Blackened Catfish with Lemon Butter (Printable)
Spicy blackened catfish fillets with zesty lemon butter sauce. A bold Southern dish ready in just 25 minutes.
# What You'll Need:
→ Fish
01 - 4 catfish fillets, 6 ounces each
02 - 2 tablespoons olive oil
→ Blackening Spice Mix
03 - 1 tablespoon paprika
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1 teaspoon dried thyme
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon cayenne pepper
10 - 1/2 teaspoon black pepper
11 - 1/2 teaspoon salt
→ Lemon Butter Sauce
12 - 3 tablespoons unsalted butter
13 - 1 lemon, zest
14 - 2 tablespoons fresh lemon juice
15 - 1 tablespoon fresh parsley, finely chopped
# How To Make It:
01 - Pat catfish fillets dry with paper towels and brush both sides generously with olive oil.
02 - In a small mixing bowl, combine paprika, smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, black pepper, and salt. Mix thoroughly until evenly distributed.
03 - Sprinkle the blackening spice mixture evenly over both sides of each catfish fillet, pressing gently to ensure the seasoning adheres securely.
04 - Place a cast iron skillet over medium-high heat and allow it to heat for 2-3 minutes until almost smoking.
05 - Add the seasoned catfish fillets to the dry skillet without overcrowding. Cook for 3-4 minutes per side until the fish becomes opaque and flakes easily with a fork. Work in batches if necessary to avoid crowding.
06 - While the fish cooks, melt unsalted butter in a small saucepan over low heat. Stir in lemon zest, lemon juice, and finely chopped parsley. Remove from heat immediately.
07 - Transfer the blackened catfish fillets to serving plates. Drizzle generously with the warm lemon butter sauce and garnish with additional fresh parsley if desired. Serve immediately.
# Expert Suggestions:
01 -
- The contrast between the spicy blackened crust and the silky lemon butter creates a flavor explosion that will have you licking your fingers shamelessly.
- Its surprisingly quick to prepare on busy weeknights but impressive enough that friends will think you spent hours in the kitchen.
02 -
- Opening windows or using your hood vent isnt optional with this recipe, unless you enjoy explaining to concerned neighbors why your smoke detector is performing a solo concert.
- The blackening happens faster than you think, so stay vigilant rather than wandering off to answer texts, or youll cross the line from nicely charred to simply burnt.
03 -
- Let your cast iron skillet heat up for a full 5 minutes before cooking, which gives it time to develop the even, intense heat needed for proper blackening without burning.
- After cooking, deglaze the spice-laden pan with a splash of white wine and a touch of butter for an instant pan sauce thats too good to waste.