Blackened Catfish

Blackened Catfish

This is one of the most ordered entrées in my restaurant. Be sure when you make it that you have a lot of air flowing through the house, because it does create a large amount of smoke.

-Sweet Mama Janisse



Creative Commons Creative Commons Attribution 2.0 Generic License   by  razvan.orendovici  / cropped and color enhanced 



For 1 people ()


  • catfish


  • 2 tablespoon(s) paprika
  • 1.5 tablespoon(s) white pepper
  • 1 tablespoon(s) salt
  • 1.5 teaspoon(s) black pepper
  • 2 teaspoon(s) onion powder
  • 1 teaspoon(s) thyme
  • 2 teaspoon(s) garlic powder
  • 1 teaspoon(s) oregano
  • 2 teaspoon(s) cayenne

Blackened Catfish Directions

  1. Mix the seasonings.
  2. Melt some butter.
  3. Heat a dry iron skillet very hot.
  4. Dip the fish fillets in the melted butter and sprinkle with the seasoning. The more you use, the hotter the results will be.
  5. Drop fish on hot skillet. This will produce a great deal of peppery smoke, so make sure you do it in a well ventilated area (or outside). Cook until fish is done. The Seasonings and butter will form a black crust on the fish. 
  6. Apply the seasoning to one side of the fish, drop the fish on the skillet, then apply seasoning to the other side of the fish.

Nutrition facts

(diet, gluten free, lactose free)