Get ready to ignite your taste buds with these 18 mouth-watering spicy blackened catfish recipes, each one infused with the bold flavors and spices of Cajun cuisine. From classic dishes like Blackened Catfish with Garlic Butter Sauce to innovative twists like Blackened Catfish Tacos, there’s something for every palate in this collection.
Blackened catfish has become a staple of Louisiana cooking, thanks to its crispy, spicy crust that adds texture and depth to any dish. And when combined with the bright, zesty flavors of Cajun spices, it’s a match made in culinary heaven. Whether you’re looking for a quick weeknight dinner or a show-stopping main course for your next dinner party, these recipes are sure to satisfy.
In this article, we’ll take you on a journey through the world of blackened catfish, exploring its rich history and cultural significance, as well as sharing our favorite recipes that showcase its versatility. So grab your apron, get ready to spice things up, and let’s dive into the wonderful world of blackened catfish!
Blackened Catfish with Garlic Butter Sauce
A flavorful and spicy twist on traditional catfish, this dish is perfect for a quick weeknight dinner or special occasion. With the bold flavors of blackening seasoning and rich garlic butter sauce, you’ll be hooked from the first bite.
Ingredients:
– 4 catfish fillets (6 oz each)
– 1 tsp blackening seasoning
– 2 tbsp butter
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F.
2. Season catfish fillets with blackening seasoning, making sure to coat evenly.
3. Heat butter in a large skillet over medium-high heat. Add garlic and cook for 1-2 minutes, until fragrant.
4. Add catfish fillets to the skillet, cooking for 2-3 minutes on each side, or until cooked through.
5. Remove from heat and serve with garlic butter sauce (optional: add white wine to the pan and simmer for an additional 2-3 minutes).
6. Garnish with chopped parsley, if desired.
Cooking Time: Approximately 12-15 minutes
Cajun Blackened Catfish Tacos
Experience the bold flavors of Louisiana with these spicy Cajun blackened catfish tacos! Crispy catfish, tangy slaw, and creamy avocado come together in a flavorful fiesta.
Ingredients:
– 4 catfish fillets (6 oz each)
– 1/2 cup Cajun seasoning blend
– 2 tbsp butter
– 8 corn tortillas
– 1/2 cup shredded cabbage
– 1/4 cup mayonnaise
– 1 ripe avocado, diced
– 1 lime, cut into wedges
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season catfish with Cajun seasoning blend.
3. Melt butter in a skillet over medium-high heat. Add catfish; blacken for 3-4 minutes per side.
4. Warm tortillas by wrapping them in foil and heating for 2-3 minutes.
5. Assemble tacos: place blackened catfish on tortilla, top with slaw (mix of cabbage and mayonnaise), avocado, and a squeeze of lime juice.
Cooking Time: 15-20 minutes
Enjoy your Cajun Blackened Catfish Tacos!
Blackened Catfish Po’ Boy Sandwich
A New Orleans classic gets a delicious twist with this blackened catfish po’ boy sandwich recipe. Crispy fried catfish, tangy remoulade sauce, and crunchy lettuce all come together on a soft baguette for a flavor combination that’s sure to please.
Ingredients:
– 4 catfish fillets (6 oz each)
– 1 cup all-purpose flour
– 2 tsp paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp cayenne pepper
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup buttermilk
– Vegetable oil for frying
– 4 baguette slices
– Lettuce, tomato, and remoulade sauce (store-bought or homemade)
– Mayonnaise or tartar sauce (optional)
Instructions:
1. Preheat the deep fryer to 350°F.
2. In a shallow dish, mix together flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
3. Dip each catfish fillet into buttermilk, then coat in the flour mixture.
4. Fry the catfish for 4-5 minutes or until golden brown and cooked through.
5. Assemble the sandwiches by placing a piece of fried catfish on each baguette slice, followed by lettuce, tomato, remoulade sauce, and mayonnaise or tartar sauce (if using).
6. Serve immediately.
Cooking Time: 15-20 minutes
Blackened Catfish with Mango Salsa
A flavorful twist on traditional catfish, this dish combines the bold flavors of blackening seasoning with the sweetness of mango salsa. Perfect for a quick and delicious weeknight dinner.
Ingredients:
– 4 catfish fillets (6 oz each)
– 1 tsp blackening seasoning
– 2 tbsp butter
– 1/4 cup chopped fresh cilantro
– Salt and pepper, to taste
– Mango Salsa ingredients (below)
Mango Salsa:
– 2 ripe mangos, diced
– 1/2 red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tbsp lime juice
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season catfish with blackening seasoning, salt, and pepper.
