43min 4 ppl
Blackened Catfish
22 minutes
4 people
Easy≤30 min & ≤6 steps
22 min · 5 steps
Easy: ≤30 min and ≤6 steps
340 kcalper person
Protein 30g
Carbs 4g
Fats 22g
About this dish
Catfish fillets coated in a fiery Cajun spice blend and seared in a scorching-hot cast-iron skillet until a dark, peppery crust forms - a technique Louisiana chef Paul Prudhomme made famous.
Allergy Info
Dairy, Fish
Diet Info
Pescatarian
Ingredients
Fish & Seafood
- Catfish fillets4
Dairy & Eggs
- Unsalted buttermelted60 g
Spices & Seasonings
- Smoked paprika2 tsp
- Cayenne pepper1 tsp
- Garlic powder1 tsp
- Onion powder1 tsp
- Dried thyme1 tsp
- Salt1 tsp
Utensils
- Cast-iron skillet
- Meat thermometer
- Pastry brush
Method
1
Mix the smoked paprika, cayenne pepper, garlic powder, onion powder, dried thyme and salt in a small bowl.
Approx. 4 minutes
2
Brush both sides of the catfish fillets with melted butter, then coat generously with the spice mix.
Approx. 5 minutes
3
Heat a cast-iron skillet over high heat until it is very hot and just starting to smoke.
Approx. 6 minutes
4
Cook the catfish for 3 minutes per side until a dark crust forms and a meat thermometer inserted into the thickest part reads 63°C and the fish flakes easily.
Approx. 6 minutes
5
Rest for 1 minute before serving.
Approx. 1 minute
