18 Spicy Blackened Catfish Recipes with Cajun Flair

Prepare to spice up your dinner routine with our sizzling selection of 18 Spicy Blackened Catfish Recipes, each bursting with Cajun flair! Whether you’re craving a quick weeknight meal or looking to impress at your next gathering, these dishes promise bold flavors and simple steps. Dive into our roundup and discover how easy it is to bring a taste of Louisiana right to your table. Let’s get cooking!

Blackened Catfish with Garlic Butter Sauce

Just when you thought catfish couldn’t get any more irresistible, along comes this blackened beauty with a garlic butter sauce that’ll have you licking the plate. Perfect for those nights when you’re craving something spicy, buttery, and downright delicious.

Ingredients

• 4 catfish fillets (about 6 oz each, fresh or thawed)
• 2 tbsp blackening seasoning (store-bought or homemade, adjust to heat preference)
• 4 tbsp unsalted butter (divided, because butter makes everything better)
• 3 garlic cloves (minced, or more if you’re a garlic fiend)
• 1 tbsp olive oil (or any neutral oil for searing)
• 1/4 cup chicken broth (low sodium, to keep it light)
• 1 tbsp lemon juice (freshly squeezed, for that zesty kick)
• Salt (just a pinch, because the seasoning’s got some)
• Fresh parsley (chopped, for a pop of color and freshness)

Instructions

1. Pat the catfish fillets dry with paper towels to ensure a good sear.
2. Generously coat both sides of each fillet with the blackening seasoning.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the catfish fillets to the skillet and cook for 3-4 minutes per side, until the seasoning forms a dark crust.
5. Remove the catfish from the skillet and set aside on a warm plate.
6. In the same skillet, melt 2 tbsp of butter over medium heat.
7. Add the minced garlic and sauté for about 30 seconds, until fragrant but not browned.
8. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet.
9. Let the sauce simmer for 2 minutes to reduce slightly, then stir in the remaining 2 tbsp of butter until melted and smooth.
10. Season the sauce with a pinch of salt, then return the catfish to the skillet, spooning the sauce over the fillets.
11. Garnish with chopped parsley before serving.

Rich in flavor with a crispy, spicy crust and a velvety garlic butter sauce, this blackened catfish is a showstopper. Serve it over a bed of creamy mashed potatoes or with a side of crisp green beans to round out the meal.

Cajun Blackened Catfish Tacos

Just when you thought tacos couldn’t get any more exciting, along comes this fiery, flavor-packed Cajun Blackened Catfish version to prove you wrong. Perfect for spicing up your Taco Tuesday or any day that needs a little extra zing!

Ingredients

• 1 lb catfish fillets (skinless, for even cooking)
• 2 tbsp Cajun seasoning (homemade or store-bought, adjust to heat preference)
• 1 tbsp olive oil (or any neutral oil, for frying)
• 8 small corn tortillas (warmed, for the best texture)
• 1 cup shredded purple cabbage (for a crunchy contrast)
• 1/2 cup sour cream (light or full-fat, your call)
• 1 lime, cut into wedges (for that essential zesty finish)
• 1/4 cup chopped cilantro (because freshness is non-negotiable)

Instructions

1. Pat the catfish fillets dry with paper towels to ensure the seasoning sticks well.
2. Generously coat both sides of each fillet with Cajun seasoning, pressing lightly to adhere.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Carefully place the seasoned fillets in the skillet. Cook for 3-4 minutes per side, until the fish is blackened and flakes easily with a fork.
5. While the fish cooks, warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp towel and microwave for 30 seconds.
6. Flake the cooked catfish into bite-sized pieces directly in the skillet, mixing with any remaining spices and oil.
7. Assemble tacos by dividing the catfish among tortillas, topping with shredded cabbage, a dollop of sour cream, cilantro, and a squeeze of lime.

Crunchy, creamy, and bursting with bold flavors, these tacos are a carnival in your mouth. Serve them with an ice-cold beer or a tangy margarita to turn up the fiesta vibes!

Blackened Catfish Po’ Boy Sandwich

Unbelievably delicious and packed with flavor, this Blackened Catfish Po’ Boy Sandwich is your ticket to a taste bud celebration. Perfect for those who love a little spice and a lot of crunch, it’s a sandwich that doesn’t shy away from making a statement.

