Blackened Catfish
This Blackened Catfish is so delicious and flavorful! The crispy blackened crust is made using the best spices: paprika, garlic powder, onion powder, and oregano which give the fish a smoky and slightly spicy flavor. This is an easy recipe to get a taste of Louisiana.
Ingredients
- 1 1/2 pounds catfish or white fish The number of fillets you will have will vary based on weight. See notes for substitutions
- 1 tablespoon unsalted butter or olive oil Melted and measured solid.
Homemade Spice Blend (Feel free to use a store-bought blend if you want).
- 1/2 tablespoon smoked paprika Regular paprika is fine.
- 1 teaspoon cayenne pepper See notes.
- 1/2 teaspoon oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- salt to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon thyme
Instructions
- Dry the fish completely and allow the fish to come to room temperature for 15 minutes.
- Combine the spices in a bowl and sprinkle the spices over the fish and rub them in. Be sure to season the sides of the fish. I like to combine the spices before adding them to the fish because the amount you will need will vary based on the size of the fish you have. You don't want to overseason. Add enough to fully coat both sides. And add more spices if you need it.
Pan Seared Fish Instructions
- Heat a cast iron or stainless-steel skillet on medium-high heat. Add 1 tablespoon of butter. Be sure to use a skillet that will fit the size of the fish you have or you may have to slice up the fillets so they fit. I used a 12 inch cast iron for large fillets.
- When the butter has melted, add the fish to the pan. Do not overcrowd the pan. The fish shouldn’t touch. Cook the fish in batches if needed.
- Cook the fish for 2-3 minutes on each side or until the fish is cooked through. It will turn opaque at the center. The fish will easily flake with a fork when it has finished cooking.
- Remove the fish and set aside to cool.
Air Fryer Instructions
- Spray the air fryer basket with cooking oil. Add the seasoned fish to the air fryer. Air fry at 400 degrees for 7-10 minutes or until the fish is flaky. Cook time will vary based on the size and how thick the fish fillets are.
Notes
- If you aren't into spicy food, omit the cayenne pepper. If you prefer something with less spice, only add 1/4-1/2 teaspoon.
- Dry the fish thoroughly before coating it in butter or oil. Wet fish is more likely to stick to the pan when pan searing.
- For best results, I recommend using butter. The brown-black color of the crust results from the combination of browned milk solids from the butter and charred spices.
- Avoid using fish cold and straight from the fridge. I like to pull the fish from the fridge and allow it to rest for 15 minutes.
- When pan searing, the pan will need to get really hot. Cast iron usually smokes. This is normal. You can use a fan over the stove or open up a window as well.
- Don’t move the fish after you have placed it down on the skillet. It’s more likely to crumble, break, and not turn out pretty! Allow it to cook and get ready for flipping.
- Blackening is meant to be cooked quickly and at a high heat. This means that the fish will cook quickly and the internal temperature will rise quickly. It is important to not overcook the fish, because this will make it dry and tough.
Nutrition
Serving: 6ozCalories: 167kcalCarbohydrates: 2gProtein: 24gFat: 8g
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