Cajun Blackened Catfish

Cajun Blackened Catfish

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Paul Schultz 6

"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."
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20 m servings 466 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 466 kcal
  • 23%
  • Fat:
  • 43.2 g
  • 67%
  • Carbs:
  • 2.2g
  • < 1%
  • Protein:
  • 18.2 g
  • 36%
  • Cholesterol:
  • 144 mg
  • 48%
  • Sodium:
  • 546 mg
  • 22%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  1. In a shallow bowl, mix together the black pepper, garlic powder, onion powder, paprika, parsley, cayenne pepper, kosher salt, oregano, and thyme until thoroughly combined. Press the catfish fillets into the spice mixture to thoroughly coat.
  2. Arrange a portable heat source outdoors, such as a butane burner or side burner of a gas grill. Melt butter in a glass or metal bowl. Light the burner, and place a large cast-iron skillet onto the burner over high heat. Pour about 1/4 cup of melted butter into the skillet; set remaining 1/2 cup of butter aside.
  3. When the butter in the skillet is smoking hot, lay the catfish fillets into the skillet. Cook until the spices are burned onto the fillets and the catfish is opaque and flaky inside, about 3 minutes per side. Don't breathe smoke from burning spices. To serve, pour remaining 1/2 cup of butter over the catfish.


  • Cook's Note
  • This recipe is for cooking OUTSIDE only because of the intense smoking.


  1. 22 Ratings

Most helpful positive review

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 ingredient...

Most helpful critical review

Too much heat, not enough flavor

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Least positive

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 ingredient...

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 blacken...

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...

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 d...

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 ru...

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 ...

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.

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