When it comes to spicy, flavorful fish dishes, few options can compare to blackened catfish. This classic Louisiana recipe has gained popularity across the country for its bold, savory flavor and ease of preparation. But why settle for just one way of making blackened catfish when you can try a dozen or more? In this article, we’ll explore 18 spicy blackened catfish recipes that showcase the rich flavors of Cajun cuisine.
From classic dishes like Blackened Catfish with Garlic Butter Sauce to more adventurous options like Cajun Blackened Catfish Tacos and Blackened Catfish Po’ Boy Sandwich, these recipes are sure to satisfy your cravings for spicy, Cajun-inspired seafood. Whether you’re a seasoned chef or just looking for new ideas to spice up your dinner routine, you won’t want to miss these mouth-watering blackened catfish recipes.
Blackened Catfish with Garlic Butter Sauce
This recipe combines the bold flavors of blackening seasoning and garlic butter to create a mouthwatering catfish dish that’s sure to please.
Ingredients:
– 4 catfish fillets (6 oz each)
– 2 tbsp blackening seasoning
– 1/2 cup unsalted butter, softened
– 3 cloves garlic, minced
– 1 lemon, sliced
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F.
2. In a small bowl, mix together blackening seasoning and 1 tbsp of the softened butter until well combined.
3. Season the catfish fillets with salt and pepper.
4. Place the catfish on a baking sheet lined with parchment paper, leaving space between each fillet.
5. Spread the blackening butter mixture evenly over each catfish fillet.
6. Bake for 12-15 minutes or until cooked through.
7. Meanwhile, melt the remaining 1/2 cup of butter in a saucepan over medium heat.
8. Add minced garlic and cook for an additional 2-3 minutes or until fragrant.
9. Serve the blackened catfish with the garlic butter sauce spooned over the top.
Cooking Time: 12-15 minutes
Cajun Blackened Catfish Tacos
Experience the bold flavors of Louisiana with these mouthwatering Cajun blackened catfish tacos. Spicy and smoky, this dish combines the richness of catfish with the excitement of a taco.
Ingredients:
– 4 catfish fillets
– 2 tbsp butter
– 1 tsp Cajun seasoning
– 1 tsp paprika
– 1/2 tsp cayenne pepper
– Salt and pepper to taste
– 8-10 corn tortillas
– Lettuce, tomato, avocado, sour cream, cilantro (optional)
– Blackened seasoning mix (store-bought or homemade)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, mix together butter, Cajun seasoning, paprika, and cayenne pepper.
3. Season catfish fillets with salt and blackening mixture.
4. Grill catfish for 3-4 minutes per side or until cooked through.
5. Warm tortillas by wrapping in foil and heating on grill or in oven.
6. Assemble tacos with grilled catfish, lettuce, tomato, avocado, sour cream, and cilantro (if using).
7. Serve immediately.
Cooking Time: 15-20 minutes
Blackened Catfish Po’ Boy Sandwich
A twist on the classic po’ boy sandwich, this blackened catfish version is a flavorful and spicy take on the original. This recipe combines the crispy, spicy crust of blackening seasoning with the tender flaky fish and crunchy lettuce, all piled high on a soft baguette.
Ingredients:
– 4 catfish fillets
– 2 tbsp blackening seasoning
– 1 tsp paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp cayenne pepper
– 1/4 tsp salt
– 1/4 tsp black pepper
– 4 baguette slices
– Lettuce, tomato, pickles, and remoulade sauce (optional)
Instructions:
1. Preheat oven to 400°F.
2. In a shallow dish, mix together blackening seasoning, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
3. Dip each catfish fillet into the spice mixture, coating evenly.
4. Heat 1 tbsp of oil in an oven-safe skillet over medium-high heat. Cook catfish for 2-3 minutes on each side, or until cooked through.
5. Place baguette slices on a baking sheet and toast in the oven for 2-3 minutes, or until crispy.
6. Assemble sandwiches by placing blackened catfish on toasted baguette, topping with lettuce, tomato, pickles, and remoulade sauce (if using).
