Cajun Style Blackened Catfish

Total Time
Prep 10 mins
Cook 30 mins

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!

Ingredients Nutrition


  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.
Most Helpful

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

Kitchen_Kouture November 24, 2012

This recipe is great! The only thing I did different is to double the dry ingredients and (excluding the parsley flakes you can add then to the fish before cooking) mixing them in a shaker for the next time.

Capt. Jay "Action" Jackson August 25, 2009

This was fast and delicious! No funky ingredients and wonderful flavor. A bit too salty for my family's taste, but other than that, we'll definitely make this again. Thank you!

conroy.clan.kentx July 28, 2008