broth
– 1 medium yellow onion, diced
– 1 green bell pepper, diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 2 tbsp Cajun seasoning, divided
– 1 tbsp smoked paprika
– 1 tsp dried thyme
– 1/2 tsp cayenne pepper, or less for milder heat
– 2 tbsp vegetable oil, or any neutral oil
– 1 tbsp butter
– 1/2 lb andouille sausage, sliced into rounds
– 1/4 cup fresh parsley, chopped
– Salt to taste
Instructions
1. Rinse 1 cup of long-grain white rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch.
2. Heat 1 tablespoon of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat for 2 minutes.
3. Add 1/2 lb of sliced andouille sausage and cook for 5-7 minutes, stirring occasionally, until lightly browned and fragrant.
4. Add the diced yellow onion, green bell pepper, and celery stalks to the pot and cook for 6-8 minutes, stirring, until the vegetables have softened.
5. Stir in the minced garlic and cook for 1 more minute until fragrant.
6. Add the rinsed rice to the pot and stir constantly for 2 minutes to lightly toast the grains.
7. Pour in 2 cups of chicken broth, 1 tablespoon of Cajun seasoning, 1 teaspoon of dried thyme, and a pinch of salt, then bring to a boil.
8. Once boiling, immediately reduce the heat to low, cover the pot tightly, and simmer for 18-20 minutes without lifting the lid.
9. While the rice cooks, pat the 4 catfish fillets completely dry with paper towels to ensure a good sear.
10. In a small bowl, mix the remaining 1 tablespoon of Cajun seasoning, 1 tablespoon of smoked paprika, and 1/2 teaspoon of cayenne pepper.
11. Rub the spice mixture evenly over all sides of each catfish fillet.
12. Heat the remaining 1 tablespoon of vegetable oil in a large cast-iron skillet over medium-high heat for 3 minutes until shimmering.
13. Carefully place the seasoned catfish fillets in the hot skillet and cook undisturbed for 4-5 minutes until a dark crust forms on the bottom.
14. Flip the fillets using a thin spatula and cook for another 3-4 minutes until the fish flakes easily with a fork.
15. Remove the skillet from heat and add 1 tablespoon of butter, swirling the pan until it melts and foams.
16. Fluff the finished rice with a fork and stir in the 1/4 cup of chopped fresh parsley.
17. Spoon the dirty rice onto plates and top with the blackened catfish fillets.
This dish offers a beautiful contrast of textures, from the flaky, spice-crusted fish to the tender, savory rice studded with sausage. The deep, smoky flavors mellow into a comforting warmth that pairs wonderfully with a simple green salad or steamed greens. There’s a quiet satisfaction in how the buttery pan sauce from the fish mingles with the rice, creating a final, cohesive bite that feels both rustic and deeply nourishing.
Blackened Catfish with Fried Green Tomatoes
Holding this warm plate of Blackened Catfish with Fried Green Tomatoes feels like a quiet celebration of Southern comfort. There’s something deeply satisfying about the way the spices cling to the fish and the crisp, tangy tomatoes cut through the richness. It’s a dish that invites you to slow down and savor each bite, perfect for a cozy evening at home.
Ingredients
– 4 catfish fillets (6 oz each, patted dry for better searing)
– 2 large green tomatoes (sliced ¼-inch thick for even frying)
– 1 cup buttermilk (or whole milk with 1 tbsp lemon juice stirred in)
– 1 cup cornmeal (fine-grind works best for a delicate crust)
– ½ cup all-purpose flour (plus 2 tbsp for dredging)
– 2 tbsp blackening seasoning (store-bought or homemade, adjust spice level to preference)
– ½ cup vegetable oil (or any neutral oil with high smoke point)
– 2 tbsp unsalted butter (for richness, optional but recommended)
– Salt to taste (start with ½ tsp in cornmeal mixture)
Instructions
1. In a shallow dish, whisk together cornmeal, ½ cup flour, and ½ tsp salt until fully combined.
2. Pour buttermilk into a separate shallow dish, then dip each green tomato slice into buttermilk, letting excess drip off.