3. In a skillet, melt butter over medium-high heat. Add catfish; cook for 3-4 minutes per side or until cooked through.
4. Serve with Mango Salsa.
Cooking Time: 12-15 minutes
Blackened Catfish and Grits
This spicy and savory dish combines the bold flavors of blackening seasoning with the comforting warmth of creamy grits. Perfect for a cozy night in, this recipe is sure to become a family favorite.
Ingredients:
– 4 catfish fillets (6 oz each)
– 2 tbsp blackening seasoning
– 1 tsp garlic powder
– 1 tsp paprika
– 1/4 tsp cayenne pepper
– Salt and pepper, to taste
– 1 cup stone-ground grits
– 4 cups water or fish stock
– 2 tbsp butter
– 1/2 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together blackening seasoning, garlic powder, paprika, and cayenne pepper.
3. Dredge catfish fillets in the spice mixture, shaking off excess.
4. Heat butter in an oven-safe skillet over medium-high heat. Add catfish and cook for 2-3 minutes on each side, or until blackened.
5. Transfer skillet to preheated oven and bake for 10-12 minutes, or until cooked through.
6. Meanwhile, cook grits according to package instructions using water or fish stock. Stir in grated cheddar cheese (if using).
7. Serve catfish atop creamy grits.
Cooking Time: 20-25 minutes
Blackened Catfish with Lemon Cream Sauce
This recipe combines the bold flavors of blackening seasoning with the brightness of a zesty lemon cream sauce, all wrapped up in a tender and flaky catfish fillet.
Ingredients:
– 4 catfish fillets (6 oz each)
– 2 tbsp blackening seasoning
– 2 tbsp butter
– 1/2 cup heavy cream
– 2 tbsp freshly squeezed lemon juice
– 1 tsp Dijon mustard
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F.
2. Season catfish fillets with blackening seasoning.
3. Heat butter in a large skillet over medium-high heat. Add catfish and cook for 2-3 minutes per side, or until cooked through.
4. In a small bowl, whisk together heavy cream, lemon juice, and Dijon mustard.
5. Serve blackened catfish with lemon cream sauce spooned over the top. Garnish with chopped parsley, if desired.
Cooking Time: 12-15 minutes
Blackened Catfish Salad with Avocado Dressing
This recipe combines the spicy kick of blackened catfish with the creamy richness of avocado dressing, all on top of a bed of crisp mixed greens. Perfect for a light and refreshing lunch or dinner.
Ingredients:
– 4 catfish fillets
– 2 tbsp blackening seasoning
– 1 tsp olive oil
– 1/4 cup mixed greens
– 1 ripe avocado, diced
– 1 lime, juiced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season catfish fillets with blackening seasoning and drizzle with olive oil.
3. Bake for 12-15 minutes or until cooked through.
4. In a blender, combine diced avocado, lime juice, salt, and pepper. Blend until smooth.
5. Divide mixed greens among four plates. Top each plate with a blackened catfish fillet and spoon over avocado dressing.
Cooking Time: 20-25 minutes
Blackened Catfish with Creole Remoulade
This classic Louisiana dish combines the bold flavors of blackening seasoning with the creamy tanginess of Creole remoulade, all wrapped up in a delicate catfish filet. Perfect for a quick and impressive dinner.
Ingredients:
– 4 catfish fillets (6 oz each)
– 2 tbsp blackening seasoning
– 1 tsp paprika
– 1 tsp garlic powder
– Salt and pepper, to taste
– 1/4 cup Creole remoulade sauce (see below for recipe)
– Vegetable oil, for frying
Instructions:
1. Preheat oven to 400°F.
2. In a small bowl, mix together blackening seasoning, paprika, garlic powder, salt, and pepper.
3. Sprinkle both sides of the catfish fillets with the blackening mixture.
4. Heat about 1/8 inch of vegetable oil in an oven-safe skillet over medium-high heat.
5. Sear the catfish for 2-3 minutes on each side, or until it reaches an internal temperature of 145°F.
6. Transfer the skillet to the preheated oven and bake for an additional 5-7 minutes.
7. Serve the blackened catfish with Creole remoulade sauce spooned over the top.
Creole Remoulade Sauce:
– 1/2 cup mayonnaise
– 1/4 cup chopped scallions
– 1 tbsp Dijon mustard
– 1 tsp Worcestershire sauce
– Salt and pepper, to taste
Mix all ingredients together in a bowl until smooth. Refrigerate for at least 30 minutes before serving.
Blackened Catfish and Corn Maque Choux
This classic Cajun dish combines the bold flavors of blackening seasoning with the sweetness of corn and catfish. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 catfish fillets (6 oz each)
– 1 cup corn maque choux (see below for recipe)
– 2 tbsp blackening seasoning
– 2 tbsp butter
– Salt and pepper to taste
Corn Maque Choux Recipe:
– 1 cup frozen corn kernels, thawed
– 1/4 cup chopped scallions
– 2 tbsp butter
– 1/4 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season catfish fillets with blackening seasoning.
