Recipe by Paul Schultz
"This is a recipe that I obtained from a very good Cajun friend who is a native of Lafayette, Louisiana. His family adopted me (friendly) many years ago and we have swapped Cajun and Creole recipes through the years."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
ground black pepper
ground cayenne pepper
4 (4 ounce)
catfish fillets, skinned
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!
Too much heat, not enough flavor
Really really good. I didnt have a skillet to use so I just grilled it and it tastes amazing
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.
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!
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!
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.
This was my first time making catfish, and the whole family thought it was outstanding. I actually made two different versions, one for my husband and me, and the other for my little girls. I mixed the seasonings exactly as written, except I omitted the cayenne pepper for my daughters. I grilled the mild fish, and then used the cast iron skillet for the spicy fish for my husband and me. Both versions were very tasty. I agree that the balance of the spices is what really makes this recipe so good. The one suggestion I might have is if you don't like spicy, you might want to cut back a little on the cayenne. We will definitely be making this recipe again. In fact, I'm looking forward to using the leftovers for catfish cakes.
* Percent Daily Values are based on a 2,000 calorie diet.
Cajun Blackened Catfish
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 389
Easy weeknight dinners, ready in a flash.
Enjoy the bright days of summer with easy recipes.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
What's cooking in Humble, Texas? Stephan's authentic deep-fried catfish.
An authentic Louisiana recipe for spicy Cajun stew.
See how to make an authentic New Orleans catfish po’ boy sandwich.