Cajun Style Blackened Catfish

READY IN: 40mins
Recipe by James Naron

This is a recipe handed down to me by my father, and is one of my favorite Cajun-style dishes. I hope you enjoy it as much as I do. I am currently attempting to figure out a way to cook this dish on the George Foreman Grill; stay tuned for the results!

Top Review by Kitchen_Kouture

This was amazing. My husband catches a lot of fish, and this is our new favorite fish recipe. My husband made a big batch of the seasoning, added a small amount of cayenne for kick and stored it in a ziplock bag for more meals to come. It was not to salty for us, just right. Thanks for posting. We served it with broccolli and http://www.food.com/recipe/rodriguez-dipping-butter-487346

Ingredients Nutrition

Directions

  1. NOTES: You MUST use butter or oil; margarine will not work.
  2. A large cast-iron skillet works best for this, but any large non-stick skillet will work.
  3. This recipe will work with nearly any type of boneless fish fillets, but catfish seems to be one of the tastiest.
  4. This recipe produces a LOT of smoke, so make sure you have a good vent above your stove, or open some doors and/or windows.
  5. Mix all dry ingredients together.
  6. Coat fillets evenly with mixture.
  7. Heat small amount of butter or oil in skillet until hot.
  8. Place fillets in skillet.
  9. Cook 3-5 minutes on each side.
  10. Change butter or oil if it gets too black.

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