Ingredients

• 1 lb catfish fillets (fresh or thawed if frozen)
• 2 tbsp blackening seasoning (adjust to taste)
• 1/4 cup mayonnaise (or any neutral oil for a lighter version)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 4 French bread rolls (toasted lightly for extra crunch)
• 1 cup shredded lettuce (iceberg for crunch or romaine for a softer bite)
• 1 large tomato, sliced (heirloom for sweetness or beefsteak for juiciness)
• 1/2 cup pickles, sliced (dill for tanginess or sweet for a contrast)

Instructions

1. Preheat your skillet over medium-high heat until it’s hot enough to make a drop of water sizzle, about 375°F.
2. Generously coat both sides of the catfish fillets with blackening seasoning, pressing gently to adhere.
3. Place the seasoned fillets in the hot skillet and cook for 3-4 minutes per side, until the crust is dark and crispy but not burnt.
4. While the fish cooks, mix mayonnaise and lemon juice in a small bowl to create a zesty spread.
5. Once the fish is done, remove it from the skillet and let it rest on a wire rack for 2 minutes to keep the crust crispy.
6. Spread the lemon mayonnaise on both sides of the toasted French bread rolls.
7. Layer the bottom half of each roll with shredded lettuce, tomato slices, and pickles.
8. Top with a blackened catfish fillet and the other half of the roll.

Perfectly crispy on the outside and tender on the inside, this sandwich is a symphony of textures and flavors. Serve it with a side of sweet potato fries or a cold slaw to round out the meal.

Blackened Catfish with Mango Salsa

Zesty and zippy, this blackened catfish with mango salsa is about to jazz up your dinner routine like a culinary saxophone solo. Perfect for when you’re craving something that’s equal parts spicy, sweet, and downright delicious.

Ingredients

• 4 catfish fillets (about 6 oz each, skinless for less fuss)
• 2 tbsp blackening seasoning (store-bought or homemade, but make it snappy)
• 1 tbsp olive oil (or any neutral oil, really)
• 1 ripe mango, diced (no green ones, unless you’re into tart surprises)
• 1/2 red bell pepper, diced (for a pop of color and crunch)
• 1/4 cup red onion, finely chopped (soak in cold water for 10 mins if you’re onion-shy)
• 1 jalapeño, seeded and minced (adjust to taste, we’re not trying to set anyone on fire)
• 2 tbsp fresh cilantro, chopped (because dried herbs are so last season)
• 1 lime, juiced (about 2 tbsp, but fresh is best)
• Salt to taste (just a pinch, unless you’re a salt fiend)

Instructions

1. Pat the catfish fillets dry with paper towels. Moisture is the enemy of a good sear, so don’t skip this step.
2. Generously coat both sides of each fillet with the blackening seasoning. Think of it as a spicy jacket for your fish.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. This is where the magic starts.
4. Carefully place the fillets in the skillet. Cook for 3-4 minutes per side, until the seasoning forms a dark crust but the fish is still tender inside. No flipping more than once, or you’ll lose that crust.
5. While the fish cooks, toss together the mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. This salsa is like a fiesta in a bowl.
6. Serve the blackened catfish hot, topped with the mango salsa. The contrast between the spicy fish and sweet salsa is a match made in flavor heaven.

Serve this dish with a side of coconut rice or a crisp green salad to round out the meal. The catfish’s bold spices and the salsa’s fresh sweetness create a symphony of flavors that’ll have your taste buds dancing.

Spicy Blackened Catfish and Grits

Alright, buckle up, buttercups, because we’re about to dive fork-first into a dish that’s as bold as your Aunt Linda’s leopard print leggings—Spicy Blackened Catfish and Grits. This Southern belle of a meal packs a punch with its fiery spices and creamy, dreamy grits, making it the perfect way to spice up your dinner routine without having to actually talk to your ex.

Ingredients

• 4 catfish fillets (about 6 oz each, because size does matter)
• 2 tbsp blackened seasoning (store-bought or homemade, but let’s be real, we’re not judging)
• 1 cup stone-ground grits (the heartier, the better)
• 4 cups water (for the grits, not for swimming)
• 1 cup shredded cheddar cheese (because everything’s better with cheese)
• 2 tbsp butter (or enough to make your cardiologist frown)
• 1 tbsp olive oil (or any oil that won’t judge your life choices)
• Salt to taste (because we’re not savages)

Instructions

1. Preheat your skillet over medium-high heat until it’s hotter than your last summer fling, about 5 minutes.
2. While the skillet heats, pat the catfish fillets dry with paper towels—this ensures they’ll get a nice crust, not a sad steam.
3. Rub each fillet generously with the blackened seasoning, making sure they’re fully coated like you’re preparing them for a spice pageant.
4. Add olive oil to the skillet, then place the catfish fillets in. Cook for 3-4 minutes per side, until the crust is as dark and mysterious as a moonless night.
5. Meanwhile, bring 4 cups of water to a boil in a medium saucepan. Slowly whisk in the grits to prevent lumps—because nobody likes lumpy grits, just like nobody likes lumpy pillows.
6. Reduce heat to low, cover, and simmer the grits for 20-25 minutes, stirring occasionally, until they’re as creamy as a rom-com montage.
7. Stir in the cheddar cheese and butter until melted and combined, because, again, cheese makes everything better.
8. Season the grits with salt to taste, because seasoning is the difference between ‘meh’ and ‘more, please.’

