Blackened Catfish
Blackened catfish features bold spices and a smoky, crispy exterior, perfect for seafood lovers seeking a flavorful, quick, and easy main dish with a Cajun flair.
Ingredients
Instructions
- Put spices in a 1-gallon food storage bag.
- Close bag and shake well.
- Put 1 fillet in the bag at a time and shake to coat.
- Spray a large nonstick skillet with cooking spray.
- Add olive oil and heat over medium heat.
- Add catfish fillets, skinned side up, and cook 4 to 5 minutes until lightly blackened.
- Turn fillets with a spatula.
- Cook 4 to 5 minutes longer, until fish feels firm.
- Serve with lemon slices.
Tips & Substitutions
For a spicier kick, you can increase the amount of cayenne pepper or add a pinch of black pepper to the spice mix. If you don't have sage, dried thyme can be a good substitute. Ensure the skillet is hot enough before adding the catfish to achieve that signature blackened crust. Pair this dish with a refreshing side salad for a balanced meal.
Serving Suggestions
Serve the blackened catfish with lemon slices for a zesty touch. It pairs beautifully with a side of jasmine rice or a light coleslaw. For a complete meal, consider serving it alongside Earline'S Shrimp Salad or a fresh garden salad for a delightful seafood experience.
Storage & Reheating
Leftover blackened catfish can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the fillets in a skillet over medium heat for about 3-4 minutes per side, or until heated through. Avoid microwaving, as it can make the fish rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Blackened Catfish contains roughly 10 calories, with 0g protein, 1g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 1746mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of fish for this recipe?
Yes, you can use other firm white fish like tilapia or mahi-mahi instead of catfish. Just ensure the cooking time is adjusted based on the thickness of the fillets to prevent overcooking.
How do I know when the catfish is cooked through?
The catfish is done when it feels firm to the touch and flakes easily with a fork. The internal temperature should reach 145°F for safe consumption. Always check the thickest part of the fillet.
Can I make the spice mix ahead of time?
Absolutely! You can prepare the spice mixture in advance and store it in an airtight container. This will save time during meal prep and allow the flavors to meld together beautifully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).