Best Blackened Catfish Recipes You Need to Try 

Catfish is a Southern classic known for its mild flavor and tender texture. Blackening catfish adds a bold and smoky flavor, making it a favorite for spice lovers. Here are several variations of blackened catfish recipes to suit your taste and cooking preferences.

A Note Before We Start…

Choose your fish wisely! Fresh catfish is key to a delicious meal. Look for fillets that are firm, moist, and have a light smell of the ocean (nothing too “fishy”).

1. Classic Blackened Catfish

This traditional blackened catfish recipe is smoky, spicy, and bursting with flavor. Pair it with coleslaw, cornbread, or rice for a hearty meal.

Recipe Information

• Prep Time: 10 minutes
• Cooking Time: 15 minutes
• Course: Main
• Cuisine: Southern
• Servings: 4 *250g per serving
• Calories: 250 per serving
• Price: $10

Ingredients

• 4 catfish fillets
• 2 tbsp melted butter
• 2 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp thyme
• 1 tsp oregano
• 1 tsp cayenne pepper (adjust for heat preference)
• Salt and black pepper to taste

Instructions

1. Heat a cast-iron skillet over medium-high heat until smoking.
2. In a bowl, mix all the spices.
3. Brush catfish fillets with melted butter on both sides.
4. Coat the fillets evenly with the spice mixture.
5. Place the fillets in the hot skillet and cook for 3-4 minutes per side until blackened and cooked through.
6. Serve immediately with your choice of sides.

2. Blackened Catfish with Lemon Butter Sauce

Add a tangy twist to the classic recipe with a rich lemon butter sauce. It’s perfect for a gourmet touch.

Recipe Information

• Prep Time: 15 minutes
• Cooking Time: 20 minutes
• Course: Main
• Cuisine: Southern-inspired
• Servings: 4
• Calories: 320 per serving
• Price: $12

Ingredients

• 4 catfish fillets
• 2 tbsp olive oil
• 2 tbsp blackening seasoning (use the blend from the classic recipe)
• 3 tbsp butter
• Juice of 1 lemon
• 1 clove garlic, minced
• 1 tbsp chopped parsley

Instructions

1. Heat olive oil in a cast-iron skillet over medium-high heat.
2. Rub the fillets with blackening seasoning.
3. Cook the catfish for 3-4 minutes per side until blackened. Remove from skillet and set aside.
4. In a saucepan, melt butter over low heat. Stir in garlic and cook for 1 minute.
5. Add lemon juice and parsley, whisking to combine.
6. Drizzle the sauce over the cooked fillets before serving.

3. Cajun Blackened Catfish Tacos

Give your taco night a Southern twist with these flavorful blackened catfish tacos. They’re smoky, spicy, and topped with fresh slaw.

Recipe Information

• Prep Time: 20 minutes
• Cooking Time: 10 minutes
• Course: Main
• Cuisine: Fusion
• Servings: 4
• Calories: 400 per serving
• Price: $15

Ingredients

• 4 catfish fillets
• 1 tbsp olive oil
• 2 tbsp Cajun seasoning
• 8 small tortillas
• 1 cup shredded cabbage
• ½ cup diced tomatoes
• ½ cup sour cream
• 1 lime, cut into wedges
• 1 avocado, sliced

Instructions

1. Rub catfish fillets with olive oil and Cajun seasoning.
2. Heat a skillet over medium heat and cook fillets for 3-4 minutes per side. Slice into smaller pieces.
3. Warm tortillas in the skillet.
4. Assemble tacos with catfish, shredded cabbage, diced tomatoes, avocado, and a dollop of sour cream. Squeeze lime juice on top.

4. Blackened Catfish over Grits

This comforting dish pairs smoky blackened catfish with creamy, cheesy grits for a Southern classic.

Recipe Information

• Prep Time: 15 minutes
• Cooking Time: 25 minutes
• Course: Main
• Cuisine: Southern
• Servings: 4
• Calories: 450 per serving
• Price: $14

Ingredients

• 4 catfish fillets
• 2 tbsp butter
• 2 tbsp blackening seasoning
• 1 cup quick-cooking grits
• 2 cups milk
• 1 cup water
• 1 cup shredded cheddar cheese
• Salt and pepper to taste

Instructions

1. Heat a skillet over medium-high heat and add butter. Rub catfish with seasoning and cook for 3-4 minutes per side.
2. In a saucepan, bring milk and water to a boil. Stir in grits and reduce heat to low. Cook for 5 minutes, stirring frequently.
3. Add cheese, salt, and pepper to the grits, stirring until melted.
4. Serve blackened catfish over the cheesy grits.

Storing and Reheating Tips

If you’ve got leftovers, proper storage and reheating can keep them tasting fresh and flavorful. Allow the fish to cool completely before storing. Placing hot fish in a container can create steam, which might make the crust soggy. Transfer the fillets to an airtight container to lock in freshness and prevent odors from other foods in the fridge from seeping in.

Reheating Tips

Skillet Method (Best for Crispiness)

• Heat a non-stick or cast-iron skillet over medium heat.
• Add a small drizzle of oil or a dab of butter to the pan to help re-crisp the spice crust.
• Place the fish in the skillet and cook for 2–3 minutes per side until heated through.
• Avoid flipping too often, as this can break the crust.

Oven Method

• Preheat the oven to 350°F (175°C).
• Place the fillets on a baking sheet lined with aluminum foil or parchment paper.
• Cover the fish loosely with foil to prevent it from drying out.
• Heat for 8–10 minutes, checking to ensure the fish is warmed through without overcooking.

Microwave Method (Quickest, But Least Ideal)

• While not the best option for preserving texture, microwaving works in a pinch.
• Place the fish on a microwave-safe plate and cover with a damp paper towel to retain moisture.
• Heat in short 30-second bursts, flipping the fish halfway through, until just warm. Be careful not to overheat, as this can make the fish rubbery.

In Summary

Try these blackened catfish recipes, you’re sure to find a favorite! Did you add your own twist? Feel free to experiment!