Let’s talk about the magic on your plate—the catfish is spicy and crusty on the outside, tender on the inside, while the grits are so creamy they could solve world peace. Serve this bad boy with a side of collard greens or a crisp salad to cut through the richness, or just eat it straight from the pan—we won’t tell.

Blackened Catfish with Lemon Herb Rice

Venture into the realm of bold flavors with this dish that’s sure to spice up your dinner routine. Imagine perfectly blackened catfish, its crust crackling with spices, lounging atop a bed of lemon herb rice that’s so fragrant, it’ll make your kitchen smell like a gourmet restaurant.

Ingredients

• 4 catfish fillets (about 6 oz each, look for fresh or thawed properly)
• 2 tbsp blackening seasoning (store-bought or homemade, adjust to heat preference)
• 2 tbsp olive oil (or any neutral oil, for that perfect sear)
• 1 cup long-grain white rice (basmati works wonders for fluffiness)
• 2 cups chicken broth (or water, but broth adds more flavor)
• 1 lemon (zested and juiced, for that zingy freshness)
• 2 tbsp chopped fresh herbs (parsley, dill, or cilantro, whatever’s green and happy in your fridge)
• 1 tbsp butter (because butter makes everything better)
• Salt to taste (just a pinch, unless you’re a salt fiend)

Instructions

1. Pat the catfish fillets dry with paper towels to ensure the blackening seasoning sticks like a charm.
2. Generously coat both sides of each fillet with the blackening seasoning. Think of it as giving your fish a spicy jacket.
3. Heat olive oil in a large skillet over medium-high heat until it’s shimmering like a mirage in the desert, about 2 minutes.
4. Carefully place the fillets in the skillet. Cook for 3-4 minutes per side, until the crust is as dark and mysterious as a moonless night.
5. While the fish is cooking, rinse the rice under cold water until the water runs clear to avoid a gummy disaster.
6. In a medium saucepan, bring chicken broth to a boil. Stir in the rice, reduce heat to low, cover, and simmer for 18 minutes. No peeking, or the steam will escape!
7. Remove the rice from heat and let it sit, covered, for 5 minutes. Then fluff with a fork and stir in lemon zest, lemon juice, chopped herbs, and butter. This is where the magic happens.
8. Serve the blackened catfish over the lemon herb rice. Watch as the flavors dance together in harmony.

Wow, what a showstopper! The catfish boasts a crispy, spicy exterior giving way to tender, flaky goodness inside, while the rice is a bright, herby counterpoint. Try garnishing with extra lemon slices and a sprinkle of herbs for an Instagram-worthy presentation that’ll have your followers drooling.

Cajun Blackened Catfish Salad

Today’s the day we jazz up your salad game with a dish that’s as fiery as a Louisiana summer—Cajun Blackened Catfish Salad. Trust us, your taste buds will thank you for this spicy, crunchy, and utterly delicious adventure.

Ingredients

• 2 catfish fillets (about 6 oz each, fresh or thawed if frozen)
• 2 tbsp Cajun seasoning (homemade or store-bought, adjust to heat preference)
• 1 tbsp olive oil (or any neutral oil, for brushing)
• 4 cups mixed greens (the fresher, the better)
• 1 cup cherry tomatoes, halved (for a pop of color and sweetness)
• 1/2 red onion, thinly sliced (soak in cold water for 10 mins to mellow the bite)
• 1 avocado, sliced (because everything’s better with avocado)
• 1/4 cup cilantro leaves (for a fresh, herby finish)
• 1 lemon, juiced (about 2 tbsp, for that zesty dressing)
• 2 tbsp extra virgin olive oil (the good stuff, for dressing)
• Salt and pepper to taste (because seasoning is key)

Instructions

1. Preheat your skillet over medium-high heat for about 2 minutes until it’s hot enough to make a drop of water sizzle.
2. While the skillet heats, pat the catfish fillets dry with paper towels—this ensures a perfect sear.
3. Brush both sides of each fillet lightly with olive oil, then generously coat with Cajun seasoning.
4. Place the fillets in the skillet and cook for 3-4 minutes per side, until the outside is blackened and the inside flakes easily with a fork.
5. Remove the catfish from the skillet and let it rest on a plate for 2 minutes—this keeps it juicy.
6. In a large bowl, toss the mixed greens, cherry tomatoes, red onion, avocado, and cilantro together.
7. Whisk together the lemon juice and extra virgin olive oil, then drizzle over the salad and toss to coat.
8. Divide the salad between two plates, top each with a blackened catfish fillet, and season with salt and pepper to taste.

Who knew healthy could taste this good? The catfish brings a smoky, spicy kick that’s beautifully balanced by the cool, crisp salad beneath. Serve it with a side of crusty bread to sop up any leftover dressing, and you’ve got a meal that’s sure to impress.