Cooking Time: 12-15 minutes
Blackened Catfish with Mango Salsa
A flavorful fusion of spicy and sweet, this blackened catfish recipe pairs perfectly with a fresh mango salsa. This bold dish is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 catfish fillets (6 oz each)
– 1 tsp blackening seasoning
– 2 tbsp butter
– 1/2 cup mango chunks
– 1/2 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– Juice of 1 lime
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season catfish fillets with blackening seasoning.
3. Heat butter in a large skillet over medium-high heat. Add catfish and cook for 2-3 minutes on each side, or until cooked through.
4. Meanwhile, combine mango chunks, red onion, jalapeño pepper, and lime juice in a bowl.
5. Serve blackened catfish with mango salsa spooned on top.
Cooking Time: 12-15 minutes
Blackened Catfish and Grits
A classic Southern dish that combines the rich flavors of blackening seasoning with the comforting warmth of creamy grits.
Ingredients:
– 4 catfish fillets (6 oz each)
– 2 tbsp blackening seasoning
– 2 tbsp butter
– 1 cup heavy cream
– 1 cup stone-ground grits
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F.
2. Season catfish fillets with blackening seasoning. Let sit for 5 minutes.
3. Melt butter in a large skillet over medium-high heat. Add catfish fillets and cook for 3-4 minutes per side, or until cooked through.
4. In a separate pot, bring heavy cream to a simmer. Gradually whisk in grits and cook for 5-7 minutes, stirring frequently, until creamy and tender.
5. Serve blackened catfish on top of warm grits. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Blackened Catfish with Lemon Herb Rice
A flavorful and spicy twist on classic catfish, paired with a bright and citrusy rice dish that’s perfect for a weeknight dinner or special occasion. This recipe combines the bold flavors of Cajun cuisine with the simplicity of a one-pot meal.
Ingredients:
– 4 catfish fillets (6 oz each)
– 1 cup all-purpose flour
– 2 tsp paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp cayenne pepper
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp butter
– 2 lemons, juiced
– 2 cups cooked white rice
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F.
2. In a shallow dish, mix together flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
3. Dredge catfish fillets in the flour mixture, shaking off excess.
4. Heat butter in an oven-safe skillet over medium-high heat. Add fish and cook for 2-3 minutes per side, or until blackened.
5. Transfer skillet to oven and bake for 8-10 minutes, or until cooked through.
6. While fish is cooking, combine cooked rice with lemon juice and chopped parsley (if using).
7. Serve catfish atop lemon herb rice.
Cooking Time: 20-25 minutes
Blackened Catfish Salad with Avocado Dressing
A flavorful twist on a classic salad, this dish combines the bold flavors of blackened catfish with the creamy richness of avocado dressing.
Ingredients:
– 4 catfish fillets (6 oz each)
– 1 tsp blackening seasoning
– 2 tbsp olive oil
– 1/2 cup mixed greens
– 1 cup cherry tomatoes, halved
– 1/2 cup cucumber slices
– 1 avocado, diced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season catfish fillets with blackening seasoning.
3. Heat olive oil in a skillet over medium-high heat. Cook catfish for 3-4 minutes per side or until cooked through.
4. In a separate bowl, whisk together avocado, salt, and pepper to make the dressing.
5. Combine mixed greens, cherry tomatoes, cucumber slices, and blackened catfish in a large bowl.
6. Drizzle avocado dressing over the salad and toss to combine.
Cooking Time: 15-20 minutes
Blackened Catfish with Creole Remoulade
Experience the bold flavors of Louisiana with this classic dish that combines the tender catfish with a tangy and creamy remoulade sauce.
