This blackened catfish recipe combines bold Cajun flavors with tender catfish fillets for a quick, flavorful meal. Learn how to cook it with a crispy, flavorful crust that’s easy to make and delicious! Be sure to also check out our homemade blackened seasoning.

Catfish has always been a staple in Southern kitchens. Growing up, we ate it every which way—fried, smoked, you name it—but these days, my go-to is blackened! This recipe is a direct nod to Cajun Chef Paul Prudhomme’s famous blackened redfish, the dish that put Cajun cuisine on the map.
The magic happens when you coat the fish in a bold seasoning mixture and sear it in a piping-hot cast iron skillet. The blackening process creates that signature smoky, flavorful crust. It’s simple, spicy, and downright delicious!
If you love spicy, smoky flavors, and well-seasoned seafood, you’ll want to give this blackened catfish a try. And the best part? It comes together in no time with just a handful of ingredients!
What you’ll love about this recipe
- Crispy, Flavorful Crust: The blackened spices give the catfish a crunchy, flavorful crust that packs a punch with every bite.
- Quick & Easy: This recipe is simple enough for a weeknight meal, with just a few ingredients and easy-to-follow steps.
- Rich, Buttery Flavor: The combination of oil and butter creates a mouthwatering, nutty flavor that pairs perfectly with the spices.

What is Blackened Seasoning?
Blackened seasoning is a spice mixture that is a staple in Cajun and Creole cooking and works wonders on fish, chicken, and even vegetables. It’s all about creating that perfect char when cooking your food in a hot skillet, and trust me, it adds a ton of flavor.
So, what’s in blackened seasoning? It’s a simple blend of spices you probably already have in your kitchen. Here’s what’s usually in the blend:
- Paprika: This gives the seasoning a deep, smoky sweetness, and it helps give your dish that beautiful color.
- Cayenne pepper: For a kick of heat! If you like things a little spicier, feel free to add more.
- Garlic powder: Brings a savory depth to balance out the heat.
- Onion powder: Adds a touch of sweetness and rounds out the flavor.
- Thyme and oregano: These herbs give the seasoning an earthy, warm flavor that’s perfect for that crispy crust.
- Black pepper: Adds a sharp, aromatic note to the mix.
You can always buy pre-made blackened seasoning at the store, but it’s just as easy to make your seasoning own at home. And when you combine these spices with a hot skillet, some butter or oil, and your choice of protein, you’re going to get that irresistible, crispy, flavorful crust you love.

Ingredients
- Catfish fillets: You can use channel or blue catfish (blue is my favorite for its sweetness), but feel free to swap in snapper if you’re not into catfish. Fresh is always best, but frozen works too.
- Soul Food Seasoning: A simple blend of salt, pepper, and garlic will do the trick. I love using our homemade seasoning blend for a little extra flavor.
- Blackened seasoning: Use our homemade blackened seasoning recipe, a blend of Cajun spices like cayenne pepper, paprika, thyme, oregano gives this fish that perfect smoky, earthy flavor. You can find Louisiana brand store bought blackened seasonings on Amazon or at your local market.
- Grapeseed oil: This oil has a high smoke point, which is important for blackening. We need it to handle the heat without burning.
- Unsalted butter: The butter adds a rich, nutty flavor that complements the spices perfectly.
Special Equipment and Tools
For the best results, use a heavy-bottomed skillet or cast-iron skillet. You’ll also need a fish spatula or a wide metal spatula to flip the fish without messing up the crust.

