Cajun Blackened Catfish Recipe

Ingredients

This recipe makes 4 servings. Adjust quantities as needed, but cooking times remain the same. Note that scaling may slightly alter texture and flavor.

• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon dried parsley
• teaspoon dried oregano
• teaspoon dried thyme
• 4 catfish fillets (4 ounces each), skinned
• cup unsalted butter

Directions

1. In a shallow bowl, combine salt, black pepper, cayenne pepper, garlic powder, onion powder, paprika, parsley, oregano, and thyme. Mix thoroughly to create a fragrant spice blend.
2. Press each catfish fillet firmly into the spice mixture, ensuring an even coating on all sides.
3. Melt the butter in a separate bowl and set aside for cooking.
4. Set up an outdoor heat source, such as a portable butane burner or the side burner of a gas grill. Light the burner and place a large cast-iron skillet on top over high heat.
5. Pour about cup of the melted butter into the hot skillet. When the butter begins to smoke, carefully place the catfish fillets in the skillet.
6. Cook each fillet for approximately 3 minutes per side, until the spices form a flavorful crust and the fish is opaque and flakes easily. Avoid inhaling the smoke directly.
7. Transfer the cooked fillets to a serving plate and drizzle the remaining cup of butter over the top for a rich, buttery finish.

Recipe Tip

This dish produces a lot of smoke during cooking, so it is best prepared outdoors.

Nutrition Facts (per serving)

• Calories: 466
• Total Fat: 43g (55% DV)
• Saturated Fat: 24g (120% DV)
• Cholesterol: 144mg (48% DV)
• Sodium: 546mg (24% DV)
• Total Carbohydrates: 2g (1% DV)
• Dietary Fiber: 1g (3% DV)
• Total Sugars: 1g
• Protein: 18g (36% DV)
• Vitamin C: 2mg (2% DV)
• Calcium: 35mg (3% DV)
• Iron: 1mg (7% DV)
• Potassium: 396mg (8% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Individual needs may vary.

** Nutrient values are estimated based on available data. Consult a medical professional if following a restricted diet.