Cajun Blackened Catfish Delight
This Cajun Blackened Catfish recipe is a cherished family tradition, passed down from my father to me, embodying the vibrant flavors of Louisiana cuisine. The delightful blend of spices creates an irresistible crust on the tender catfish fillet, offering a smoky, spicy kick that pairs beautifully with rice or a fresh salad. Cooking this dish can be an aromatic adventure in your kitchen, notes of garlic, paprika, and herbs fragrant in the air. I've also been experimenting with different methods, including the George Foreman Grill, to find the best way to achieve that signature blackened finish while reducing excess smoke. I hope it brings as much joy to your table as it has to mine!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
boneless catfish fillet
1 lb (Fresh, rinsed and patted dry)
black pepper
1 tsp (Ground)
garlic powder
1 tsp
onion powder
1 tsp
paprika
1 tsp
parsley flakes
1 tsp
ground red pepper
1 tsp (Cayenne recommended for more heat)
salt
1 tsp
oregano
1/2 tsp
thyme
1/2 tsp
butter or oil
as needed (For cooking)
Instructions
1
Before you begin, ensure good ventilation in your cooking area, as this recipe produces significant smoke.
2
Combine black pepper, garlic powder, onion powder, paprika, parsley flakes, ground red pepper, salt, oregano, and thyme in a mixing bowl. Mix well to create the seasoning blend.
3
Evenly coat both sides of the catfish fillets with the spice mixture, pressing gently to adhere.
4
In a large cast-iron skillet or non-stick skillet, heat a small amount of butter or oil over medium-high heat until it's hot and shimmering (but not smoking).
5
Carefully place the coated catfish fillets in the skillet. Allow them to cook undisturbed for 3 to 5 minutes until they develop a dark, charred crust.
6
Using a spatula, gently flip the fillets and cook for an additional 3 to 5 minutes on the other side. Adjust the heat as needed to prevent burning.
7
If the butter or oil starts to darken excessively, replace it with a fresh amount to keep your blackening process effective without burning the fish.
8
Once cooked through, remove the fillets from the skillet and let them rest for a couple of minutes before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Cajun Blackened Catfish Delight?
It is a traditional Louisiana-style dish featuring catfish fillets coated in a robust spice blend and cooked at high heat to create a signature dark, flavorful crust.
What are the primary ingredients for the spice blend?
The seasoning consists of black pepper, garlic powder, onion powder, paprika, parsley flakes, ground red pepper, salt, oregano, and thyme.
How much catfish is required for this recipe?
This recipe calls for 1 lb of boneless catfish fillets.
Why is ventilation important when making this dish?
The blackening process involves cooking spices at high heat, which produces a significant amount of smoke that requires good kitchen ventilation.
How should I prepare the fish before seasoning?
The catfish fillets should be rinsed and patted dry before applying the spice mixture.
What is the best type of skillet to use?
A large cast-iron skillet is recommended for the best results, although a non-stick skillet can also be used.
How do I ensure the spices stick to the catfish?
Evenly coat both sides of the fillets with the seasoning and press gently to help the mixture adhere to the fish.
What temperature should I cook the catfish at?
Heat a small amount of butter or oil over medium-high heat until it is hot and shimmering but not smoking.
How long does it take to cook each side of the fillet?
The catfish should be cooked undisturbed for 3 to 5 minutes per side until a dark, charred crust forms.
Can I use a George Foreman Grill for this recipe?
Yes, experimenting with a George Foreman Grill is a great way to achieve a blackened finish while potentially reducing excess smoke.
What should I do if the butter starts to burn in the pan?
If the butter or oil darkens excessively, wipe the pan and replace it with fresh fat to keep the blackening process effective without burning the fish.
Should the fish rest after cooking?
Yes, let the fillets rest for a couple of minutes after removing them from the skillet before serving.
Is this recipe very spicy?
The recipe has a smoky, spicy kick due to the ground red pepper and black pepper, but you can adjust these to your preference.
What are the recommended side dishes?
This dish pairs beautifully with rice or a fresh salad to balance the bold Cajun flavors.
Can I use cayenne pepper instead of ground red pepper?
Yes, cayenne pepper is specifically recommended if you want to increase the heat levels of the dish.
Is this a family recipe?
Yes, it is a cherished tradition passed down from the author's father, embodying authentic Southern cooking.
Does the recipe use fresh or dried herbs?
The recipe utilizes dried herbs like parsley flakes, oregano, and thyme for the spice blend.
Can I use oil instead of butter for blackening?
Yes, either butter or oil can be used for cooking as needed based on your preference.
How many spices are in the seasoning mix?
There are 9 different spices and herbs combined to create the blackening seasoning.
What kind of catfish should I buy?
Look for fresh, boneless catfish fillets for the best flavor and ease of preparation.
Is salt included in the seasoning?
Yes, the recipe includes 1 teaspoon of salt in the spice mixture.
How do I know when the fish is ready to flip?
Flip the fish when a dark, charred crust has developed on the bottom, usually after 3 to 5 minutes.
Can this be considered a healthy meal?
It is a protein-rich seafood dish that can be served with healthy sides like salad, and oil can be used instead of butter to manage fat content.
Is the onion powder necessary?
Yes, onion powder contributes to the complex aromatic profile and the savory crust of the fish.
How many ingredients are needed in total?
The recipe requires 11 ingredients, including the fish, various spices, and the cooking fat.
Can I prepare the spice blend in advance?
Yes, you can mix the black pepper, garlic powder, onion powder, and other spices ahead of time and store them in a container.
Does the fish need to be marinated?
No, this recipe uses a dry rub method where the spices are pressed onto the fish just before cooking.
What is the flavor profile of this dish?
It offers a smoky, spicy, and aromatic flavor profile with a distinct herbal note from the oregano and thyme.
Can I adjust the heat during cooking?
Yes, you should adjust the stove heat as needed to prevent the spices from burning while still achieving a char.
Is this a quick recipe to make?
Yes, with a cooking time of about 6 to 10 minutes, it is a relatively fast and efficient meal to prepare.