Get ready to spice up your seafood game with these 18 mouth-watering blackened catfish recipes infused with the bold flavors of Cajun cuisine! Blackened catfish is a staple in Louisiana cooking, and when combined with the rich traditions of Cajun and Creole cooking, you get dishes that are equal parts spicy, savory, and downright irresistible. From classic po’ boy sandwiches to innovative tacos and salads, these recipes will take your taste buds on a wild ride through the Bayou.
Whether you’re a seasoned pro at blackening fish or just looking to try something new, this collection of 18 recipes is sure to satisfy your cravings for spicy, Cajun-inspired goodness. So grab your apron, sharpen your knives, and get ready to dive into the bold flavors of the Pelican State!
Blackened Catfish with Garlic Butter Sauce
Elevate your seafood game with this flavorful catfish recipe, smothered in a rich garlic butter sauce and blackened to perfection. This dish is sure to impress!
Ingredients:
– 4 catfish fillets (6 oz each)
– 2 tbsp blackening seasoning
– 2 tbsp unsalted butter, softened
– 3 cloves garlic, minced
– 1/2 cup chicken broth
– 1 tsp Worcestershire sauce
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season catfish fillets with blackening seasoning.
3. In a large skillet, melt butter over medium-high heat. Add garlic; sauté for 1 minute.
4. Add catfish fillets; cook for 3-4 minutes or until cooked through.
5. Remove from heat; stir in chicken broth and Worcestershire sauce.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 12-15 minutes
Cajun Blackened Catfish Tacos
Elevate your taco game with this bold and flavorful recipe that combines the rich taste of catfish with the bold spices of Cajun cuisine.
Ingredients:
– 4 catfish fillets (6 oz each)
– 1/2 cup Cajun seasoning
– 2 tbsp butter, melted
– 8 tacos shells
– 1/2 cup sliced red bell peppers
– 1/2 cup diced tomatoes
– 1/4 cup chopped cilantro
– Lime wedges, for serving
– Salt and pepper, to taste
Instructions:
1. Preheat a skillet or grill pan over medium-high heat.
2. In a shallow dish, mix together Cajun seasoning and melted butter.
3. Dip each catfish fillet into the spice mixture, coating both sides evenly.
4. Add the coated catfish to the preheated skillet and cook for 3-4 minutes per side, or until blackened and cooked through.
5. Warm tacos shells according to package instructions.
6. Assemble tacos by placing blackened catfish onto a shell, followed by red bell peppers, diced tomatoes, and cilantro.
7. Serve with lime wedges on the side and enjoy!
Cooking Time: 12-15 minutes
Blackened Catfish Po’ Boy Sandwich
Experience the bold flavors of Louisiana with this Blackened Catfish Po’ Boy Sandwich recipe. Crispy catfish, spicy blackening seasoning, and tangy remoulade sauce all come together to create a mouthwatering sandwich.
Ingredients:
– 4 catfish fillets (6 oz each)
– 1 tsp blackening seasoning
– 2 tbsp butter
– 4 hoagie rolls
– Remoulade sauce (store-bought or homemade)
– Lettuce, tomato, pickles, and tartar sauce (optional)
Instructions:
1. Preheat oven to 400°F.
2. Season catfish fillets with blackening seasoning.
3. Melt butter in a skillet over medium-high heat. Add catfish and cook for 3-4 minutes per side, or until cooked through.
4. Assemble sandwiches by placing catfish on hoagie rolls, followed by lettuce, tomato, pickles, and remoulade sauce (if using).
5. Serve immediately and enjoy!
Cooking Time: 12-15 minutes
Blackened Catfish with Mango Salsa
Experience the bold flavors of Cajun country with this mouthwatering combination of blackened catfish and sweet mango salsa.
