Cajun Blackened Catfish Recipe

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Dec 08, 2011

Jozzie, glad you liked it, but if you grilled it, you didn't get the real deal. The butter would have melted off too much. This should actually be done in a cast iron skillet, and ingredients should be fresh, not dry/powdered. That said, it is a pretty good recipe for what is a classic south Louisiana dish. I followed this to a T and it IS pretty good. I'm from New Orleans originally (living L.A. now) and need to build up my home food repetoir! Thanks for this Paul!

—MrSatoV

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Nov 13, 2011

Really really good. I didnt have a skillet to use so I just grilled it and it tastes amazing

—Jozzie S.

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13 Ratings

Jun 11, 2012

As the submitter recommends, I always use a cast iron skillet (on the charcoal grill) to blacken fish - it can't be beat. This is a tried and true, classic and dependable preparation for blackened fish. I did use grouper, however, as I don't care for catfish. The blackening seasoning is what really stood out for me - it's a nice, balanced blend, although as a personal preference I backed off on the cayenne somewhat.

—Spunky Buddy

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Feb 13, 2012

I LOVE this recipe! Thank-you! I've tried varies types of fish ie cod, salmon, orange roughy. Delicious. A little to spicy for some of my guests. More fore me!

—shorty

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Jan 24, 2012

My future SIL called this fish "killer"! Ha! That's a good thing, btw and we all thought so too! I'm still trying to adjust to the fact that down here in KY I can't get really good fish like I did in Jersey. Catfish is big here apparently so this was a great way to cook it. Thank you Paul!

—LINDA MCLEAN

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Jan 09, 2012

Tried this last night. Husband and I loved it. Cast iron skillet on side burner of grill worked great. Looking forward to having friends over and have them try it.

—vbcoach

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Oct 26, 2012

This is a WONDERFUL blacking season (THANKS Paul!). I have made this a few times. It is best to just make 3x or 4x and keep in a jar for future use. ALSO, I melted the butter (i used salted) and brushed it on the fish; then sprinkled the seasoning on the fish and blackened in my cast iron pan (outside on my gas grill burner) without adding any additional butter/oil and it was FANTASTIC! The seasoning stayed on and crisped nicely.

—gregoryz

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Jan 22, 2013

Very tasty! I found it a little too salty, and i reduced the amount of cayenne.It could have used more garlic but overall it was a hit! I marinated the fish in lemon juice before applying the rub and seared them in a non stick skillet in the kitchen not outside. They turned out fine. I will be making this again.

—Daddy's Little Chef

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Nutrition

Calories
466 kcal
23%

Carbohydrates
2.2 g
< 1%

Cholesterol
144 mg
48%

Fat
43.2 g
67%

Fiber
0.8 g
3%

Protein
18.2 g
36%

Sodium
546 mg
22%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cajun Blackened Catfish

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 466
Calories from Fat: 389

% Daily Value *
Total Fat 43.2g 67 %
Saturated Fat 23.9g 119 %
Cholesterol 144mg 48 %
Sodium 546mg 22 %
** Potassium 396mg 11 %
Total Carbohydrates 2.2g < 1 %
Dietary Fiber 0.8g 3 %
Protein 18.2g 36 %
Sugars 0.5g
** Vitamin A 33 %
** Vitamin C 3 %
** Calcium 4 %
** Iron 13 %
** Thiamin 42 %
** Niacin 47 %
** Vitamin B6 17 %
** Magnesium 11 %
** Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.