Blackened Catfish with Creole Remoulade

Venture into the realm of Southern cuisine with this bold and spicy Blackened Catfish, a dish that’s as fiery as a summer day in Louisiana. Paired with a creamy Creole Remoulade, it’s a flavor explosion that’ll have your taste buds dancing the Cajun two-step.

Ingredients

• 4 catfish fillets (about 6 oz each, skinless for even cooking)
• 2 tbsp blackening seasoning (store-bought or homemade, for that signature kick)
• 1/2 cup mayonnaise (the creamier, the better)
• 2 tbsp Creole mustard (or Dijon in a pinch, but Creole adds authenticity)
• 1 tbsp lemon juice (freshly squeezed, because bottled just won’t do)
• 1 tsp hot sauce (adjust to taste, but don’t shy away from the heat)
• 1/4 cup vegetable oil (or any neutral oil, for that perfect sear)

Instructions

1. Pat the catfish fillets dry with paper towels to ensure the seasoning sticks and you get a good sear.
2. Generously coat both sides of each fillet with the blackening seasoning, pressing gently to adhere.
3. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Carefully place the fillets in the skillet; cook for 3-4 minutes per side until the crust is dark and crispy (trust us, that’s the good stuff).
5. While the fish cooks, whisk together mayonnaise, Creole mustard, lemon juice, and hot sauce in a small bowl for the remoulade.
6. Remove the catfish from the skillet and let it rest for 2 minutes (this keeps it juicy).
7. Serve the blackened catfish hot with a generous dollop of Creole remoulade on the side.

Kick back and savor the contrast of the crispy, spice-crusted catfish against the cool, tangy remoulade. For an extra touch of Southern charm, serve it atop a bed of cheesy grits or alongside a crisp, refreshing slaw.

Blackened Catfish and Corn Maque Choux

Just when you thought your taste buds had seen it all, along comes this dynamite duo that’s about to rock your culinary world. Blackened catfish meets corn maque choux in a flavor fiesta that’s as fun to make as it is to devour.

Ingredients

• 4 catfish fillets (about 6 oz each, skinless)
• 2 tbsp blackening seasoning (store-bought or homemade, adjust to heat preference)
• 2 tbsp unsalted butter (or any neutral oil, for richness)
• 1 large onion, diced (about 1 cup, for sweetness)
• 1 bell pepper, diced (any color, for crunch)
• 2 cups fresh corn kernels (or frozen, thawed, for convenience)
• 1/2 cup heavy cream (for creaminess, can sub with coconut milk)
• 1 tsp smoked paprika (for that smoky whisper)
• Salt and pepper to taste (because seasoning is key)

Instructions

1. Pat the catfish fillets dry with paper towels to ensure the seasoning sticks well.
2. Generously coat both sides of each fillet with the blackening seasoning. Let them sit for 10 minutes to absorb the flavors.
3. Heat a large skillet over medium-high heat. Add 1 tbsp butter and swirl to coat the pan.
4. Place the catfish fillets in the skillet. Cook for 3-4 minutes per side, until a dark crust forms and the fish flakes easily with a fork. Tip: Don’t overcrowd the pan to get a perfect sear.
5. Remove the catfish from the skillet and set aside. Keep warm.
6. In the same skillet, melt the remaining 1 tbsp butter. Add the onion and bell pepper, sautéing for 5 minutes until softened.
7. Stir in the corn, smoked paprika, salt, and pepper. Cook for another 5 minutes, stirring occasionally.
8. Pour in the heavy cream, stirring to combine. Let the mixture simmer for 3 minutes until slightly thickened. Tip: If the mixture gets too thick, add a splash of water to loosen it up.
9. Return the catfish to the skillet, nestling it into the corn mixture. Heat through for 2 minutes. Tip: For an extra kick, sprinkle a little more blackening seasoning on top before serving.

Get ready to dive into a plate where the catfish’s spicy crust plays hide and seek with the creamy, sweet corn maque choux. Serve it over a bed of fluffy rice or with a side of crusty bread to sop up every last bit of that delicious sauce.

Blackened Catfish with Avocado Lime Crema

Get ready to spice up your dinner routine with a dish that’s as fun to make as it is to eat! This blackened catfish with avocado lime crema is a flavor-packed journey from the first bite to the last, guaranteed to make your taste buds dance.

