Cajun Style Blackened Catfish

James Naron's Note:

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!

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 1 lb boneless catfish fillet
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon parsley flakes
• 1 teaspoon ground red pepper
• 1 teaspoon salt
• ½ teaspoon oregano
• ½ teaspoon thyme
• butter or oil (for cooking)

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.

Reviews

[Capt. Jay "Action" Jackson]

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.

[Chef #905095]

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!

[Smyliecook]

This is a delicious recipe! I thought at first that the seasoning mixture wasn't going to be enough for both the fillets I bought, but it was just the perfect amount. It was very flavorful with just enough spiciness to give it a kick. I needed to cook the fish a little longer than the 3-5 minutes, but overall, this recipe doesn't take much time at all. My husband loved it. I'll definitely make this one again.