Ingredients:
For the Blackened Catfish:
– 4 catfish fillets, 6 oz each
– 2 tbsp blackening seasoning
– 1 tsp paprika
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp cayenne pepper
– Salt and pepper to taste
– 2 tbsp butter
For the Mango Salsa:
– 2 ripe mangos, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1/4 cup red onion, thinly sliced
– 2 tbsp cilantro, chopped
– Juice of 1 lime
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together blackening seasoning, paprika, garlic powder, onion powder, and cayenne pepper.
3. Dip each catfish fillet into the seasoning mixture, coating evenly.
4. Heat butter in an oven-safe skillet over medium-high heat. Add coated catfish and cook for 2-3 minutes on each side or until blackened.
5. Transfer skillet to preheated oven and bake for 8-10 minutes or until cooked through.
6. Meanwhile, combine mango, jalapeño, red onion, cilantro, and lime juice in a bowl. Season with salt to taste.
7. Serve blackened catfish with mango salsa spooned over the top.
Cooking Time: 15-18 minutes
Spicy Blackened Catfish and Grits
Experience the bold flavors of the South with this spicy blackened catfish dish served over creamy grits.
Ingredients:
– 4 catfish fillets (6 oz each)
– 2 tbsp hot sauce (such as Tabasco or Frank’s RedHot)
– 1 tsp paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp cayenne pepper
– Salt and black pepper, to taste
– 1 cup stone-ground grits
– 4 cups water
– 2 tbsp butter
– Chopped scallions, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together hot sauce, paprika, garlic powder, onion powder, and cayenne pepper.
3. Place catfish fillets on a plate and sprinkle the spice mixture evenly over each fillet.
4. Season with salt and black pepper to taste.
5. Heat butter in an oven-safe skillet over medium-high heat. Add catfish fillets and cook for 2-3 minutes on each side, or until cooked through.
6. Meanwhile, bring grits and water to a boil. Reduce heat and simmer for 10-12 minutes, stirring occasionally.
7. Serve blackened catfish over creamy grits, garnished with chopped scallions.
Cooking Time: 20-25 minutes
Blackened Catfish with Lemon Herb Rice
This recipe combines the bold flavors of blackening seasoning with the brightness of lemon and herbs, served atop a bed of fluffy rice. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 catfish fillets (6 oz each)
– 2 tbsp blackening seasoning
– 1 tsp garlic powder
– 1/2 tsp paprika
– Salt and pepper, to taste
– 2 lemons, juiced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped scallions (green onions)
– 1 cup cooked white rice
Instructions:
1. Preheat oven to 400°F.
2. Season catfish fillets with blackening seasoning, garlic powder, paprika, salt, and pepper.
3. Heat a large skillet over medium-high heat; add catfish and cook for 4-5 minutes per side, or until cooked through.
4. Meanwhile, combine lemon juice, parsley, and scallions in a small bowl.
5. Serve catfish atop a bed of rice, spooning the lemon herb mixture over the top.
6. Cooking time: 15-20 minutes.
Cajun Blackened Catfish Salad
This bold and flavorful salad combines the spicy kick of blackened catfish with the freshness of mixed greens, cherry tomatoes, and a zesty remoulade sauce.
Ingredients:
– 4 catfish fillets (6 oz each)
– 2 tbsp Cajun seasoning
– 1 tsp paprika
– 1/4 cup olive oil
– Salt and pepper to taste
– 4 cups mixed greens
– 1 pint cherry tomatoes, halved
– Remoulade sauce (store-bought or homemade)
– Lemon wedges, for serving
Instructions:
1. Preheat oven to 400°F.
2. Season catfish fillets with Cajun seasoning and paprika.
3. Heat olive oil in an oven-safe skillet over medium-high heat. Sear catfish for 2-3 minutes per side, then finish cooking in the oven for 8-10 minutes or until cooked through.