Ingredients:
– 4 catfish fillets (6 oz each)
– 1 cup all-purpose flour
– 2 tbsp paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp cayenne pepper
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup butter, softened
– 1/4 cup Creole Remoulade sauce (recipe below)
– Fresh parsley, chopped (optional)
Creole Remoulade Sauce:
– 1/2 cup mayonnaise
– 1/4 cup ketchup
– 2 tbsp chopped green onions
– 1 tsp Dijon mustard
– 1/2 tsp Worcestershire sauce
– 1/2 tsp paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F.
2. In a shallow dish, mix together flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
3. Dip each catfish fillet into the flour mixture, coating evenly.
4. Heat butter in an oven-safe skillet over medium-high heat. Add coated catfish fillets and cook for 2-3 minutes on each side, or until blackened.
5. Transfer skillet to preheated oven and bake for 8-10 minutes, or until cooked through.
6. Serve with Creole Remoulade sauce spooned over the top. Garnish with chopped parsley if desired.
Cooking Time: 12-15 minutes
Blackened Catfish and Corn Maque Choux
This Southern-inspired dish combines the bold flavors of blackened catfish with the sweetness of corn maque choux, a traditional Cajun side dish. A perfect blend of savory and sweet, this recipe is sure to become a new favorite.
Ingredients:
– 4 catfish fillets (6 oz each)
– 1 cup corn maque choux (see below for recipe)
– 2 tbsp blackening seasoning
– 2 tbsp butter
– Salt and pepper to taste
Corn Maque Choux Recipe:
– 2 cups fresh corn kernels
– 1/4 cup chopped bell peppers
– 1/4 cup chopped onion
– 2 cloves garlic, minced
– 1 tsp paprika
– 1/2 tsp cayenne pepper
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F.
2. Season catfish fillets with blackening seasoning.
3. Heat butter in a large skillet over medium-high heat. Add catfish and cook for 3-4 minutes per side, or until cooked through.
4. Serve catfish with corn maque choux spooned on top.
Cooking Time: 12-15 minutes
Blackened Catfish with Spicy Collard Greens
This Southern-inspired dish combines the bold flavors of blackening seasoning with the spicy kick of collard greens, all on a bed of crispy catfish. It’s a perfect blend of textures and tastes that will leave you wanting more.
Ingredients:
– 4 catfish fillets (6 oz each)
– 2 tbsp blackening seasoning
– 1 tsp paprika
– 1/2 tsp cayenne pepper
– Salt and pepper, to taste
– 2 cups collard greens, chopped
– 2 cloves garlic, minced
– 1/4 cup chicken broth
– 1/4 cup water
– 1 tbsp hot sauce (such as Frank’s RedHot)
– Butter or oil, for cooking
Instructions:
1. Preheat oven to 400°F.
2. In a small bowl, mix together blackening seasoning, paprika, and cayenne pepper.
3. Season catfish fillets with salt and pepper, then coat in the blackening mixture.
4. Heat butter or oil in an oven-safe skillet over medium-high heat. Cook catfish for 2-3 minutes on each side, or until crispy.
5. In a separate pot, sauté chopped collard greens, garlic, chicken broth, water, and hot sauce until tender.
6. Serve blackened catfish atop collard greens and enjoy!
Cooking Time: 20-25 minutes
Blackened Catfish with Crawfish Étouffée
Experience the bold flavors of Louisiana with this mouthwatering dish that combines the spicy kick of blackening seasoning with the rich, buttery taste of crawfish étouffée. This recipe is perfect for a quick and satisfying dinner.
Ingredients:
– 4 catfish fillets (6 oz each)
– 1 tsp blackening seasoning
– 2 tbsp butter
– 1 cup crawfish tail meat
– 1 cup diced onion
– 2 cloves garlic, minced
– 1/2 cup all-purpose flour
– 1 cup chicken broth
– 1/4 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F.
2. Season catfish fillets with blackening seasoning.
3. In a skillet, melt 1 tbsp butter over medium-high heat. Add catfish and cook for 3-4 minutes per side or until cooked through.