3. In a skillet, melt 1 tbsp of butter over medium-high heat. Add catfish and cook for 2-3 minutes on each side or until cooked through.
4. Serve with corn maque choux (see below).
Cooking Time:
– Catfish: 6-8 minutes
– Corn Maque Choux: 5-7 minutes
Blackened Catfish with Spicy Collard Greens
This classic Southern dish combines the bold flavors of blackening seasoning and spicy collard greens with tender catfish, making for a satisfying meal.
Ingredients:
– 4 catfish fillets (6 oz each)
– 2 tbsp olive oil
– 1 tsp blackening seasoning
– Salt and pepper to taste
– 1 bunch collard greens, chopped
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1/4 cup chicken broth
– 1/4 cup red pepper flakes (optional)
– Lemon wedges, for serving
Instructions:
1. Preheat oven to 400°F.
2. Season catfish fillets with salt, pepper, and blackening seasoning.
3. Heat olive oil in an oven-safe skillet over medium-high heat. Add catfish; cook 2-3 minutes per side.
4. Transfer skillet to the preheated oven; bake for 10-12 minutes or until cooked through.
5. In a separate pot, sauté chopped onion and garlic until softened. Add collard greens, chicken broth, and red pepper flakes (if using). Simmer 10-15 minutes or until greens are tender.
6. Serve catfish with spicy collard greens and lemon wedges.
Cooking Time: 25-30 minutes
Blackened Catfish Jambalaya
This spicy one-pot dish combines the bold flavors of blackened catfish with the classic Louisiana staple, jambalaya. This recipe is a twist on the traditional dish, featuring crispy blackened catfish instead of shrimp or sausage.
Ingredients:
– 1 lb catfish fillets
– 2 tbsp blackening seasoning
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup uncooked white rice
– 1 can diced tomatoes (14.5 oz)
– 1 tsp paprika
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season catfish fillets with blackening seasoning.
3. Heat olive oil in a large cast-iron skillet over medium-high heat. Add catfish and cook for 2-3 minutes on each side, or until crispy.
4. Remove catfish from skillet and set aside.
5. In the same skillet, add chopped onion and minced garlic. Cook until onions are translucent.
6. Add rice, diced tomatoes, paprika, salt, and pepper to skillet. Stir well.
7. Return blackened catfish to skillet and stir gently.
8. Reduce heat to low and simmer for 10-12 minutes or until liquid is absorbed and rice is cooked.
Cooking Time: 20-25 minutes
Blackened Catfish with Crawfish Étouffée
This recipe combines the bold flavors of blackened catfish with the rich, spicy goodness of crawfish étouffée. A perfect blend of Cajun and Creole cuisine, this dish is sure to satisfy your taste buds.
Ingredients:
– 4 catfish fillets
– 1/2 cup blackening seasoning
– 2 tbsp butter
– 1 cup crawfish tails
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1 tsp paprika
– Salt and pepper to taste
– 8 oz linguine pasta
– Chopped scallions for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season catfish with blackening seasoning, then coat with butter.
3. Pan-sear catfish for 4-5 minutes per side, or until cooked through.
4. In a separate pan, sauté crawfish tails and garlic in heavy cream until pink.
5. Add paprika and season to taste.
6. Cook linguine pasta according to package instructions.
7. Serve blackened catfish with crawfish étouffée over linguine.
Cooking Time: 25-30 minutes
Blackened Catfish Stuffed Bell Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines the rich taste of blackened catfish with the sweetness of bell peppers. A perfect dish for a quick weeknight dinner or special occasion.
Ingredients:
– 4 large bell peppers, any color
– 1 pound catfish fillets, cut into small pieces
– 2 tablespoons olive oil
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup chopped fresh parsley
– 1/2 cup cooked rice
– 1 cup shredded cheddar cheese
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. In a skillet, heat olive oil over medium-high. Add catfish and cook until blackened, about 4 minutes per side.
4. Stuff each pepper with cooked catfish, rice, parsley, and cheese.
5. Cover the baking dish with aluminum foil and bake for 25 minutes.
6. Remove foil and continue baking for an additional 10-15 minutes, or until peppers are tender.
Cooking Time: 35-40 minutes
Blackened Catfish with Dirty Rice
This recipe combines the bold flavors of blackening seasoning and cayenne pepper with the tender texture of catfish, served atop a bed of savory dirty rice. Perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 4 catfish fillets (6 oz each)
– 2 tbsp blackening seasoning
– 1 tsp cayenne pepper
– 2 tbsp butter
– 1 cup cooked white rice
– 1/2 cup chopped scallions
– Salt and pepper to taste
– 2 tbsp Worcestershire sauce
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together blackening seasoning and cayenne pepper.
