Cajun Blackened Catfish

Great tasting catfish with just enough bite.

Cajun Blackened Catfish

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 3 servings


  • 1 tsp. paprika
  • 1/2 tsp. kosher salt
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. garlic powder
  • 1/2 tsp. dried oregano
  • 1/4 tsp. dried thyme
  • 1/4 tsp. onion powder
  • 3 tbsp. butter melted
  • 1 lb. catfish fillets
  • 1 lemon, cut into wedges for garnish


  1. In a small bowl mix together the paprika, salt, pepper, garlic powder, oregano, thyme, and onion powder.  Set aside.

  2. Drizzle the melted butter over both sides of the catfish fillets.  Then sprinkle the spice mixture evenly over both sides of the catfish.

  3. Preheat a cast iron pan to medium high heat.  Pan fry the fillets for 2 minutes, turn the fillets over and cook for 2 more minutes.  Serve immediately with your favorite sides.  Just a word of caution, if you are cooking fish on your stove top make sure the range hood fan is on high, as this will get smokey.  I like to use the side burner on my grill when ever I'm doing blackened recipes. 

Recipe Notes

Cole slaw is a nice side for most fish dishes including Cajun Blackened Catfish.  Also, try it with either Baked Mediterranean Rice, or Easy Spanish Rice

Did you Know: Cajuns are the descendants from the former French colony in Canada called Acadia (Nova Scotia), who were exiled by the English in 1755.  Many made their way to Louisiana, settling in the swamps and bayous.  Cajun cooking has very little influence of the classical cuisine of Europe.  It is truly an American cuisine.



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