4. In a separate saucepan, sauté onion and garlic in remaining 1 tbsp butter until tender.
5. Stir in flour to make a roux, then gradually add chicken broth and heavy cream. Bring to a simmer and cook for 2-3 minutes or until thickened.
6. Add crawfish tail meat and stir to combine. Season with salt and pepper to taste.
7. Serve catfish topped with étouffée sauce and garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Blackened Catfish and Red Beans
This recipe combines the bold flavors of blackening seasoning with the comforting warmth of slow-cooked red beans, making for a deliciously easy weeknight dinner.
Ingredients:
– 4 catfish fillets (6 oz each)
– 2 tbsp blackening seasoning
– 1 tsp paprika
– 1/2 tsp cayenne pepper
– Salt and pepper to taste
– 1 can red kidney beans, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1 tbsp olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season catfish fillets with blackening seasoning, paprika, cayenne pepper, salt, and pepper.
3. Heat olive oil in a large skillet over medium-high heat. Add catfish and cook for 3-4 minutes per side, or until cooked through.
4. In a separate pot, combine red beans, onion, garlic, chicken broth, and a pinch of salt and pepper. Bring to a simmer and cook for 20-25 minutes, or until beans are tender.
5. Serve catfish atop the red bean mixture.
Cooking Time: Approximately 30-40 minutes
Blackened Catfish with Jalapeño Cornbread
Savor the bold flavors of blackened catfish paired with a crispy jalapeño cornbread, perfect for a spicy twist on dinner.
Ingredients:
For the Blackened Catfish:
– 4 catfish fillets (6 oz each)
– 2 tbsp olive oil
– 1 tsp paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup butter, melted
For the Jalapeño Cornbread:
– 2 cups cornmeal
– 1 cup all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1/4 cup jalapeño peppers, diced
– 1 cup buttermilk
– 2 tbsp butter, melted
Instructions:
1. Preheat oven to 400°F.
2. In a shallow dish, mix paprika, garlic powder, onion powder, salt, and black pepper. Dredge catfish fillets in the mixture, coating evenly.
3. Heat olive oil in a large skillet over medium-high heat. Add the coated catfish and cook for 4-5 minutes per side or until cooked through.
4. Meanwhile, prepare cornbread by mixing dry ingredients with buttermilk and melted butter. Fold in diced jalapeños.
5. Pour batter into a greased 9-inch round cake pan. Bake for 20-25 minutes or until golden brown.
Cooking Time: 30-40 minutes
Blackened Catfish and Sweet Potato Hash
Experience the bold flavors of Louisiana with this spicy blackened catfish paired with a crispy sweet potato hash.
Ingredients:
– 4 catfish fillets (6 oz each)
– 1 tsp blackening seasoning
– 2 tbsp butter, divided
– 2 large sweet potatoes, peeled and diced
– 1 onion, diced
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix blackening seasoning and 1 tbsp butter.
3. Season catfish fillets with salt and pepper; coat in blackening mixture.
4. Heat remaining 1 tbsp butter in a large skillet over medium-high heat. Add catfish and cook for 3-4 minutes per side or until cooked through.
5. In a separate pan, sauté sweet potatoes, onion, and garlic over medium heat until sweet potatoes are tender and lightly browned.
6. Serve blackened catfish on top of sweet potato hash.
Cooking Time: 20-25 minutes
Blackened Catfish with Andouille Sausage
This bold recipe combines the flaky texture of catfish with the spicy kick of blackening seasoning and the savory flavor of Andouille sausage. Perfect for a quick weeknight dinner or a special occasion, this dish is sure to satisfy your taste buds.
Ingredients:
– 4 catfish fillets (6 oz each)
– 1 lb Andouille sausage, sliced
– 2 tbsp blackening seasoning
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season catfish fillets with blackening seasoning.
