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Blackened Catfish

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Description

The perfect blackened catfish recipe calls for the best homemade blackening seasoning. This recipe combines loads of spices to produce about 1 cup of seasoning. However, this seasoning blend is so delicious you might want to double the amounts and save some for the next time you crave blackened catfish, shrimp, or even tofu. In addition, if you store the seasoning mixture in an airtight container, it makes for a great gift.

Ingredients

  • 4 tablespoons paprika
  • 1 1/2 tablespoons salt
  • 1 tablespoon granulated garlic
  • 1 tablespoon onion powder
  • 1 tablespoon black pepper
  • 1 1/2 teaspoons white pepper
  • 1 1/2 teaspoons cayenne pepper
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon dried thyme
  • 1 1/4 pounds catfish fillets
  • 3/4 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1/4 cup parsley, chopped, for garnish
  • 1 lemon, cut into wedges

Directions

  1. Gather the ingredients.
  2. To prepare the blackening spice mixture, in a small bowl stir together the paprika, salt, granulated garlic, onion powder, black pepper, white pepper, cayenne pepper, dried oregano, dried basil, and dried thyme.
  3. Sprinkle the catfish fillets on both sides with kosher salt and let rest 20 minutes.
  4. Drizzle the catfish fillets with olive oil.
  5. Sprinkle each of the fillets evenly with 1/4 cup blackening spice mixture, pressing to adhere.
  6. Heat a large cast-iron skillet or heavy saucepan over medium-high heat until very hot. Add butter to skillet, and swirl to coat.
  7. Place fillets in the hot skillet and cook 2 minutes. Flip the fillets and cook for 2 to 3 minutes more. The fish is done when it flakes apart under the gentle pressure from a fork.
  8. To serve, sprinkle with fresh parsley and serve with lemon wedges. Enjoy!