3. Dip each catfish fillet in the seasoning mixture, coating both sides evenly.
4. Heat butter in a large skillet over medium-high heat. Add catfish and cook for 3-4 minutes per side, or until cooked through.
5. In a separate pot, combine cooked rice, scallions, salt, and pepper. Stir-fry until heated through.
6. Serve blackened catfish atop dirty rice and drizzle with Worcestershire sauce.
Cooking Time: 15-20 minutes
Blackened Catfish and Red Beans
A classic Southern combination that’s sure to delight! This recipe brings together the bold flavors of blackened catfish and creamy red beans for a hearty, satisfying meal.
Ingredients:
– 4 catfish fillets (6 oz each)
– 1/2 cup all-purpose flour
– 1 tsp paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp cayenne pepper
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp butter
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 cup red beans, cooked and drained
– 1/4 cup chopped scallions for garnish
Instructions:
1. Preheat oven to 400°F.
2. In a shallow dish, mix together flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
3. Dredge catfish fillets in the spice mixture, shaking off excess.
4. Heat butter in a large skillet over medium-high heat. Add catfish and cook 2-3 minutes on each side, or until cooked through.
5. Serve with creamy red beans and garnish with chopped scallions.
Cooking Time: 12-15 minutes
Blackened Catfish with Sweet Potato Mash
This recipe combines the bold flavors of blackening seasoning with the comforting warmth of sweet potato mash, perfect for a quick and satisfying dinner. With just a few simple ingredients, you’ll be enjoying this delicious pairing in no time.
Ingredients:
– 4 catfish fillets (6 oz each)
– 1/2 cup blackening seasoning
– 2 tbsp butter
– 2 large sweet potatoes, peeled and cubed
– 1/4 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season catfish fillets with blackening seasoning, making sure they’re evenly coated.
3. Heat butter in a large skillet over medium-high heat. Add catfish and cook for 3-4 minutes per side, or until cooked through.
4. Meanwhile, boil sweet potatoes in salted water until tender. Drain and mash with heavy cream, salt, and pepper to taste.
5. Serve blackened catfish on top of sweet potato mash and enjoy!
Cooking Time: 20-25 minutes
Blackened Catfish and Shrimp Skewers
Elevate your outdoor cooking game with this bold and flavorful recipe that combines the tender juiciness of catfish and succulent shrimp. Perfect for a summer evening or a quick weeknight dinner.
Ingredients:
– 1 lb catfish fillets, cut into 1-inch pieces
– 1/2 cup large shrimp, peeled and deveined
– 2 tbsp blackening seasoning
– 2 tbsp olive oil
– 2 lemons, sliced
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a bowl, mix together catfish and shrimp pieces with blackening seasoning, salt, and pepper until well coated.
3. Thread catfish and shrimp onto skewers, leaving a small space between each piece.
4. Brush olive oil on the skewers and season with salt and pepper to taste.
5. Grill for 8-10 minutes per side or until cooked through.
6. Serve hot, garnished with lemon slices and parsley.
Cooking Time: 16-20 minutes
Blackened Catfish with Andouille Sausage
This classic Southern dish combines the bold flavors of blackening seasoning and spicy Andouille sausage with tender catfish. Perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 4 catfish fillets (6 oz each)
– 1 lb Andouille sausage, sliced
– 2 tbsp blackening seasoning
– 2 tbsp butter
– 1 lemon, cut into wedges
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season catfish fillets with salt, pepper, and blackening seasoning.
3. Heat butter in a large skillet over medium-high heat. Add Andouille sausage; cook until browned, about 5 minutes.
4. Remove sausage from skillet and set aside. Add catfish fillets to skillet; cook for 2-3 minutes on each side or until cooked through.
5. Serve catfish with Andouille sausage, lemon wedges, and your choice of sides.
Cooking Time: 15-20 minutes
Summary
Get ready to ignite your taste buds with these 18 mouth-watering blackened catfish recipes, all infused with the bold flavors of Cajun cuisine! From classic dishes like Blackened Catfish with Garlic Butter Sauce and Blackened Catfish Po’ Boy Sandwich, to innovative creations like Cajun Blackened Catfish Tacos and Blackened Catfish Stuffed Bell Peppers, these recipes showcase the versatility of this beloved fish. Whether you’re in the mood for spicy kick or a rich, creamy sauce, there’s something for everyone in this collection. So grab your apron and get cooking!
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