Blackened Catfish on Blackstone Griddle or Cast-Iron Skillet Recipe
This Blackened Catfish recipe features succulent catfish filets seasoned with a bold blend of spices and cooked to perfection on a Blackstone griddle or cast-iron skillet. The combination of smoked paprika, cumin, and cayenne pepper delivers a smoky, spicy crust while the butter and canola oil ensure a rich, crisp sear. Ready in just minutes, this dish offers a flavorful, protein-packed meal with a perfect balance of heat and savory notes.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern American
Ingredients
Scale
Catfish and Seasoning
- 2 8 oz. catfish filets
- 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
Cooking Fats
- 2 tablespoons canola oil
- 1 tablespoon unsalted butter
Instructions
- Prepare the seasoning rub: In a shallow dish, combine smoked paprika, dark brown sugar, dried oregano, garlic powder, cumin, salt, and cayenne pepper. Mix thoroughly with a fork to ensure all spices are evenly blended.
- Season the catfish: Pat the catfish filets dry using a paper towel to remove any moisture. Dredge each filet in the spice mixture, making sure to coat both sides evenly, then shake off any excess seasoning.
- Heat the griddle or skillet: Preheat your Blackstone griddle or cast-iron skillet over medium-high heat. Once hot, add the canola oil and spread it evenly across the surface using a long-handled spatula.
- Add butter and melt: Add the unsalted butter to the hot oil and spread it around. Allow it to melt completely and become foamy, which adds flavor and helps achieve a crispy crust.
- Cook the catfish: Place the seasoned filets on the hot griddle or skillet. Cook for approximately 3 minutes on each side, or until the fish develops a dark, blackened crust and flakes easily with a fork, indicating it is fully cooked.
Notes
- Patting the catfish dry before seasoning helps the spice rub adhere better and promotes a crispy crust.
- Adjust the cayenne pepper quantity based on your preferred level of spiciness.
- If you do not have a Blackstone griddle, use a heavy cast-iron skillet for best results.
- Serve immediately with lemon wedges or your favorite dipping sauce for extra flavor.
- This recipe pairs well with steamed rice or grilled vegetables for a complete meal.
Keywords: Blackened Catfish, Catfish Recipe, Blackstone Griddle, Cast Iron Skillet, Cajun Fish, Spicy Fish, Southern Cooking
