Cajun Blackened Catfish with Lemon Butter (Printable)
Spicy blackened catfish fillets with rich lemon butter sauce. A bold Southern favorite ready in just 25 minutes.
# What You'll Need:
→ Fish
01 - 4 catfish fillets, skinless, approximately 6 ounces each
02 - 2 tablespoons olive oil
→ Cajun Seasoning
03 - 2 teaspoons paprika
04 - 1 teaspoon onion powder
05 - 1 teaspoon garlic powder
06 - 1/2 teaspoon dried thyme
07 - 1/2 teaspoon dried oregano
08 - 1/2 teaspoon cayenne pepper
09 - 1/2 teaspoon black pepper
10 - 1/2 teaspoon salt
→ Lemon Butter
11 - 4 tablespoons unsalted butter
12 - 1 tablespoon fresh lemon juice
13 - 1 teaspoon lemon zest
14 - 1 tablespoon fresh parsley, chopped
# How-To Steps:
01 - Combine paprika, onion powder, garlic powder, dried thyme, dried oregano, cayenne pepper, black pepper, and salt in a small bowl. Mix thoroughly to distribute spices evenly.
02 - Pat catfish fillets dry with paper towels. Brush both sides of each fillet evenly with olive oil.
03 - Generously coat both sides of each fillet with the Cajun seasoning blend, pressing gently to ensure the spices adhere properly to the fish.
04 - Heat a large cast-iron skillet over medium-high heat until very hot but not smoking, approximately 2-3 minutes.
05 - Add the seasoned catfish fillets to the hot skillet. Cook for 3-4 minutes on the first side without moving to develop a dark, flavorful crust.
06 - Flip the fillets carefully using tongs or a spatula. Cook for 2-3 minutes until the flesh is opaque and flakes easily when tested with a fork.
07 - While the fish cooks, melt butter in a small saucepan over low heat. Stir in lemon juice, lemon zest, and fresh chopped parsley until well combined.
08 - Transfer the blackened catfish to serving plates and immediately drizzle generously with the lemon butter sauce. Serve immediately.
# Expert Tips:
01 -
- The contrast between the bold, spicy crust and the buttery, tender fish inside creates a flavor explosion that will have everyone asking for seconds.
- Its surprisingly quick to prepare on busy weeknights but impressive enough to serve when friends drop by unexpectedly.
02 -
- Never, ever blacken fish in a non-stick pan - I learned this expensive lesson when I ruined both my dinner and a fancy pan in one fell swoop.
- The fish continues cooking after removing from heat, so its better to pull it slightly early rather than risk overcooking and ending up with dry catfish.
03 -
- A well-seasoned cast iron skillet makes all the difference - if yours is new, use it for bacon or other fatty foods several times before attempting this recipe.
- Save any leftover fish to flake into scrambled eggs the next morning for an incredible breakfast that will jumpstart your day.