3. Dredge each tomato slice in the cornmeal mixture, pressing gently to adhere coating evenly on both sides.
4. Heat ¼ cup vegetable oil in a large skillet over medium-high heat until it shimmers (about 350°F).
5. Carefully place coated tomato slices in the hot oil, frying for 2-3 minutes per side until golden brown and crisp.
6. Transfer fried tomatoes to a paper towel-lined plate to drain excess oil, sprinkling lightly with salt while hot.
7. Pat catfish fillets completely dry with paper towels to ensure a crisp crust forms during cooking.
8. Rub blackening seasoning evenly over both sides of each fillet, pressing gently to help it adhere.
9. Heat remaining ¼ cup oil and butter in the same skillet over medium-high heat until butter melts and foam subsides.
10. Place seasoned catfish fillets in the skillet, cooking for 4-5 minutes without moving until a dark crust forms.
11. Flip fillets carefully using a spatula, then cook for another 3-4 minutes until flesh flakes easily with a fork.
12. Remove catfish from skillet and let rest for 2 minutes before serving to allow juices to redistribute.
The catfish emerges with a crackling spice crust that gives way to tender, flaky flesh, while the fried green tomatoes offer a satisfying crunch and bright acidity. Try stacking a tomato slice atop each fillet for a beautiful presentation, or serve alongside creamy coleslaw to balance the heat. This combination creates a wonderful play of textures and flavors that feels both rustic and refined.
Blackened Catfish with Cajun Butter Sauce
Under the soft glow of the kitchen light, I find myself drawn to the simple ritual of preparing dinner, the spices and butter promising warmth on this quiet evening. There’s something grounding about the sizzle of fish meeting a hot skillet, a moment that slows time and fills the air with anticipation. This dish, with its bold spices and rich sauce, feels like a comforting embrace after a long day.
Ingredients
– 4 catfish fillets (about 6 oz each, patted dry for better searing)
– 2 tbsp Cajun seasoning (adjust to taste for spice level)
– 1/4 cup unsalted butter (divided, for richness)
– 2 tbsp olive oil (or any neutral oil, for high-heat cooking)
– 3 cloves garlic (minced, for aromatic depth)
– 1/4 cup chicken broth (or vegetable broth, to deglaze the pan)
– 1 tbsp lemon juice (freshly squeezed, for brightness)
– 2 tbsp chopped fresh parsley (for garnish and freshness)
Instructions
1. Pat the catfish fillets dry with paper towels to ensure a crisp crust.
2. Rub both sides of each fillet evenly with Cajun seasoning, pressing gently to adhere.
3. Heat a large cast-iron skillet over medium-high heat until very hot, about 2 minutes.
4. Add olive oil to the skillet and swirl to coat the bottom evenly.
5. Place the seasoned catfish fillets in the skillet, cooking for 4–5 minutes until the edges blacken and the bottom releases easily.
6. Flip the fillets carefully using a spatula and cook for another 3–4 minutes until opaque and flaky.
7. Transfer the cooked catfish to a plate and cover loosely with foil to keep warm.
8. Reduce the skillet heat to medium and add 2 tablespoons of butter, allowing it to melt completely.
9. Sauté the minced garlic in the butter for 30–45 seconds until fragrant but not browned.
10. Pour in the chicken broth, scraping the skillet bottom with a wooden spoon to lift any browned bits.
11. Stir in the remaining 2 tablespoons of butter and lemon juice, simmering for 1–2 minutes until the sauce thickens slightly.
12. Spoon the Cajun butter sauce over the catfish fillets and garnish with chopped parsley.
Zesty and deeply savory, the blackened crust gives way to tender, flaky fish that melts with each bite. Serve it alongside creamy grits or a crisp green salad to balance the heat, letting the buttery sauce pool invitingly on the plate.
Summary
Cajun-inspired blackened catfish offers endless possibilities for home cooks seeking bold, spicy flavors. From classic preparations to creative twists, these 18 recipes provide something for every taste. We hope you’ll try a few, share your favorites in the comments below, and pin this collection to your Pinterest boards for future cooking inspiration!
