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Blackened Catfish and Spicy Rice

Eric Lubow

"Quick and easy blackened catfish recipe. I like to serve this over a Cajun flavored spicy white rice. Although the rice is optional, the slightly spicy Cajun flavor of the rice brings out the taste of the catfish."
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30 m servings 539 cals
Original recipe yields 4 servings


  • Calories:
  • 539 kcal
  • 27%
  • Fat:
  • 32 g
  • 49%
  • Carbs:
  • 40.6g
  • 13%
  • Protein:
  • 21.2 g
  • 42%
  • Cholesterol:
  • 114 mg
  • 38%
  • Sodium:
  • 972 mg
  • 39%

Based on a 2,000 calorie diet

See full nutrition

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.

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  • Prep

  • Cook

  • Ready In

  1. Bring the rice, water, Cajun seasoning, and hot pepper sauce to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
  2. While rice is cooking, mix thyme, black pepper, cayenne pepper, salt, garlic powder, onion powder, paprika, dill weed, and lemon pepper in a bowl until well blended. Brush catfish fillets with butter and sprinkle with seasoning mixture other both sides.
  3. Heat any remaining melted butter in a large skillet over medium-high heat; pan-fry seasoned catfish in butter until fish is easily flaked with a fork, 4 to 5 minutes per side.
  4. Serve catfish over a plate of seasoned rice. Pour leftover butter from the skillet over fish and sprinkle with lemon juice.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 14
  1. 18 Ratings

Most helpful positive review

Loved the "rub" and the rice was a huge hit too!

Most helpful critical review

This just didn't work for us. The flavors just seemed off.

Most helpful
Most positive
Least positive

Loved the "rub" and the rice was a huge hit too!

Every one loved, even though it was super hot! I think next time I'll try cutting back on the spices slightly. I added some extra virgin olive oil to the butter, and cut the amount of butter i...

I was not expecting this to be anything special, but after the first bite I found I was in for a surprise! My picky husband and I have very different tastes and we both LOVED this dish--he said...

The fish was very well received, if a little greasy and the rice needed a bit of butter. All in all, this is a new family favorite!

This recipe makes more rub than is needed for the 4 filets (16 oz.) I wanted to cook. The blend of seasonings was very good but it was too much heat for us even with reducing the pepper and caye...

This came out well - simple for even a novice. They just have to keep an eye on the fish, so it turns out flakey and moist. Will use some Extra-light Olive Oil when cooking the fish, and halve...

This was surprisingly amazing!

Wonderful! My wife finished her plate and that's the first time that's happened when I serve fish. Thanks!

Really delicious! I love the spice combination on the fish! Only changes: I reduced the cayenne to 1/2 tsp (we wanted a little less of a kick), didn't add onion powder (none in the spice rack), ...