In our last post we showed you how to make your own Cajun seasoning at home. So if you haven’t checked that out, I highly recommend you do. Because today we’re going to show you a great recipe that uses cajun seasoning, blackened catfish.
The Method of Blackening
Blackening, or having something “blackened” is a common cooking technique found in Cajun/Creole cuisine. No one really knows who first came up with the technique. But it was first popularized outside of Louisiana by celebrity chef Paul Prudhomme in the 1980s. And ever since then it has been a staple dish in many restaurants and households.
Why?
Because it’s quick, it’s easy, and most importantly absolutely delicious!
So how does it all work?
Well, it all comes down to three main components. 1. Cajun seasoning 2. Butter 3. A ripping hot pan (preferably castiron). You start by either brushing or dipping each piece of fish in a good amount of melted butter. This is followed up by a generous dusting of cajun seasoning. And finally, it’s all cooked really quick in that hot pan. The result is a black crust caused by a mixture of browned milk solids and charred spices.
Tips, Tricks & Suggestions
- While catfish is what I’m using today, you can just as easily make this dish with practically any other type of fish. As long as it’s a relatively firm fleshed fish (redfish, grouper, salmon) it will work.
- You can also apply the blackening technique to other cuts of meat like chicken or steak. However, if you do want to make blackened chicken make sure to cut your chicken breasts into thin chicken cutlets. That way they will cook all the way through.
- Make sure that you run your vent while making this dish as it will produce a lot of smoke. Or better yet do it outside if the weather permits.
Blackened Catfish Recipe
Prep time: 5 minutes
Cook time: 8 minutes
Servings: 4 to 6
Ingredients
3 to 4 Catfish fillets
½ Cup of butter, melted
⅓ Cup of cajun seasoning
Lemon wedges (optional for squeezing over finished catfish)
Instructions
- Prep the catfish: Brush each side of every catfish fillet with a generous amount of melted butter. Don’t worry if you don’t use all of the butter, as the rest will be going into the pan/skillet when we cook the fish. Then dredge each fillet of catfish in the cajun seasoning, and shake off any excess. Place these fillets on a plate and set them aside.
- Place a castiron pan/skillet over high heat. Let this sit for roughly 5 minutes or until the pan/skillet is really hot.
- Cook the fish: Pour any remaining butter into the hot pan (or 2 tablespoons of oil if you don’t have any butter remaining) and place the catfish fillets into it.
Let the fillets cook undisturbed for 3 minutes, or until they are nicely charred. Then flip each fillet over with a spatula and let them cook for an additional 3 minutes. 
- Remove the blackened catfish from the pan, and serve immediately. Enjoy!
Blackened Catfish Recipe
Ingredients
- 3 to 4 Catfish fillets
- ½ Cup of butter melted
- ⅓ Cup of cajun seasoning
- Lemon wedges optional for squeezing over finished catfish
Instructions
- Prep the catfish: Brush each side of every catfish fillet with a generous amount of melted butter. Don’t worry if you don’t use all of the butter, as the rest will be going into the pan/skillet when we cook the fish. Then dredge each fillet of catfish in the cajun seasoning, and shake off any excess. Place these fillets on a plate and set them aside.
- Place a castiron pan/skillet over high heat. Let this sit for roughly 5 minutes or until the pan/skillet is really hot.
- Cook the fish: Pour any remaining butter into the hot pan (or 2 tablespoons of oil if you don’t have any butter remaining) and place the catfish fillets into it. Let the fillets cook undisturbed for 3 minutes, or until they are nicely charred. Then flip each fillet over with a spatula and let them cook for an additional 3 minutes.
- Remove the blackened catfish from the pan, and serve immediately. Enjoy!