Ingredients

• 2 catfish fillets (about 6 oz each, for the freshest taste)
• 1 tbsp blackening seasoning (store-bought or homemade, as spicy as you dare)
• 1 ripe avocado (because nobody likes a sad, unripe avocado)
• 1/4 cup sour cream (or Greek yogurt for a tangier twist)
• 1 lime, juiced (about 2 tbsp, fresh is best)
• 1 tbsp olive oil (or any neutral oil, for that perfect sear)
• Salt to taste (because seasoning is key)

Instructions

1. Pat the catfish fillets dry with paper towels to ensure a good sear. Sprinkle both sides generously with the blackening seasoning.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Carefully add the catfish fillets.
3. Cook the catfish for 4-5 minutes on each side, or until the seasoning forms a dark, crispy crust and the fish flakes easily with a fork.
4. While the catfish cooks, mash the avocado in a small bowl until smooth. Stir in the sour cream, lime juice, and a pinch of salt until well combined.
5. Serve the blackened catfish hot, topped with a generous dollop of the avocado lime crema.

You’ll love the contrast between the spicy, crispy catfish and the cool, creamy avocado lime crema. Try serving it over a bed of cilantro lime rice for a meal that’s as colorful as it is delicious.

Blackened Catfish and Dirty Rice

Just when you thought your weeknight dinners couldn’t get any more exciting, along comes this dynamite duo of Blackened Catfish and Dirty Rice to shake things up. It’s the kind of meal that makes you want to do a little happy dance in your kitchen—no judgment here.

Ingredients

• 4 catfish fillets (about 6 oz each, skinless)
• 2 tbsp blackening seasoning (store-bought or homemade, adjust to heat preference)
• 1 tbsp olive oil (or any neutral oil)
• 1 cup long-grain white rice (rinsed)
• 2 cups chicken broth (low-sodium preferred)
• 1/2 lb andouille sausage, diced (smoked sausage works too)
• 1 small onion, finely chopped
• 1 bell pepper, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp cayenne pepper (adjust to taste)
• 1/4 cup green onions, sliced (for garnish)

Instructions

1. Preheat your skillet over medium-high heat for 2 minutes until it’s smoking hot—this is crucial for that perfect blackened crust.
2. While the skillet heats, pat the catfish fillets dry and generously coat both sides with the blackening seasoning.
3. Add olive oil to the skillet, then place the catfish fillets in. Cook for 3 minutes per side, resisting the urge to move them around for that ideal crust.
4. Remove the catfish and set aside. In the same skillet, add the andouille sausage, cooking until browned, about 5 minutes.
5. Add the onion, bell pepper, and garlic to the skillet, sautéing until soft, about 4 minutes. Tip: This is where the magic starts—the veggies will soak up all those flavorful bits left from the catfish.
6. Stir in the rice, cayenne pepper, and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Tip: No peeking! Let the rice do its thing undisturbed.
7. Fluff the rice with a fork, then serve the dirty rice topped with the blackened catfish. Garnish with green onions for a pop of color and freshness.

This dish is a textural dream—crispy, spicy catfish meets fluffy, savory rice with just the right amount of kick. Try serving it with a side of cool, creamy coleslaw to balance the heat, or go all out with a slice of cornbread for the ultimate Southern feast.

Blackened Catfish with Crawfish Étouffée

Howdy, food lovers! If you’re craving a dish that packs a punch of flavor with a side of Southern charm, you’ve hit the jackpot. This blackened catfish with crawfish étouffée is like a Mardi Gras parade in your mouth—vibrant, lively, and utterly unforgettable.

Ingredients

• 4 catfish fillets (about 6 oz each, for even cooking)
• 2 tbsp blackening seasoning (store-bought or homemade, for that signature kick)
• 1/2 cup unsalted butter (divided, because butter makes everything better)
• 1 lb crawfish tails (pre-cooked, but fresh is fabulous if you can swing it)
• 1/2 cup chopped onion (the sharper, the better to stand up to the spices)
• 1/2 cup chopped green bell pepper (for a pop of color and sweetness)
• 1/2 cup chopped celery (don’t skip, it’s the holy trinity for a reason)
• 2 cloves garlic, minced (measure with your heart, but 2 is a good start)
• 1 cup chicken stock (low-sodium, so you’re the boss of the salt)
• 1 tbsp all-purpose flour (for thickening, or use cornstarch for gluten-free)
• 1/4 cup chopped green onions (for garnish, because we eat with our eyes first)
• 1/4 cup chopped parsley (ditto, plus it adds a fresh finish)

Instructions

1. Pat the catfish fillets dry with paper towels to ensure the blackening seasoning sticks like gossip in a small town.
2. Generously coat both sides of each fillet with blackening seasoning. Let them sit for 10 minutes to absorb the flavors, like a good marinade.
3. Heat a large cast-iron skillet over medium-high heat for 2 minutes, then add 1/4 cup butter. Once it’s sizzling like a summer day, add the catfish fillets.
4. Cook the fillets for 3-4 minutes per side, until the crust is as dark as a moonless night and the fish flakes easily with a fork.
5. Remove the catfish from the skillet and keep warm. In the same skillet, melt the remaining 1/4 cup butter over medium heat.
6. Add the onion, bell pepper, and celery, sautéing until they’re softer than your favorite pillow, about 5 minutes.
7. Stir in the garlic and cook for 1 minute, until it’s fragrant enough to make your neighbors jealous.
8. Sprinkle the flour over the veggies, stirring constantly for 1 minute to cook off the raw taste.
9. Gradually whisk in the chicken stock, bringing the mixture to a simmer. Let it thicken slightly, about 3 minutes.
10. Add the crawfish tails, cooking just until they’re heated through, about 2 minutes. Season with salt if needed, but taste first—those crawfish might already be salty enough.
11. Serve the blackened catfish topped with the crawfish étouffée, garnished with green onions and parsley.