3. Heat olive oil in a large skillet over medium-high heat. Add garlic and cook for 1 minute.
4. Add Andouille sausage slices and cook until browned, about 5 minutes.
5. Add catfish fillets to the skillet and cook for 3-4 minutes per side, or until cooked through.
6. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Blackened Catfish with Dirty Rice
This recipe combines the bold flavors of blackening seasoning and crispy catfish with the hearty, comforting goodness of dirty rice. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 catfish fillets (6 oz each)
– 2 tbsp blackening seasoning
– 1 tsp paprika
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp cayenne pepper
– 2 tbsp olive oil
– 1 cup dirty rice (see below for recipe)
– Salt and pepper to taste
Dirty Rice:
– 1 cup uncooked white rice
– 1 cup diced chicken liver or heart
– 1/2 cup chopped scallions
– 1/4 cup chopped celery
– 2 tbsp butter
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F.
2. In a shallow dish, mix together blackening seasoning, paprika, garlic powder, onion powder, and cayenne pepper.
3. Dip each catfish fillet into the seasoning mixture, coating both sides evenly.
4. Heat olive oil in an oven-safe skillet over medium-high heat. Add coated catfish fillets and cook for 2-3 minutes on each side or until blackened.
5. Transfer skillet to preheated oven and bake for 8-10 minutes or until cooked through.
6. Serve with dirty rice and garnish with chopped scallions, if desired.
Cooking Time: 15-20 minutes
Blackened Catfish with Fried Green Tomatoes
Experience the bold flavors of Louisiana with this classic Southern dish. Pan-seared catfish is smothered in a spicy blackening seasoning, served atop crispy fried green tomatoes.
Ingredients:
– 4 catfish fillets (6 oz each)
– 1 cup blackening seasoning
– 2 large green tomatoes, sliced into 1/4-inch thick rounds
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– Vegetable oil for frying
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season catfish fillets with blackening seasoning, pressing gently to adhere.
3. Heat a skillet over medium-high heat and add vegetable oil. Sear catfish for 2-3 minutes per side, then transfer to the oven for an additional 5-7 minutes or until cooked through.
4. Meanwhile, prepare green tomatoes by dredging slices in flour mixed with paprika and cayenne pepper. Fry in hot oil (350°F/175°C) for 2-3 minutes or until crispy. Drain on paper towels.
Cooking Time: 15-20 minutes
Blackened Catfish with Cajun Butter Sauce
Experience the bold flavors of Louisiana with this mouthwatering blackened catfish recipe, paired with a rich and creamy Cajun butter sauce. This dish is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 catfish fillets (6 oz each)
– 2 tbsp blackening seasoning
– 1 tsp paprika
– 1/4 tsp cayenne pepper
– 2 tbsp unsalted butter, softened
– 2 cloves garlic, minced
– 1/4 cup heavy cream
– 1 tsp Worcestershire sauce
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Preheat oven to 400°F.
2. In a shallow dish, mix together blackening seasoning, paprika, and cayenne pepper.
3. Dredge catfish fillets in the spice mixture, shaking off excess.
4. Heat butter in an oven-safe skillet over medium-high heat. Add garlic and sauté for 1 minute.
5. Add catfish fillets to the skillet; sear for 2-3 minutes on each side.
6. Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until cooked through.
7. Meanwhile, mix heavy cream, Worcestershire sauce, salt, and pepper in a small bowl.
8. Serve catfish with Cajun butter sauce spooned over top; garnish with parsley or thyme if desired.
Cooking Time: 12-15 minutes
Summary
Discover the bold flavors of Cajun cuisine with these 18 spicy blackened catfish recipes. From classic dishes like Blackened Catfish with Garlic Butter Sauce and Blackened Catfish Po’ Boy Sandwich to innovative creations like Blackened Catfish Tacos and Blackened Catfish and Sweet Potato Hash, there’s something for every taste bud. Each recipe combines the rich flavor of catfish with the bold spices and herbs of Cajun cooking, guaranteed to ignite your palate. Whether you’re a seasoned cook or just looking to try something new, these recipes are sure to become a staple in your kitchen.
