Dinner

Blackened Catfish on Blackstone Griddle or Cast-Iron Skillet Recipe

BySana Jeannette February 12, 2026February 12, 2026

Introduction

Blackened catfish is a flavorful and easy-to-make dish that delivers a perfect balance of smoky and spicy notes. Cooked on a griddle or cast-iron skillet, the fish develops a delicious crust while remaining tender inside. It’s an excellent choice for a quick weeknight dinner or a weekend treat.

The image shows two fried fish fillets on a white plate, each with a crispy, dark reddish-brown crust sprinkled with spices, giving a textured and slightly charred look. The fillets have uneven, rough surfaces with some blackened spots indicating a well-cooked crust. To the left side of the plate, there are two lemon halves, their bright yellow color contrasting with the fish. On the upper right corner of the plate, a small bunch of bright green parsley adds a fresh touch. The plate is set on a white marbled surface, providing a clean and simple backdrop. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 8 oz. catfish filets
2 tablespoons canola oil

1 tablespoon unsalted butter
1 tablespoon smoked paprika

1 tablespoon dark brown sugar
2 teaspoons dried oregano

1 teaspoon garlic powder
1 teaspoon cumin
½ teaspoon salt

¼ teaspoon cayenne pepper

Instructions

Step 1: Combine smoked paprika, dark brown sugar, dried oregano, garlic powder, cumin, salt, and cayenne pepper in a shallow dish. Pat the catfish filets dry with paper towels, then coat them evenly with the spice rub, shaking off any excess.
Step 2: Preheat your Blackstone griddle or cast-iron skillet over medium-high heat. Add the canola oil and spread it evenly using a long-handled spatula. Add the butter and allow it to melt and become foamy, coating the cooking surface.

Step 3: Place the catfish filets on the hot griddle or skillet. Cook for about 3 minutes on each side, until the fish develops a dark crust, is browned, and flakes easily with a fork.

Tips & Variations

For extra flavor, marinate the catfish briefly in lemon juice before coating with the rub.
Adjust the cayenne pepper to your preferred spice level or substitute with smoked chili powder for a milder heat.

If you don’t have a Blackstone griddle, a heavy cast-iron skillet works just as well to create that perfect blackened crust.
Serve blackened catfish with a squeeze of fresh lime and a side of coleslaw or rice for a complete meal.

Storage

Store leftover blackened catfish in an airtight container in the refrigerator for up to 2 days. When reheating, warm gently in a skillet over low heat to help maintain the crust without drying out the fish.

How to Serve

The image shows two pieces of blackened fish fillets with a rich, dark brown and reddish spice crust, lying flat on a white plate. The fish has a slightly crispy texture with visible charred spots and specks of seasoning. To the left of the fillets, there is a halved lemon with a bright yellow color, adding a fresh contrast. At the top right corner of the plate, there is a small bunch of green parsley, its leaves fresh and curly. The plate is placed on a white marbled surface, creating a clean and bright background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular frying pan instead of a griddle or cast-iron skillet?

Yes, a heavy-bottomed frying pan will work, but cast iron or a griddle is best for evenly distributing heat and achieving the signature blackened crust.

Is blackened catfish very spicy?

The dish has a mild to moderate heat depending on the amount of cayenne pepper used. You can easily adjust the spice level to suit your taste by changing the amount of cayenne or skipping it altogether.