Kick back and savor the contrast of the crispy, spicy catfish against the rich, velvety étouffée. Serve it over a bed of fluffy rice to soak up every last drop of that glorious sauce, or go rogue and pair it with crusty French bread for dipping. Either way, your taste buds are in for a treat.

Blackened Catfish and Red Beans

Oh boy, are you in for a treat with this Blackened Catfish and Red Beans dish that’s as bold in flavor as it is in personality. Perfect for those who like their meals with a side of sass and a whole lot of spice, this recipe is your ticket to a flavor-packed dinner that’ll have everyone at the table begging for seconds.

Ingredients

• 4 catfish fillets (about 6 oz each, fresh or thawed if frozen)
• 2 tbsp blackening seasoning (store-bought or homemade, adjust to heat preference)
• 2 tbsp olive oil (or any neutral oil, for frying)
• 1 can red beans (15 oz, drained and rinsed)
• 1 cup chicken broth (low sodium preferred, for more control over saltiness)
• 1/2 cup diced onion (yellow or white, for sweetness)
• 2 cloves garlic (minced, because fresh is best)
• 1 tbsp butter (unsalted, to finish the beans with richness)
• Salt and pepper (to taste, but don’t be shy)

Instructions

1. Pat the catfish fillets dry with paper towels to ensure the blackening seasoning sticks well.
2. Generously coat both sides of each fillet with the blackening seasoning, pressing lightly to adhere.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Carefully place the seasoned catfish fillets in the skillet. Cook for 3-4 minutes per side, until the seasoning forms a dark crust and the fish is opaque throughout.
5. Remove the catfish from the skillet and set aside on a plate, loosely covered with foil to keep warm.
6. In the same skillet, add the diced onion and minced garlic. Sauté for 2 minutes until fragrant and slightly softened.
7. Stir in the red beans and chicken broth, scraping up any browned bits from the bottom of the skillet for extra flavor.
8. Simmer the bean mixture for 5 minutes, then stir in the butter until melted and the sauce slightly thickens.
9. Season the red beans with salt and pepper to taste, remembering the blackening seasoning and broth already add saltiness.
10. Serve the blackened catfish atop a generous scoop of the red beans, garnishing with fresh parsley if you’re feeling fancy.

Every bite of this dish is a carnival of textures and tastes—crispy, spicy catfish meeting creamy, savory beans in a match made in culinary heaven. Try serving it with a wedge of lemon for a bright finish or over a bed of fluffy rice to soak up all that saucy goodness.

Blackened Catfish with Jalapeño Cornbread

Buckle up, buttercups, because we’re about to dive into a dish that’s as fiery as a summer day in Texas and as comforting as your grandma’s hugs. This blackened catfish with jalapeño cornbread is the culinary equivalent of a fireworks show—bold, exciting, and guaranteed to leave you wanting more.

Ingredients

• 4 catfish fillets (about 6 oz each, skinless)
• 2 tbsp blackening seasoning (store-bought or homemade, adjust to heat preference)
• 1 cup cornmeal (fine or medium grind for smoother texture)
• 1 cup all-purpose flour (for that perfect crumb)
• 1 tbsp sugar (just a hint of sweetness)
• 1 tsp baking powder (the lift in your bread)
• 1/2 tsp baking soda (for extra fluffiness)
• 1/2 tsp salt (balance is key)
• 1 cup buttermilk (or milk with 1 tbsp vinegar, let sit for 5 mins)
• 1 large egg (bind it all together)
• 1/4 cup melted butter (for richness, or use oil)
• 2 jalapeños, diced (seeds in for heat, out for mild)
• 2 tbsp vegetable oil (or any neutral oil, for frying)

Instructions

1. Preheat your oven to 425°F (220°C) and place a 10-inch cast-iron skillet inside to heat up—this ensures a crispy bottom for your cornbread.
2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt. In another bowl, mix buttermilk, egg, and melted butter. Combine wet and dry ingredients, then fold in diced jalapeños. Tip: Don’t overmix; a few lumps are okay for tender cornbread.
3. Carefully remove the hot skillet from the oven, add 1 tbsp vegetable oil, and swirl to coat. Pour in the cornbread batter, smoothing the top. Bake for 20-25 minutes until golden and a toothpick comes out clean. Tip: The edges should pull away slightly from the skillet.
4. While the cornbread bakes, heat the remaining 1 tbsp oil in a large skillet over medium-high heat. Coat catfish fillets evenly with blackening seasoning. Tip: Press the seasoning onto the fish to ensure a good crust.
5. Cook the catfish for 3-4 minutes per side until the seasoning forms a dark crust and the fish flakes easily with a fork. Serve immediately with a slice of jalapeño cornbread. Tip: A squeeze of lemon brightens the dish beautifully.

