Blackened Cat Fish
Description:
Blackening is a technique popularized by the Louisiana chef Paul Prudhomme, who originally used it on redfish, but it works equally well with catfish. The intense heat of a cast-iron skillet sears the Cajun seasonings, giving the fish a smoky, slightly crisp crust, while butter adds rich flavor and locks moisture into the fish.
Ingredients:
Yield:4 servings
4 (4-ounce) catfish fillets
4 teaspoons extra-virgin olive oil, divided
½ cup Cajun seasoning, store-bought or homemade (see Tip)
2 teaspoons unsalted butter
Equipment:
Grill
Grill cookware
Directions:
Pat the fish fillets dry with paper towels. Drizzle 2 teaspoons of the olive oil over the fish and massage lightly to evenly coat the fillets. Sprinkle enough seasoning over both sides of the fillets to completely coat, pressing the seasoning firmly into the fish. Shake off any excess.
Allow the fish to sit for 15 minutes at room temperature to allow the spice coating to set.
Heat a large cast-iron skillet with the butter and remaining 2 teaspoons olive oil over medium-high. Working in batches if needed, add the fish fillets and cook until the spices are darkened and aromatic, and the fish flakes easily with a fork, 2 to 3 minutes per side (if cooking in two batches, wipe out the skillet with a paper towel and add a bit more oil for the second batch)
Added: Apr 30, 2026
Updated: May 08, 2026
Comments:
If your Cajun seasoning does not contain salt, stir 1½ teaspoons kosher salt (such as Diamond Crystal) into the Cajun seasoning before sprinkling it over the fish.
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