Cajun Blackened Catfish
Serves: 6
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
41
Spice
42
Sweetness
54
Sourness
43
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 tsp
Ground Black Pepper1 tsp
Garlic Powder1 tsp
Onion Powder1 tsp
Paprika1 tsp
Dried Parsley1 tsp
Ground Cayenne Pepper1 tsp
Kosher Salt1 tsp
Oregano (dried)1 tsp
Dried Thyme3 cup
Unsalted ButterDirections:
1
In a shallow bowl, mix together the black pepper, garlic powder, onion powder, paprika, parsley, cayenne pepper, kosher salt, oregano, and thyme until thoroughly combined
2
Press the catfish fillets into the spice mixture to thoroughly coat
3
Arrange a portable heat source outdoors, such as a butane burner or side burner of a gas grill
4
Melt butter in a glass or metal bowl
5
Light the burner, and place a large cast-iron skillet onto the burner over high heat
6
Pour about 1/4 cup of melted butter into the skillet; set remaining 1/2 cup of butter aside
7
When the butter in the skillet is smoking hot, lay the catfish fillets into the skillet
8
Cook until the spices are burned onto the fillets and the catfish is opaque and flaky inside, about 3 minutes per side
9
Don't breathe smoke from burning spices
10
To serve, pour remaining 1/2 cup of butter over the catfish