Community Pick
Blackened Catfish
"This recipe came from a New Orleans restaurant. Oh so good and love the spices."
photo by Rinny2007
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 2 tablespoons paprika
- 2 1⁄2 teaspoons salt
- 2 teaspoons lemon pepper
- 1 1⁄2 teaspoons garlic powder
- 1 1⁄2 teaspoons ground pepper
- 1 1⁄2 teaspoons dried basil
- 1 teaspoon onion powder
- 1 teaspoon thyme
- 6 catfish fillets
- 1 cup unsalted butter, melted
directions
- Heat a large cast iron skillet (recommended) or heavy aluminum skillet over high heat for 10 minutes.
- In a small bowl stir together first 8 ingredients.
- Dip catfish into melted butter and coat both sides of fish with spice mixture, using about 1 T spice mixture for each fillet.
- Place fish on waxed paper.
- Place 3 fillets at a time in hot skillet.
- Drizzle each fillet with 1 T melted butter.
- Cook over high heat about 2 minutes per side or until fish flakes easily.
- Serve immediately.
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Reviews
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Ohhh lala! This was very good. I also substituted the lemon pepper with cajun seasoning. Awesome blackened seasonings and there was enough for the 6 fillets I used. Tastes better than any I have had at a restaurant. Filled our house with a wonderful smell that lingered. It is nice to know that we can have New Orleans cuisine right here at home. 5 stars all the way, baby. -
Mmmmm! This was quick and easy and very good indeed! I made one change: I took out the lemon pepper and put in one teaspoon of cajun seasoning because I wanted a spicier fish. Really good combination on the spices. I served it with dirty rice and steamed broccoli and cauliflower. I was a little surprised by duonyte's review because I had a lot of spices left over. I probably could have fixed another 6 filets with the amount that I had. One warning: open some windows because I almost set off our fire alarm with the smoke from blackening. Hee hee. But it sure was worth it! My wife got home as I was cooking and said she could smell the fish from the parking lot. Great recipe! -
I have eaten this dish in restaurants and have always wanted to make this at home. It was the easiest fish recipe I've ever prepared. Of course, I've always worried about making it at home because I've been warned about the indoor smoke. Yes, this dish creates quite a smoke cloud in my home, but it is sooo worth it. Just turn on your range/exhaust fan and enjoy! -
Delicious! My wife is Hungarian, so we had top quality paprika at home. More and more supermarkets are beginning to carry Hungarian paprika, it really is the best. Instead of butter, I used olive oil the third time I made it and the fish seemed to be less greasy. This was so easy to prepare, though I think the fish takes more like 3 minutes per side to cook through. I suggest using a shaker to apply the spices instead of dipping into a dish, that way the blackened coat isn't too thick. If you like spicy food, you will absolutely love this recipe.
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We have always just eaten fried catfish but I thought I would try it cooked this way for something different. WOW is all I can say. If you like spicy food, this is something you should try. Great spice rub and the fish were delicious. Crisp coating but tender and flaky on the inside. Great recipe. Thanks!!
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Tweaks
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This is the best recipe ever! Instead of all the salt, I put in 1 tsp lemon pepper, 1 tsp of cajon spice, I didn't use garlic powder, instead I used garlic assorted spice, and no onion powder, it turned out perfect for my family! I will definately make this again, I can't think of another fish recipe that is better! Happy family, happy home! -
A nice blend of seasonings. Tasty and easy to make. I used Cajun seasoning instead of lemon pepper. Heating a cast iron pan for 10 min. on high seemed a little excessive to me so I just heated on high for a minute then turned it down to medium and fried my fish. No smoke, less splatter and fish was done in about same amount of time. -
Delicious! My wife is Hungarian, so we had top quality paprika at home. More and more supermarkets are beginning to carry Hungarian paprika, it really is the best. Instead of butter, I used olive oil the third time I made it and the fish seemed to be less greasy. This was so easy to prepare, though I think the fish takes more like 3 minutes per side to cook through. I suggest using a shaker to apply the spices instead of dipping into a dish, that way the blackened coat isn't too thick. If you like spicy food, you will absolutely love this recipe.
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Ohhh lala! This was very good. I also substituted the lemon pepper with cajun seasoning. Awesome blackened seasonings and there was enough for the 6 fillets I used. Tastes better than any I have had at a restaurant. Filled our house with a wonderful smell that lingered. It is nice to know that we can have New Orleans cuisine right here at home. 5 stars all the way, baby.
