Are you asking about blackened catfish as a recipe, cooking technique, or something else like nutrition/fish facts? I can give you a full guide on how to make it, including tips for seasoning and cooking.
Assuming you mean the cooking style, here’s a detailed approach:
Blackened Catfish Recipe
Ingredients (for 2-4 servings):
- 2 catfish fillets (6–8 oz each)
- 2 tbsp butter, melted
- 1–2 tsp paprika
- 1 tsp cayenne pepper (adjust to spice preference)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp thyme
- 1 tsp oregano
- ½ tsp salt
- ½ tsp black pepper
- Lemon wedges (for serving)
Instructions:
- Prepare the Spice Mix
In a small bowl, mix paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and pepper. This is your blackening seasoning. - Season the Fish
Pat catfish fillets dry. Brush both sides with melted butter, then generously coat both sides with the seasoning mix. - Heat the Pan
Use a heavy skillet or cast-iron pan. Heat it over medium-high to high heat until very hot. Don’t add oil—the butter on the fish is enough. - Cook the Fish
Place fillets in the pan. Cook 3–4 minutes per side, depending on thickness. The exterior should be dark brown (almost charred), but not burnt. Fish should flake easily with a fork. - Serve
Squeeze fresh lemon over the top. Serve with sides like rice, greens, or roasted vegetables.
Tips:
- Cast iron is best because it retains high heat and creates that signature “blackened” crust.
- Don’t move the fish too much while cooking; let the crust form.
- Adjust cayenne for your preferred heat level—start low if you’re sensitive to spice.
If you want, I can also give a low-fat, oven-baked version that still has that smoky “blackened” flavor but uses less butter and no frying.
Do you want me to do that version too?