4. Let catfish cool slightly before slicing into strips.
5. In a large bowl, combine mixed greens, cherry tomatoes, and blackened catfish.
6. Drizzle remoulade sauce over the top and toss to coat.
7. Serve immediately with lemon wedges on the side.
Cooking Time: 15-20 minutes
Blackened Catfish with Creole Remoulade
Experience the bold flavors of Louisiana with this classic dish, featuring blackened catfish and a tangy Creole remoulade sauce. This quick and easy recipe is perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 catfish fillets (6 oz each)
– 2 tbsp Cajun seasoning
– 1 tsp paprika
– 1/2 tsp cayenne pepper
– 1/4 cup butter, softened
– 1/4 cup Creole remoulade sauce (store-bought or homemade)
– 1 lemon, cut into wedges
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat skillet over medium-high heat.
2. Season catfish with Cajun seasoning, paprika, and cayenne pepper.
3. Add butter to skillet and let melt.
4. Sear catfish for 3-4 minutes per side, or until cooked through.
5. Serve blackened catfish with Creole remoulade sauce spooned over the top.
6. Garnish with lemon wedges and parsley (if desired).
Cooking Time: 12-15 minutes
Blackened Catfish and Corn Maque Choux
This Southern-inspired dish combines the bold flavors of blackening seasoning with the sweetness of corn maque choux, all wrapped up in a tender catfish filet.
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 tsp cayenne pepper
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season catfish fillets with blackening seasoning.
3. Heat butter in a large skillet over medium-high heat. Add catfish fillets and cook for 2-3 minutes on each side, or until cooked through.
4. Serve catfish with corn maque choux spooned over the top.
Cooking Time: 12-15 minutes
Blackened Catfish with Avocado Lime Crema
Elevate your seafood game with this bold and flavorful Blackened Catfish recipe, paired with a refreshing Avocado Lime Crema that adds a tangy and creamy touch.
Ingredients:
– 4 catfish fillets (6 oz each)
– 1 tsp blackening seasoning
– 2 tbsp butter
– 1/4 cup lime juice
– 1/4 cup chopped cilantro
– Salt and pepper, to taste
– Avocado Lime Crema ingredients:
+ 3 ripe avocados
+ 1/2 cup plain Greek yogurt
+ 1 tsp lime juice
+ 1/2 tsp salt
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season catfish fillets with blackening seasoning, salt, and pepper.
3. In a large skillet, melt butter over medium-high heat. Add catfish and cook for 2-3 minutes per side, or until cooked through.
4. Meanwhile, prepare Avocado Lime Crema: Blend avocados, Greek yogurt, lime juice, and salt until smooth.
5. Serve blackened catfish with a dollop of Avocado Lime Crema on top.
Cooking Time: 12-15 minutes
Blackened Catfish and Dirty Rice
This bold and flavorful recipe combines the richness of blackened catfish with the spicy kick of dirty rice. Perfect for a quick and satisfying dinner, this dish is sure to become a new favorite.
Ingredients:
– 4 catfish fillets (6 oz each)
– 1 tsp blackening seasoning
– 2 tbsp olive oil
– 1 cup dirty rice (see below for recipe)
– Salt and pepper to taste
Dirty Rice Recipe:
– 1 cup cooked white rice
– 1/2 cup chopped scallions
– 1/4 cup diced bell peppers
– 1/4 cup diced onions
– 1/4 cup crushed red pepper flakes
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F.
2. Season catfish fillets with blackening seasoning.
3. Heat olive oil in a large skillet over medium-high heat. Add catfish and cook for 3-4 minutes per side, or until cooked through.
4. Serve catfish with dirty rice and enjoy!
Cooking Time: 15-20 minutes
Blackened Catfish with Crawfish Étouffée
Experience the bold flavors of the Bayou with this mouthwatering combination of blackened catfish and crawfish étouffée. This dish is sure to delight your taste buds!
