Bayou Blackened Catfish
Enjoy the flavors of Louisiana with this spicy and flavorful blackened catfish recipe. The perfectly seasoned fish filets are seared at high temperatures, creating a crispy exterior and keeping the inside moist and tender. Serve with a side of tangy Creole tartar sauce for a delicious and authentic Cajun dining experience.
ingredients
- 4 catfish filets
- 2 tablespoons paprika
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon cayenne pepper
- 1 tablespoon black pepper
- 1 tablespoon salt
- 1/4 cup butter, melted
- Creole tartar sauce, for serving
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
In a small bowl, combine paprika, oregano, thyme, onion powder, garlic powder, cayenne pepper, black pepper, and salt to make the blackened seasoning.
- 3.
Pat the catfish filets dry with a paper towel. Sprinkle both sides of each filet generously with the blackened seasoning.
- 4.
Heat a cast-iron skillet over high heat until smoking hot.
- 5.
Add the melted butter to the skillet, then carefully place the seasoned catfish filets in the skillet.
- 6.
Cook the filets for 2-3 minutes per side until the seasoning forms a crust and the fish is cooked through.
- 7.
Transfer the skillet to the preheated oven and bake for an additional 5 minutes, or until the catfish is fully cooked and flakes easily with a fork.
- 8.
Serve the Bayou Blackened Catfish hot with Creole tartar sauce on the side.