Easy Blackened Catfish
An easy blackened catfish recipe. There’s nothing like a fish supper in the summertime after a lucky fishing trip!
FOR THE FISH
- 6 6-ounce catfish fillets
- ¼ cup Blackening Seasoning or more to taste
- 1 tablespoon olive oil
- 1 lemon cut into wedges, for serving
FOR THE BLACKENING SEASONING
- 2 tablespoons paprika
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons cayenne pepper
- 2 teaspoons ground cumin
- 2 teaspoons dried thyme
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
Make the blackening seasoning
In a small bowl, combine the paprika, salt, black pepper, cayenne pepper, cumin, thyme, onion powder, garlic powder, and oregano. The blend will keep in an airtight container for at least 1 year. Use with fish, chicken, and vegetables. Makes ½ cup.
Make the fish
Dry the fish fillets with a paper towel and sprinkle both sides with the blackening seasoning. In a large skillet set over medium heat, heat the oil until it begins to shimmer slightly.
Carefully add the fillets to the skillet and cook until browned on one side, 3 to 5 minutes. Flip and cook the other side until the fish is dark, crisp, easily flakes with a fork, and is cooked through, 3 to 5 more minutes. Serve over the grits with lemon wedges on the side.
Leftover makeover: Blackened catfish po-boys.
Split a loaf of French bread and spread with a bit of mayonnaise. Layer the blackened catfish, lettuce, tomato, and pickles on one half, top with the other half, cut into quarters, and dig in!
Used with permission from Add a Pinch by Robyn Stone, Clarkson Potter/Publishers, an imprint of Penguin Random House LLC, 2017. Photographs by Helene Dujardin.