Smoked Paprika Catfish

Smoked Paprika Catfish

Smoky, blackened spice crust gives tender catfish fillets a bold, pan-seared finish.

Total 22 min Makes 4 servings Calories 335/serving

Dietary

Pescatarian, Nut free, Halal

Allergens

Fish, Dairy, Wheat

Catfish fillets are coated in a smoked paprika spice blend, then seared until the crust turns deep rust-red and the flesh flakes easily. The quick stovetop method suits a weeknight dinner and pairs well with rice, greens, or a squeeze of lemon.

Ingredients

  • 4 catfish fillets, about 6 ounces each
  • 2 tablespoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 cup all-purpose flour
  • 3 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 1 lemon, cut into wedges
  • 2 tablespoons fresh parsley, chopped

Method

  1. Pat the catfish fillets dry with paper towels and set them on a plate.

  2. In a small bowl, mix the smoked paprika, garlic powder, onion powder, oregano, cayenne, salt, and black pepper.

  3. Sprinkle the spice mixture evenly over both sides of the fillets, pressing gently so it adheres.

  4. Spread the flour on a plate and lightly dredge each fillet, shaking off any excess.

  5. Heat the butter and vegetable oil in a 9-inch skillet over medium-high heat until the butter melts and the oil shimmers.

  6. Add the catfish fillets to the skillet in a single layer and sear until a deep red-brown crust forms, about 4 minutes.

  7. Flip the fillets carefully and cook until the second side is crusted and the fish flakes easily with a fork, about 4 minutes.

  8. Transfer the fillets to a serving platter and let rest for 2 minutes before serving.

  9. Garnish with chopped parsley and serve with lemon wedges.

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★ 4.3 (1)

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    Smoked Paprika Catfish

    Catfish fillets are coated in a smoked paprika spice blend, then seared until the crust turns deep rust-red and the flesh flakes easily. The quick stovetop method suits a weeknight dinner and pairs well with rice, greens, or a squeeze of lemon.

    22 min 4 servings 335 cal

    Ingredients

    • 4 catfish fillets, about 6 ounces each
    • 2 tablespoons smoked paprika
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon dried oregano
    • 1/2 teaspoon cayenne pepper
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper, freshly ground
    • 1/4 cup all-purpose flour
    • 3 tablespoons unsalted butter
    • 2 tablespoons vegetable oil
    • 1 lemon, cut into wedges
    • 2 tablespoons fresh parsley, chopped

    Method

    1. 1

      Pat the catfish fillets dry with paper towels and set them on a plate.

    2. 2

      In a small bowl, mix the smoked paprika, garlic powder, onion powder, oregano, cayenne, salt, and black pepper.

    3. 3

      Sprinkle the spice mixture evenly over both sides of the fillets, pressing gently so it adheres.

    4. 4

      Spread the flour on a plate and lightly dredge each fillet, shaking off any excess.

    5. 5

      Heat the butter and vegetable oil in a 9-inch skillet over medium-high heat until the butter melts and the oil shimmers.

    6. 6

      Add the catfish fillets to the skillet in a single layer and sear until a deep red-brown crust forms, about 4 minutes.

    7. 7

      Flip the fillets carefully and cook until the second side is crusted and the fish flakes easily with a fork, about 4 minutes.

    8. 8

      Transfer the fillets to a serving platter and let rest for 2 minutes before serving.

    9. 9

      Garnish with chopped parsley and serve with lemon wedges.