How to Cook Blackened Catfish
- Season your Fish: Use some soul food seasoning, then coat it generously with the blackened seasoning. Let the seasoned fillets sit for about 10 minutes to let the flavors really sink in.
- Heat the Skillet: Get your heavy skillet nice and hot over medium-high heat. You want to see a little smoke coming from the pan, but don’t let it get too hot.
- Add the Oil: Pour the grapeseed oil into the pan and let it heat up for about 1-2 minutes until it starts to shimmer. This tells you it’s ready for the butter.
- Add the Butter: Now, toss in the unsalted butter and let it melt. Once it starts bubbling, get your fan going because it’s about to get smoky! The butter and oil mix will give the fish that rich, deep flavor.
- Add the Fish: Gently lay the fish in the skillet. Make sure it’s fully in contact with the pan. I like to press it down a bit to ensure an even sear.
- Don’t Rush the Flip: Let the fish cook for about 3-5 minutes. You’re looking for a crispy, dark crust. Resist the urge to flip too early—you want that flavor to really build.
- Flip and Finish: Once you’ve got a nice crust, flip the fish over and cook for another 4-5 minutes. When it’s done, the fish should easily flake apart and be white and opaque inside.
- Drain: Place the fish on a paper towel-lined tray to drain any excess oil and butter.
Recipe Tips and Tricks
- Season Generously: Don’t be shy with the blackening spices. Season the fish well to get that deep, rich flavor.
- Don’t Rush the Searing: Let the fish cook without flipping it too soon. A good blackened crust takes time, so be patient.
- Watch the Heat: If the pan is too hot, the butter might burn. Keep it at medium-high heat to get a nice sear without burning the spices.
- Let the Fish Rest: After cooking, let the fish rest for a couple of minutes to allow the juices to redistribute before serving.
What to Serve with Blackened Catfish
- Blackened catfish is delicious on its own, but it pairs perfectly with mashed potatoes, creamy grits, sautéed veggies, or Cajun dirty rice.
- Don’t forget to spoon some of that flavorful butter and oil mixture over the fish—it’s packed with so much flavor, you’ll want to savor every bite.
- A quick squeeze of lemon juice at the end balances the richness with a little brightness, and you’ve got a meal that’ll have everyone coming back for more.

Commonly Asked Questions
Can I use a different fish for this recipe?
Yes! If you can’t find catfish, you can swap it out for redfish, snapper, or tilapia. These will cook similarly, though the flavor might be a little different.
What kind of skillet should I use?
A heavy-bottomed skillet, like cast iron, works best for getting that beautiful, crispy sear. If you don’t have a cast iron pan, any nonstick or stainless steel skillet will work, too.
How do I know when the fish is done?
Your fish is done when it flakes easily with a fork and the inside is opaque. For accuracy, you can also check the internal temperature, which should reach 145°F.

Blackened Catfish Recipe
Ingredients
- 1 1/2 pounds catfish fillets about 4 to 5 fillets
- 2 tablespoons soul food seasoning or all-purpose seasoning with salt, pepper, and garlic
- 4 tablespoons blackened seasoning or your favorite Cajun or creole blend
- 4 tablespoons grapeseed oil or other high smoke point oil, divided
- 4 tablespoons unsalted butter divided
- chopped parsley for serving
- lemon wedges for serving
Instructions
- Lay out catfish fillets in a single layer on a work surface and sprinkle with all-purpose seasoning on both sides; press seasoning into fish.
- Heavily coat the top side of the fish with blackening seasoning. Allow seasoning to sit until it begins to soak into the fish, about 10 minutes. Flip the fish over and repeat.
- Heat a large cast-iron or heavy-bottomed skillet over medium-high heat until you see a little smoke coming from it, 1-2 minutes. Add 2 tablespoons grapeseed oil and heat until shimmering but not smoking, about 1 minute; then add 2 tablespoons butter. Be sure the exhaust fan is turned on.
- Once butter is melted and bubbling, slowly lay in half the catfish fillets, angling them away from you to prevent spattering and being sure not to overcrowd the pan. Give the fish a little press with a metal spatula to be sure pieces are flat and in full contact with the pan. Cook fillets until browned and well crusted on underside and they release easily from pan (slide the spatula under them to check), 4-5 minutes. Then flip to cook second side to cook, an additional 4-5 minutes.
- Transfer fillets to a sheet pan lined with paper towels. Scrape out any burned-on spices from pan. Repeat to cook remaining fish, adding more oil and butter as needed.
- Serve hot with parsley scattered on top. Squeeze lemon wedges over fish if you like.