Ingredients:
– 4 catfish fillets, about 6 oz each
– 1 tsp paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp cayenne pepper
– 1/2 cup butter, softened
– 2 cups crawfish tails (fresh or frozen)
– 1 medium onion, chopped
– 3 stalks celery, chopped
– 2 cloves garlic, minced
– 1 tsp dried thyme
– 1/4 tsp cayenne pepper
– Salt and pepper to taste
– 2 tbsp all-purpose flour
– 1 cup heavy cream
– 1/2 cup chicken broth
– 1 tsp Worcestershire sauce
– 2 green onions, chopped (optional)
Instructions:
1. Preheat oven to 400°F.
2. In a shallow dish, mix together paprika, garlic powder, onion powder, and cayenne pepper.
3. Dip each catfish fillet in the spice mixture, coating both sides evenly.
4. Heat butter in an oven-safe skillet over medium-high heat. Add coated catfish and sear for 2-3 minutes on each side or until cooked through.
5. Meanwhile, prepare étouffée: sauté onion, celery, and garlic until tender; add crawfish tails, thyme, cayenne pepper, salt, and pepper. Cook until crawfish are pink and tender.
6. In a small bowl, whisk together flour, heavy cream, chicken broth, Worcestershire sauce, and paprika. Add mixture to the étouffée and stir until combined.
7. Serve blackened catfish with crawfish étouffée spooned over the top. Garnish with chopped green onions if desired.
Cooking Time: 20-25 minutes
Blackened Catfish and Red Beans
This classic Louisiana dish combines the bold flavors of blackened catfish with the comforting warmth of slow-cooked red beans. Perfect for a cozy night in, this recipe is sure to become a new favorite.
Ingredients:
– 4 catfish fillets (6 oz each)
– 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 olive oil
– 1 cup red beans, cooked and drained
– 1/4 cup chopped scallions (optional)
Instructions:
1. Preheat oven to 400°F.
2. In a small bowl, mix together paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
3. Dredge catfish fillets in the spice mixture, shaking off excess.
4. Heat olive oil in an oven-safe skillet over medium-high heat. Add catfish and cook for 2-3 minutes on each side.
5. Transfer skillet to the preheated oven and bake for 8-10 minutes or until cooked through.
6. Serve blackened catfish with red beans and chopped scallions (if using).
Cooking Time: 15-20 minutes
Blackened Catfish with Jalapeño Cornbread
This recipe combines the bold flavors of blackened catfish with the spicy kick of jalapeños and the warmth of cornbread, making for a mouthwatering Southern-inspired dish.
Ingredients:
For the Blackened Catfish:
– 4 catfish fillets (6 oz each)
– 2 tbsp butter
– 1 tsp paprika
– 1 tsp garlic powder
– 1/2 tsp cayenne pepper
– Salt and pepper, to taste
– 2 tbsp blackening seasoning
For the Jalapeño Cornbread:
– 2 cups all-purpose flour
– 1 cup cornmeal
– 1/2 cup granulated sugar
– 2 tsp baking powder
– 1/2 tsp salt
– 1/4 cup jalapeños, diced
– 1 cup buttermilk
– 1 large egg
– 4 tbsp unsalted butter, melted
Instructions:
1. Preheat oven to 400°F.
2. Season catfish fillets with blackening seasoning, paprika, garlic powder, and cayenne pepper. Pan-fry in butter until cooked through (about 3-4 minutes per side).
3. Prepare cornbread by whisking together dry ingredients, then adding jalapeños, buttermilk, egg, and melted butter.
4. Pour batter into a greased 8-inch square baking dish and bake for 20-25 minutes or until golden brown.
Cooking Time: 30-40 minutes
Blackened Catfish and Sweet Potato Hash
Experience the bold flavors of the South with this easy-to-make Blackened Catfish and Sweet Potato Hash recipe.
Ingredients:
– 4 catfish fillets (6 oz each)
– 1 tsp blackening seasoning
– 2 tbsp olive oil
– 2 large sweet potatoes, peeled and diced
– 1 onion, diced
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together blackening seasoning and olive oil.
