Cajun Blackened Catfish with Garlic Butter
City Fish Tip:
Pat the catfish really dry before seasoning it. Less surface moisture means better contact with the hot skillet—and a much better blackened crust
Serving Ideas:
Serve with rice, roasted vegetables, or potatoes.
Serving Size: 4
Ingredients
- 4 City Fish Market fresh catfish fillets
- 1½ tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 lemon, divided
- 2 tablespoons fresh parsley, chopped
Cajun Seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper, or more to taste
Instructions
- Pat the catfish fillets dry with paper towels. Combine all of the Cajun seasoning ingredients, then generously season both sides of each fillet.
- Heat the olive oil in a large cast-iron or heavy skillet over medium-high heat.
- Add the catfish and cook undisturbed for about 3–4 minutes, until the underside develops a dark, flavorful crust.
- Flip and cook for another 2–4 minutes, depending on the thickness of the fillets, until the fish is opaque and reaches 145°F internally.
- Reduce the heat to low. Add the butter and minced garlic to the skillet. Once melted, squeeze in the juice of half a lemon.
- Spoon the garlic butter over the catfish for about 30 seconds, then remove from the heat.
- Finish with chopped parsley and serve with wedges from the remaining lemon.
