Cajun Blackened Catfish

This is a blackened catfish recipe that I obtained from a very good Cajun friend who is a native of Lafayette, Louisiana. His friendly family welcomed me in many years ago and we have swapped Cajun and Creole recipes through the years.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 466 Calories

Ingredients

• ¾ cup unsalted butter
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon dried parsley
• 1 teaspoon ground black pepper
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• 1 teaspoon ground cayenne pepper
• 1 teaspoon kosher salt
• 4 (4 ounce) catfish fillets, skinned

Recipe Instructions

Step 1

Mix together black pepper, garlic powder, onion powder, paprika, parsley, cayenne pepper, kosher salt, oregano, and thyme in a shallow bowl until thoroughly combined. Press catfish fillets into the spice mixture to thoroughly coat.

Step 2

Melt butter in a bowl and set aside.

Step 3

Arrange a portable heat source outdoors, such as a butane burner or side burner of a gas grill. Light the burner, and place a large cast-iron skillet onto the burner over high heat.

Step 4

Pour about 1/4 cup melted butter into the skillet; set remaining 1/2 cup butter aside.

Step 5

When butter in the skillet is smoking hot, lay catfish fillets into the skillet. Cook until the spices are burned onto the fillets and the catfish is opaque and flaky inside, about 3 minutes per side. Don't breathe smoke from burning spices. To serve, pour remaining 1/2 cup butter over the catfish.