3. Place catfish fillets in the mixture, making sure they’re fully coated. Let sit for 5 minutes.
4. Heat a large skillet over medium-high heat. Cook catfish for 3-4 minutes per side, or until cooked through. Set aside.
5. In the same skillet, add diced sweet potatoes and cook for 5 minutes, stirring occasionally.
6. Add onion and garlic to the skillet and cook for an additional 2-3 minutes, or until sweet potatoes are tender.
7. Serve catfish on top of the sweet potato hash.
Cooking Time: 15-20 minutes
Blackened Catfish with Andouille Sausage
This Blackened Catfish with Andouille Sausage recipe combines the bold flavors of New Orleans, with crispy blackening seasoning and spicy sausage. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 catfish fillets (6 oz each)
– 1 lb Andouille sausage, sliced
– 2 tbsp butter
– 2 tsp blackening seasoning
– 1 tsp garlic powder
– 1 tsp paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F.
2. Season catfish fillets with salt, pepper, garlic powder, and paprika.
3. Heat butter in a large skillet over medium-high heat. Add sausage and cook until browned, about 5 minutes.
4. Remove sausage from skillet; set aside.
5. Add blackening seasoning to the same skillet and cook for 1 minute.
6. Place catfish fillets in the skillet and cook for 2-3 minutes per side, or until cooked through.
7. Serve catfish with sausage and garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Blackened Catfish with Fried Green Tomatoes
This Southern-inspired dish combines the bold flavors of blackening seasoning with the crispy sweetness of fried green tomatoes, all on top of a flaky catfish fillet.
Ingredients:
– 4 catfish fillets (6 oz each)
– 2 tbsp blackening seasoning
– 1 tsp paprika
– 1/4 tsp cayenne pepper
– Salt and pepper, to taste
– 2 green tomatoes, sliced into 1/4-inch thick rounds
– 1 cup all-purpose flour
– 1 tsp salt
– 1/4 tsp black pepper
– Vegetable oil, for frying
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season catfish fillets with blackening seasoning, paprika, cayenne pepper, salt, and pepper.
3. Heat a skillet over medium-high heat; add catfish and cook for 3-4 minutes per side or until cooked through.
4. In a separate skillet, heat about 1/2 inch of vegetable oil over medium heat.
5. Dredge green tomato slices in flour mixture (flour, salt, and pepper); fry for 2-3 minutes or until golden brown.
6. Serve catfish with fried green tomatoes on top.
Cooking Time: 12-15 minutes
Blackened Catfish with Spicy Collard Greens
A flavorful and spicy twist on traditional catfish, paired with a nutritious serving of collard greens. This recipe is perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 4 catfish fillets (6 oz each)
– 1 tsp blackening seasoning
– 2 tbsp butter
– 1/4 cup hot sauce (such as Frank’s RedHot)
– 1 lb collard greens, chopped
– 2 cloves garlic, minced
– 1/4 cup chicken broth
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F.
2. Season catfish with blackening seasoning.
3. In a large skillet, melt butter over medium-high heat. Add catfish; cook for 3-4 minutes per side or until cooked through.
4. In a separate pot, sauté garlic and collard greens in hot sauce until wilted. Add chicken broth; season with salt and pepper to taste.
5. Serve blackened catfish on top of spicy collard greens.
Cooking Time: 15-20 minutes
Summary
Get ready to spice up your mealtime with these 18 mouth-watering blackened catfish recipes infused with Cajun flair! From classic dishes like Blackened Catfish with Garlic Butter Sauce and Po’ Boy Sandwich, to bold twists like Spicy Blackened Catfish and Grits and Blackened Catfish Tacos, there’s something for every taste bud. Explore the unique flavor combinations, such as Mango Salsa and Lemon Herb Rice, or Creole Remoulade and Crawfish Étouffée. Discover new ways to enjoy this Southern staple with these creative recipes!