Blackened Catfish

By Millie Peartree

Updated February 18, 2026

Andrew Bui for The New York Times. Food Stylist: Kaitlin Wayne.
Ready In
30 min
Rating
5(7)
Comments
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Blackening is a technique popularized by the Louisiana chef Paul Prudhomme, who originally used it on redfish, but it works equally well with catfish. The intense heat of a cast-iron skillet sears the Cajun seasonings, giving the fish a smoky, slightly crisp crust, while butter adds rich flavor and locks moisture into the fish. Whether paired with grits for brunch or served with a collard green gratin for dinner, this will be a staple.

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Ingredients

Yield:4 servings

  • 4 (4-ounce) catfish fillets

  • 4 teaspoons extra-virgin olive oil, divided

  • ½ cup Cajun seasoning, store-bought or homemade (see Tip)

  • 2 teaspoons unsalted butter

  • Southern fried corn or grits, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

9 grams carbs; 67 milligrams cholesterol; 232 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 14 grams fat; 1 gram fiber; 116 milligrams sodium; 19 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Pat the fish fillets dry with paper towels. Drizzle 2 teaspoons of the olive oil over the fish and massage lightly to evenly coat the fillets. Sprinkle enough seasoning over both sides of the fillets to completely coat, pressing the seasoning firmly into the fish. Shake off any excess.

  2. Step 2

    Allow the fish to sit for 15 minutes at room temperature to allow the spice coating to set.

  3. Step 3

    Heat a large cast-iron skillet with the butter and remaining 2 teaspoons olive oil over medium-high. Working in batches if needed, add the fish fillets and cook until the spices are darkened and aromatic, and the fish flakes easily with a fork, 2 to 3 minutes per side (if cooking in two batches, wipe out the skillet with a paper towel and add a bit more oil for the second batch). Serve immediately with Southern fried corn or grits. 

Tip

  • If your Cajun seasoning does not contain salt, stir 1½ teaspoons kosher salt (such as Diamond Crystal) into the Cajun seasoning before sprinkling it over the fish.

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Ratings

5 out of 5
7 user ratings
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Comments

Dan Ludwig

I taught myself to cook using Paul Prudhomme’s Louisiana Kitchen in the mid-eighties. Those recipes developed a sense of taste, flavor and technique that has served me well all these years. The color on the fish here makes my mouth water!

John

Instead of olive oil, slather each side of the catfish fillets with mayonnaise before adding the spices, it works a treat! Harissa powder is a great substitute for the Cajun spice.

M

Red snapper also works

Dana

What if you don't have a cast iron skillet?

John

Instead of olive oil, slather each side of the catfish fillets with mayonnaise before adding the spices, it works a treat! Harissa powder is a great substitute for the Cajun spice.

M

Red snapper also works

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