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    • Blackened Cajun Catfish

    Mark Sharron
    Easy
    10 minutes
    2
    1 rating
    layout 0 comment

    Ingredients

    • 2 catfish fillets
    • 1 teaspoon paprika
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon cayenne pepper
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper
    • 2 tablespoons olive oil
    • Lemon wedges to garnish

    Method

    • Step-by-Step Method: Blackened Cajun Catfish
    • Pat catfish fillets dry with kitchen paper to remove excess moisture
    • Lay out all measured spices: paprika, dried oregano, dried thyme, cayenne pepper, salt, and black pepper
    • Mix all spices together in a small bowl to create the blackening seasoning
    • Coat both sides of each catfish fillet evenly with the spice blend
    • Pour olive oil into a shallow dish
    • Dredge each fillet lightly in olive oil ensuring full coverage
    • Heat a heavy skillet or cast iron pan over high heat until it is very hot
    • Open windows or use extraction as smoke will be produced during blackening
    • Place fillets in hot skillet, working in batches if necessary to avoid crowding
    • Cook fillets undisturbed for 2 to 3 minutes on one side until deeply browned and spices form a crust
    • Flip fillets carefully and cook 2 to 3 minutes more on the other side until fish is opaque and flakes easily
    • Remove fillets from pan and rest briefly on a plate
    • Transfer fillets to serving plates
    • Garnish each fillet with fresh lemon wedges for squeezing at the table
    • Serve immediately while hot