Cajun Blackened Catfish

Cajun Blackened Catfish delivers bold flavors and a taste of Louisiana to the table. Catfish fillets are coated in a spicy Cajun blend and seared, creating a crispy crust while keeping the interior tender and juicy. The blackening method enhances the dish’s rich, spicy character. Paired with creamy coleslaw and buttery cornbread, it offers a complete Southern meal experience that tantalizes the palate.

Ingredients

• 4 6 oz fillets catfish fillets
• 2 tbsp Cajun seasoning blend
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat a cast-iron skillet over high heat until smoking hot, about 5 minutes.
2. In a small bowl, combine Cajun seasoning blend, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
3. Rub the spice mixture evenly over the catfish fillets, ensuring they are fully coated.
4. Add olive oil to the hot skillet, swirling to coat the bottom evenly, and carefully place the seasoned fillets in the pan.
5. Cook for 2 to 3 minutes on each side, or until the fish is blackened and cooked through to an internal temperature of 145°F (63°C).
6. Serve with sides such as coleslaw and cornbread.

Keywords: Dinner, Spicy, Southern

Spice Rack: Cajun Seasoning Blend, Paprika, Garlic Powder, Onion Powder, Cayenne Pepper, Salt, Black Pepper

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