Most of my seafood recipes have been fried so far. Today we are changing that with my blackened catfish recipe! This healthy version of the Southern favorite has just the right spice to brighten your summer dinners.
In this recipe, we’ll go over how to make your own blackening seasoning. If you don’t have or keep all of these spices on hand, you can pick up your favorite blackening spice blend from the grocery store.
Ingredients:
- 1# catfish fillets
- butter
- paprika – 1 tbsp
- garlic powder – 1 tsp
- onion powder – 1 tsp
- oregano – 1/2 tsp
- thyme – 1/2 tsp
- cayenne pepper – 1/2 tsp
- black pepper – 1/2 tsp
- white pepper – 1/2 tsp
- salt – 1/2 tsp
Prep
How you purchase your catfish filets will determine how long the prep takes. If you buy frozen filets, you will need to defrost and dry them off. The best way to defrost any meat is in the refrigerator. Give yourself at least 24 hours to defrost the fish this way.
Just make sure you don’t defrost the fish in a vacuum-sealed package. Doing so can cause toxic botulism to grow and make you sick. If your fish comes vacuum-sealed, simply cut a slit in the package to defrost it safely.
If you purchase fresh fish, take it out a few minutes before cooking and pat it dry with a paper towel.
For the blackening blend, simply mix all of the spices together in a bowl. You want the blend to be thoroughly mixed so the flavor is evenly distributed on the fish. Additional pepper can be added if you want a spicier blend.
Cooking Blackened Catfish
The best way to cook blackened catfish is in a cast iron skillet. A steel skillet will also work. Try to avoid non-stick pans, as the high temperature required to blacken the fish can cause the pan to release fumes and damage the non-stick surface.
Begin by setting your pan to medium-high heat. The pan needs to be hot before the fish is placed in it. The high heat is what causes the blackening to occur. However, blackened does not mean burnt! You don’t want the heat so high that it scorches your food. The heat should be enough to cause water to sizzle when sprinkled on the pan.
Once the pan has come up to temp, toss in a teaspoon of butter. Swirl the butter around to coat the bottom of the pan. Next up, carefully lay your filets in the pan. Don’t overcrowd the pan. The fish needs to be laying flat to ensure a smooth sear.
Let the fish blacken on one side for at least 2 to 3 minutes. You can gently lift the fish to check for color. Before flipping, I like to hit the bottom side with a little cooking spray to make sure it will come up easy. This step is not necessary, it’s just a precaution.
Once flipped, the fish will cook for an additional 1 to 2 minutes. It should have cooked most of the way through on the first side. One note, if you want to add additional flavor, you can season the bottom of the catfish before flipping.
When the catfish is cooked all the way through, and the flesh is firm, it is done!
What Goes With Blackened Catfish?
Virtually all of the sides that go with fried catfish can go with blackened catfish. Everything from french fries, hush puppies, and even coleslaw. The slaw in particular will add a nice cool contrast to the spicy fish.
Cocktail sauce is my preferred condiment. However, like coleslaw, tartar sauce has a nice creamy contrast for the blackening seasoning.
Blackened catfish is a great component of more robust dishes. I love serving it over rice and topped with my Shrimp Creole recipe. Shrimp and crawfish-based cream sauces are great alternatives as well. Another favorite of mine is using gumbo as a sauce.
Alternative To Catfish?
There are plenty of other fish you can substitute for catfish if you don’t like it or it’s not available. The most common substitute for catfish is Swai. It’s cheap and has a very mild flavor that even those that don’t like fish can tolerate.
Tilapia is another popular fish that is excellent when blackened. On the opposite end of the fish spectrum is salmon, which is also delicious when hit with this spice rub.
The general rule is that if you can filet it, you can blacken it. Try different fish and different sauces and create your own amazing culinary creations. Let me know in the comments how they turned out!
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