Blackened Catfish and Spicy Rice Recipe - Allrecipes.com
Blackened Catfish and Spicy Rice Recipe
  • READY IN 30 mins

Blackened Catfish and Spicy Rice

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 04, 2013

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 it's one of the best things I've ever cooked (I consider myself a decent cook). I came on looking for a different recipe for blackened catfish that we use whenever we find catfish on sale, stumbled on this recipe, and I don't think we'll ever go back to the other recipe! I did only use about 3 Tbs butter and that was plenty. High marks from our house!

 
Most Helpful Critical Review
Feb 14, 2013

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

 

13 Ratings

Aug 13, 2012

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

 
May 04, 2014

I used talapia instead of catfish with a garlic butter rice, and cabbage a shear delight!

 
Mar 14, 2014

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 cayenne to 3/4 t. (Next time will reduce to 1/2 t and use less salt.) I coated the filets with 1/4c melted butter, sprinkled the rub on both sides then baked it in the oven at 400 degrees for 20 mins. Part way through I turned the fish, drizzled with the remaining butter and finished baking until flaky.

 
Jan 15, 2014

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 the butter, next time. There will still be enough butter, after basting the fillets, to add to the pan to help impart that smoothness. It was good, and all, but we like to use a lot of pan sauce over the rice and fish and it was very buttery. Using the Extra-light OO would cut some of the extra calories and such, yet still allow the great flavors to come through.

 
Dec 26, 2013

I used tilapia filets instead of catfish because that is what I had in the freezer. Turned out great.

 
Nov 11, 2013

This was surprisingly amazing!

 

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Nutrition

  • Calories
  • 539 kcal
  • 27%
  • Carbohydrates
  • 40.6 g
  • 13%
  • Cholesterol
  • 114 mg
  • 38%
  • Fat
  • 32 g
  • 49%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 21.2 g
  • 42%
  • Sodium
  • 972 mg
  • 39%

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

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