Blackened Catfish

Blackened Catfish

I’ll admit it.  Even though I live in the South and have an affinity to all things fried, I prefer my fish to be cooked any other way.  Blackened just might be my favorite, as of late anyway.  Catfish is so mild and succulent, and blackening is so intense and mouth-tingling that I think they make the perfect combination.  On top of being tastier (in my opinion) blackened catfish is much healthier than fried.  Do I always choose the healthier foods?  No.  But I sure love when I happen to prefer the healthier version.

This blackened catfish is delicious and extremely easy to make.    There is no marinating or other advanced preparation needed and it makes a delicious main dish that goes perfectly with cole slaw, white beans, and hush puppies–all easy and quick side dishes.  I love it when that happens.

I used my own concoction for the blackening seasoning, but you could also just use a store-bought substitute if you must.   Aside from that, all you need is catfish and butter.    So go ahead, spice up your evening with a little blackened catfish.

Blackened Catfish Recipe

catfish fillet
blackening seasoning
butter

  1. Place a non-stick skillet over medium-high heat and melt enough butter in the pan so that the pan is thoroughly coated.
  2. Sprinkle the blackening seasoning on both sides of the catfish fillet, so that the fillet is evenly covered with seasoning.
  3. Sear the fillet in the hot skillet for about 5 minutes.  Then, flip the fillet and sear the other side until done, about 2 minutes.

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