Cast-Iron Skillet Blackened Catfish Recipe
This Cast-Iron Skillet Blackened Catfish recipe features tender catfish fillets seasoned with vibrant Creole Cajun spices and seared in butter for a perfectly blackened crust. Ideal for a quick and flavorful dinner, the fish is paired beautifully with fresh lemon wedges and can be complemented with classic Cajun sides like dirty rice or crawfish cream sauce.
- Prep Time: 20 minutes
- Cook Time: 5-7 minutes
- Total Time: 25-27 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Cajun
Ingredients
Catfish Preparation
- 2 lbs catfish fillets, about 4 pieces
- 1 tablespoon olive oil
- 2 tablespoons Creole Cajun Seasoning – homemade or store-bought
Cooking
- 4 tablespoons unsalted butter
Serving
- Lemon wedges, for squeezing over blackened catfish fillets & serving
Instructions
- Bring Catfish to Room Temperature: Let the catfish fillets sit on the counter for 20 minutes to come to room temperature. This step ensures even cooking and improves the blackening process for a better crust.
- Season the Catfish: Pat the fillets dry with a paper towel. Place them on a small baking sheet or platter. Drizzle with olive oil and use your hands to coat on both sides thoroughly. Generously season with Cajun seasoning, massaging the spices into every surface of the fillets. Set aside for at least 15 minutes to allow flavors to penetrate.
- Heat the Skillet and Add Butter: Place a large cast-iron skillet over medium-high heat. Add the unsalted butter and let it melt until barely sizzling, swirling the pan to coat the bottom evenly.
- Sear the Catfish Fillets: Working in batches, carefully place two seasoned catfish fillets top-side down into the hot skillet. Let them cook undisturbed for 3 to 5 minutes until a deep blackened crust forms. Flip the fillets using a fish spatula or slotted utensil and cook the other side for 1 to 2 minutes until the fish is firm yet tender and flakes easily with a fork. Transfer to a clean plate or serving platter.
- Repeat and Serve: Repeat the cooking process with the remaining fillets. Serve the blackened catfish immediately with lemon wedges for squeezing and your favorite sides such as Cajun Dirty Rice or Crawfish Cream Sauce for an indulgent touch. Enjoy!
Notes
- Allowing the catfish to come to room temperature before cooking promotes even cooking and better texture.
- Patting the fish dry ensures the seasoning sticks better and promotes a crisp crust.
- Use a cast-iron skillet for best heat retention and achieving a perfect blackened sear.
- Work in batches to avoid overcrowding, which can prevent proper searing.
- Serve immediately for the best taste and texture as the crust will soften if left sitting.