This dish is a textural dream—crispy, spicy catfish meets moist, slightly sweet cornbread with pops of jalapeño heat. Try serving it with a cool cucumber salad to balance the flavors, or go all out with a drizzle of honey butter over the cornbread for a decadent twist.

Blackened Catfish and Sweet Potato Hash

Get ready to spice up your dinner routine with a dish that’s as fun to make as it is to eat! This blackened catfish and sweet potato hash is a flavor-packed meal that’ll have your taste buds dancing with joy.

Ingredients

• 2 catfish fillets (about 6 oz each, look for fresh or thawed properly)
• 1 large sweet potato, diced into 1/2-inch cubes (peel if you prefer)
• 1 tbsp blackening seasoning (store-bought or homemade, adjust to heat preference)
• 2 tbsp olive oil (or any neutral oil, divided)
• 1/2 red bell pepper, diced (adds a sweet crunch)
• 1/4 cup red onion, finely chopped (for a bit of bite)
• 1 clove garlic, minced (because garlic makes everything better)
• Salt and pepper to taste (start with a pinch, you can always add more)

Instructions

1. Preheat your skillet over medium-high heat and add 1 tbsp olive oil. Let it get nice and hot, about 2 minutes.
2. Season the catfish fillets generously with the blackening seasoning on both sides. Press the seasoning in to ensure it sticks.
3. Place the catfish in the skillet and cook for 3-4 minutes per side, until the outside is charred and the fish flakes easily with a fork. Tip: Don’t overcrowd the pan to get a good sear.
4. Remove the catfish from the skillet and set aside on a plate. Cover loosely with foil to keep warm.
5. In the same skillet, add the remaining 1 tbsp olive oil, then toss in the sweet potatoes. Cook for 5 minutes, stirring occasionally, until they start to soften.
6. Add the red bell pepper, red onion, and garlic to the skillet. Cook for another 5-7 minutes, until the sweet potatoes are tender and the veggies are slightly caramelized. Tip: If the pan gets too dry, a splash of water can help steam the potatoes to perfection.
7. Season the hash with salt and pepper to taste, then divide between two plates. Top each with a blackened catfish fillet.

Unbelievably delicious, this dish offers a crispy, spicy exterior on the catfish with a tender, flaky inside, paired with the sweet and savory hash. Serve it with a squeeze of lime for an extra zing or over a bed of greens for a lighter meal.

Blackened Catfish with Andouille Sausage

Now, let’s dive into a dish that’s as fiery as a summer in Louisiana and as comforting as a grandma’s hug—Blackened Catfish with Andouille Sausage. This recipe is a bold flirtation between spicy and smoky, perfect for those who like their dinner with a side of adventure.

Ingredients

• 4 catfish fillets (about 6 oz each, for even cooking)
• 1 tbsp paprika (smoked paprika for extra depth)
• 1 tsp cayenne pepper (adjust to tame the heat)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1 tsp onion powder (its unsung hero cousin)
• 1 tsp dried thyme (rub between fingers to awaken flavors)
• 1 tsp salt (kosher salt preferred for its texture)
• 1/2 tsp black pepper (freshly ground, please)
• 2 tbsp unsalted butter (or any neutral oil, but butter adds richness)
• 8 oz Andouille sausage, sliced (look for a good snap when you bite into it)
• 1 lemon, cut into wedges (for that bright finish)

Instructions

1. In a small bowl, mix paprika, cayenne, garlic powder, onion powder, thyme, salt, and black pepper to create your blackening spice. Tip: Double the batch and store the extra for future flavor explosions.
2. Pat catfish fillets dry with paper towels, then generously coat both sides with the spice mix. Tip: Let them sit for 10 minutes to form a flavorful crust.
3. Heat a large cast-iron skillet over medium-high heat until it’s smoking hot, about 5 minutes. Add butter, swirling to coat the pan.
4. Carefully place catfish fillets in the skillet. Cook for 3 minutes per side, resisting the urge to move them for that perfect sear.
5. Push catfish to one side of the skillet, add sliced Andouille sausage, and cook for another 2 minutes, stirring occasionally, until sausage is lightly browned.
6. Serve immediately with lemon wedges. Tip: A cold beer on the side cuts through the heat beautifully.

