Cajun Blackened Catfish Recipe

Catfish: A mild-flavored fish that works perfectly with bold seasonings.

Cajun seasoning: A spice blend that typically includes paprika, garlic powder, onion powder, and various herbs.

Paprika: Adds a sweet and smoky flavor to the seasoning mix.

Garlic powder: Provides a concentrated garlic flavor without the moisture of fresh garlic.

Onion powder: Adds a sweet and savory onion flavor to the spice mix.

Dried thyme: A herb that adds a subtle earthy flavor.

Dried oregano: Brings a slightly bitter and robust flavor to the seasoning.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a mild heat and depth to the seasoning.

Butter: Used to coat the fish and help the spices adhere while adding richness.

To achieve the perfect blackened crust on your catfish, make sure your cast iron skillet is preheated until it is smoking hot. This high heat is essential for creating that signature blackened texture and flavor. Additionally, press the fillets gently with a spatula to ensure even contact with the skillet, which helps in achieving a uniform crust.

• catfish - Substitute with tilapia: Tilapia has a similar mild flavor and flaky texture, making it a good alternative for catfish in this recipe.

• cajun seasoning - Substitute with creole seasoning: Creole seasoning has a similar blend of spices and can provide a comparable flavor profile to cajun seasoning.

• paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that can enhance the overall taste of the dish.

• garlic powder - Substitute with granulated garlic: Granulated garlic has a similar flavor and can be used in the same quantity as garlic powder.

• onion powder - Substitute with granulated onion: Granulated onion provides a similar flavor and texture to onion powder.

• dried thyme - Substitute with dried basil: Dried basil offers a different but complementary herbal note that works well in this seasoning mix.

• dried oregano - Substitute with dried marjoram: Dried marjoram has a similar flavor profile to oregano and can be used as a direct substitute.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar level of seasoning.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor but can be used as a substitute for black pepper.

• melted butter - Substitute with olive oil: Olive oil can provide a similar richness and help with the blackening process, though it will impart a slightly different flavor.

• Allow the catfish fillets to cool completely before storing. This prevents condensation, which can make the fish soggy.
• Wrap each fillet individually in plastic wrap or aluminum foil to maintain freshness and prevent freezer burn.
• Place the wrapped fillets in an airtight container or a resealable freezer bag. If using a freezer bag, remove as much air as possible before sealing.
• Label the container or bag with the date to keep track of how long the catfish has been stored.
• Store the fillets in the refrigerator if you plan to consume them within 2-3 days. For longer storage, place them in the freezer where they can last up to 2 months.
• When ready to reheat, thaw frozen fillets in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat the fillets in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat them in a skillet over medium heat for a few minutes on each side.
• Serve the reheated catfish with fresh sides like steamed vegetables, rice pilaf, or a crisp salad to complement the flavors.

• Preheat your oven to 350°F (175°C). Place the catfish fillets on a baking sheet lined with parchment paper. Cover them with aluminum foil to retain moisture and heat for about 10-15 minutes until warmed through.

• For a quick reheat, use a microwave. Place the catfish fillets on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 1-2 minutes, checking halfway to ensure they don’t dry out.

• If you prefer a crispy texture, reheat the catfish fillets in a skillet. Heat a small amount of olive oil or butter over medium heat. Add the fillets and cook for 2-3 minutes on each side until heated through and crispy.

• For an air fryer method, preheat the air fryer to 350°F (175°C). Place the catfish fillets in the basket and cook for 3-5 minutes, checking halfway to ensure they are evenly heated and maintain their crispiness.

• To steam the catfish fillets, place them in a steamer basket over boiling water. Cover and steam for about 5 minutes until heated through, ensuring they remain moist and tender.

• Cast iron skillet: Essential for achieving the high heat needed to blacken the catfish properly.

• Small bowl: Used to mix all the spices together evenly.

• Brush: Ideal for applying melted butter to the catfish fillets.

• Tongs: Useful for flipping the catfish fillets in the hot skillet.

• Measuring spoons: Necessary for accurately measuring out the spices and seasonings.

• Spatula: Helps in gently lifting the catfish fillets from the skillet without breaking them.

• Plate: For serving the cooked catfish fillets immediately.

• Oven mitts: Important for handling the hot cast iron skillet safely.

Pre-mix the spices: Combine the cajun seasoning, paprika, garlic powder, onion powder, thyme, oregano, salt, and black pepper in advance and store in an airtight container.

Use pre-melted butter: Melt the butter in the microwave and keep it ready to brush on the catfish fillets.

Preheat the skillet: Start heating your cast iron skillet while you prepare the fillets to save time.

Batch cooking: If your skillet is large enough, cook multiple catfish fillets at once to reduce overall cooking time.