Blackened Catfish

Recipe courtesy of 250 Favorite Recipes from Across the USA

Serves 4

  • 1 tablespoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon sugar
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon cayenne
  • ½ teaspoon kosher salt
  • 3 tablespoons unsalted butter
  • 4 6-ounce catfish fillets, skinned

Blackened Catfish

Blackened Catfish

Click image to enlarge



Open a window and turn on a fan. It’s about to get smoky.

In a shallow bowl, combine the thyme, garlic powder, paprika, sugar, black pepper, cayenne, and salt.

In a large skillet, preferably cast iron, over medium0high heat, melt the butter. Dredge each fillet in the spice mixture on both sides, lay the fillets skin side down in the hot pan, and cook for 4 minutes. Be patient and let it go until literally “blackened”. Flip the fish and cook until just cooked through, probably just 1 minutes. Serve at once.


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