Cast-Iron Skillet Blackened Catfish Recipe
Introduction
Blackened catfish cooked in a cast-iron skillet delivers a flavorful, crispy crust with tender, flaky fish inside. This simple recipe uses Cajun seasoning and butter to bring a classic Southern dish to your table in under 30 minutes. Perfect for a quick weeknight dinner or weekend treat.
Ingredients
- 2 lbs catfish fillets, about 4 pieces
- 1 tablespoon olive oil
- 2 tablespoons Creole Cajun seasoning (homemade or store-bought)
- 4 tablespoons unsalted butter
- Lemon wedges, for squeezing over and serving
Instructions
- Step 1: Let the catfish fillets sit at room temperature for 20 minutes. This helps them cook evenly and improves the blackening process.
- Step 2: Pat the fillets dry with a paper towel. Place them on a small baking sheet or platter, drizzle with olive oil, and coat both sides with your hands. Sprinkle with Cajun seasoning, pressing the spices into the fish. Set aside for at least 15 minutes.
- Step 3: Heat a large cast-iron skillet over medium-high heat. Add the butter and swirl the pan until melted and sizzling slightly.
- Step 4: Working in batches, place two fillets skin-side down in the skillet. Cook undisturbed for 3-5 minutes until a deep crust forms.
- Step 5: Carefully flip the fillets using a fish spatula or slotted utensil. Cook for another 1-2 minutes until the fish is firm but flakes easily with a fork.
- Step 6: Transfer the cooked fillets to a clean plate and repeat with remaining fillets.
- Step 7: Serve immediately with lemon wedges and your favorite sides. Enjoy!
Tips & Variations
- For extra flavor, marinate the catfish in the seasoning and oil for up to an hour before cooking.
- Use homemade Creole Cajun seasoning for a fresher spice blend tailored to your taste.
- If you don’t have a cast-iron skillet, any heavy-bottomed pan will work but won’t develop quite the same crust.
- Serve with Cajun dirty rice or a creamy crawfish sauce for a full Southern-inspired meal.
Storage
Store any leftover blackened catfish in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the oven after covering with foil to keep the fish moist. Avoid microwaving to prevent drying out the fillets.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen catfish for this recipe?
Yes, but thaw the catfish completely and pat it dry before seasoning to ensure even cooking and a good crust.
What is the best way to get a crispy blackened crust?
Make sure your skillet is hot before adding the fish and avoid moving the fillets while searing. Using a cast-iron skillet and enough butter helps develop that signature crust.
Print
Cast-Iron Skillet Blackened Catfish Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This Cast-Iron Skillet Blackened Catfish recipe features perfectly seasoned catfish fillets coated in Cajun spices and cooked to a crispy, flavorful crust in a hot cast-iron skillet. Juicy and tender inside with a bold, smoky blackened exterior, it’s a quick and delicious Southern-inspired meal perfect for seafood lovers.
Ingredients
Catfish and Seasoning
- 2 lbs catfish fillets (about 4 pieces)
- 1 tablespoon olive oil
- 2 tablespoons Creole Cajun Seasoning (homemade or store-bought)
Cooking Fat
- 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 by allowing the fillets to sear better.
- Prepare and Season the Catfish: Pat the catfish fillets dry with paper towels. Place them on a small baking sheet or platter. Drizzle olive oil over the fillets and use your hands to coat both sides evenly. Sprinkle the Cajun seasoning over the fillets, massaging the spices into all surfaces to ensure full coverage. Set aside for at least 15 minutes to let the flavors meld.
- Heat the Skillet and Cook the Fillets: Place a large cast-iron skillet over medium-high heat and add the unsalted butter. Once melted and just sizzling, swirl the skillet so the bottom is evenly coated. In batches, place two catfish fillets skin-side down into the hot skillet. Let them sear undisturbed for about 3-5 minutes until a deep blackened crust forms. Carefully flip the fillets using a fish spatula or slotted utensil and cook for another 1-2 minutes until the fish is firm but tender and flakes easily with a fork. Transfer the cooked fillets to a serving plate. Repeat with the remaining fillets.
- Serve: Serve the blackened catfish immediately with fresh lemon wedges for squeezing. Pair with your favorite sides such as Cajun Dirty Rice or Crawfish Cream Sauce for a complete indulgent meal.
Notes
- Allowing the catfish to reach room temperature ensures even cooking and better blackening.
- Patting the fish dry before seasoning helps achieve a crisp crust.
- Use a cast-iron skillet for the best sear and blackening effect.
- If desired, adjust Cajun seasoning level to your preference.
- Serve immediately for best texture and flavor.
- Accompany with traditional Cajun sides for a full authentic experience.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Cajun/Southern
Keywords: Blackened Catfish, Cajun Catfish, Cast-Iron Skillet Catfish, Southern Seafood Recipe, Spicy Catfish, Cajun Seasoning Fish