Here’s the scoop: the catfish comes out with a crust that’s audibly crunchy, giving way to tender, flaky goodness inside. The Andouille sausage adds a smoky counterpoint that’s downright addictive. Try serving it over a pile of creamy grits to soak up all those spicy, buttery juices—it’s a game-changer.

Blackened Catfish with Fried Green Tomatoes

Mmm, get ready to tantalize your taste buds with a dish that’s as fun to make as it is to devour. This Blackened Catfish with Fried Green Tomatoes is a Southern classic with a spicy kick and a crispy crunch that’ll have you coming back for seconds (and maybe thirds).

Ingredients

• 4 catfish fillets (about 6 oz each, fresh or thawed if frozen)
• 2 large green tomatoes (sliced 1/4 inch thick, because thickness matters here)
• 1 cup buttermilk (the secret to juicy catfish)
• 1 cup cornmeal (for that perfect crunch)
• 1/2 cup all-purpose flour (or gluten-free blend if you’re going that route)
• 2 tbsp blackening seasoning (store-bought or homemade, but make it spicy)
• 1/2 tsp salt (because seasoning is key)
• 1/4 tsp black pepper (freshly ground, please)
• 1/2 cup vegetable oil (or any neutral oil, enough for frying)

Instructions

1. Preheat your oven to 200°F to keep the first batches warm. Nobody likes cold fried food.
2. In a shallow dish, whisk together buttermilk, salt, and pepper. Dip each catfish fillet into the mixture, ensuring it’s fully coated. Let them soak for 10 minutes—patience is a virtue.
3. In another dish, mix cornmeal, flour, and blackening seasoning. Dredge the soaked catfish in this mixture, pressing lightly to adhere. Shake off excess like you mean it.
4. Heat oil in a large skillet over medium-high heat until it shimmers (about 375°F). Fry catfish in batches for 3-4 minutes per side until golden and crispy. Drain on paper towels—oil is tasty but not in excess.
5. Repeat the dredging process with green tomato slices, frying for 2 minutes per side until golden. Drain alongside the catfish.
6. Keep everything warm in the oven until serving. Because timing is everything.

Bold flavors and textures collide in this dish—spicy, crispy catfish meets the tangy crunch of fried green tomatoes. Serve it atop a heap of creamy coleslaw or with a side of remoulade for dipping, and watch it disappear before your eyes.

Blackened Catfish with Spicy Collard Greens

Who knew that blackened catfish could bring the sass to your dinner table like a Southern belle at a barbecue? Pair it with some spicy collard greens, and you’ve got a dish that’s bold, beautiful, and just a little bit rebellious.

Ingredients

• 4 catfish fillets (about 6 oz each, because size matters)
• 2 tbsp blackening seasoning (store-bought or homemade, but make it snappy)
• 1 tbsp olive oil (or any oil that can handle the heat)
• 1 bunch collard greens, stems removed and leaves chopped (about 4 cups, packed like a tight hug)
• 1 tbsp butter (because butter makes everything better)
• 1/2 tsp red pepper flakes (adjust to taste, unless you’re afraid of a little spice)
• 1/2 cup chicken broth (for deglazing and adding depth)
• 1 tbsp apple cider vinegar (for a tangy twist)
• Salt to taste (but don’t be shy, season like you mean it)

Instructions

1. Preheat your skillet over medium-high heat until it’s hotter than a summer day in Louisiana, about 5 minutes.
2. While the skillet heats, generously coat each catfish fillet with blackening seasoning, as if you’re dressing them for their final performance.
3. Add olive oil to the skillet, then place the catfish fillets in. Cook for 3 minutes per side, or until the spice crust is as dark as midnight and the fish flakes easily with a fork.
4. Remove the catfish and set aside. In the same skillet, melt butter over medium heat, then add the collard greens, stirring like you’re mixing a potent potion.
5. Sprinkle in red pepper flakes and a pinch of salt, then pour in chicken broth and apple cider vinegar. Cover and simmer for 15 minutes, or until the greens are tender but still have a bit of bite.
6. Uncover and cook for an additional 5 minutes to let the liquid reduce, stirring occasionally to prevent any greens from sticking to the skillet like unwanted gossip.

Just imagine the crispy, spice-crusted catfish meeting the tender, slightly spicy collard greens in a harmonious dance of flavors. Serve this dynamic duo over a bed of creamy grits for a Southern-inspired meal that’ll have everyone at the table begging for an encore.

Summary

Outstanding in flavor and variety, our roundup of 18 Spicy Blackened Catfish Recipes with Cajun Flair offers something for every palate. Whether you’re craving bold spices or a subtle kick, these dishes promise to delight. We’d love to hear which recipe becomes your favorite—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for fellow spice enthusiasts to enjoy. Happy cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.