Blackened Catfish on Griddle or Cast-Iron Skillet Recipe
Introduction
Blackened catfish is a flavorful and easy-to-make dish that features a smoky, spicy crust with tender, flaky fish inside. Whether cooked on a Blackstone griddle or in a cast-iron skillet, this recipe delivers bold seasoning and a satisfying texture perfect for a quick weeknight meal.
Ingredients
- 2 8 oz. catfish filets
- 2 tablespoons canola oil
- 1 tablespoon unsalted butter
- 1 tablespoon smoked paprika
- 1 tablespoon dark brown sugar
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
Instructions
- Step 1: In a shallow dish, mix together the smoked paprika, dark brown sugar, dried oregano, garlic powder, cumin, salt, and cayenne pepper until well combined. Pat the catfish filets dry with a paper towel, then dredge each filet in the spice mixture, shaking off any excess seasoning.
- Step 2: Preheat your Blackstone griddle or cast-iron skillet over medium-high heat. Add the canola oil and spread it evenly using a long-handled spatula. Add the butter and move it around until it melts and becomes foamy.
- Step 3: Place the seasoned catfish filets on the hot surface and cook for about 3 minutes on one side, until the fish develops a brown crust. Flip and cook the other side for another 3 minutes, or until the fish flakes easily with a fork.
Tips & Variations
- For a milder version, reduce or omit the cayenne pepper.
- Serve with a squeeze of fresh lemon or lime juice to brighten the flavors.
- Try swapping catfish for other firm white fish like tilapia or cod.
- If you don’t have a griddle or cast-iron skillet, a heavy-bottomed nonstick pan works as well.
Storage
Store any leftover blackened catfish in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet over low heat to keep the crust crisp and the fish moist.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the spice rub in advance?
Yes, you can mix the spice rub ahead of time and store it in an airtight container for up to 2 weeks. This makes seasoning the fish quick and easy.
What if I don’t have smoked paprika?
You can substitute regular paprika, but the smoky flavor will be less pronounced. Adding a small pinch of cumin or chipotle powder can help mimic the smoky taste.
PrintBlackened Catfish on Griddle or Cast-Iron Skillet Recipe
This Blackened Catfish recipe offers a flavorful and slightly spicy twist on traditional catfish, using a rich blend of smoked paprika, brown sugar, and aromatic spices. Perfectly cooked on a Blackstone griddle or cast-iron skillet, the catfish filets develop a crispy, blackened crust while staying tender and flaky inside — ideal for a quick and delicious dinner.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern American
Ingredients
Fish and Oil
- 2 8 oz. catfish filets
- 2 tablespoons canola oil
- 1 tablespoon unsalted butter
Spice Rub
- 1 tablespoon smoked paprika
- 1 tablespoon dark brown sugar
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
Instructions
- Prepare the spice rub: In a shallow dish, combine smoked paprika, dark brown sugar, dried oregano, garlic powder, cumin, salt, and cayenne pepper. Stir well using a fork to ensure all spices are mixed evenly.
- Season the catfish: Pat the catfish filets dry using a paper towel to remove excess moisture. Dredge each filet in the spice mixture, pressing gently to coat them thoroughly. Shake off any excess rub to avoid burning.
- Preheat the cooking surface: Heat your Blackstone griddle or cast-iron skillet over medium-high heat. Pour in the canola oil and spread it evenly across the cooking surface using a long-handled spatula.
- Add butter and melt: Add the unsalted butter to the hot oil and spread it around the griddle/skillet until melted and foamy, creating a flavorful cooking fat that will help in blackening the fish.
- Cook the catfish: Carefully place the seasoned catfish filets on the hot griddle skillet. Cook for about 3 minutes on the first side until the fish develops a dark, blackened crust. Flip and cook the other side for an additional 3 minutes, or until the fish flakes easily with a fork, indicating it’s fully cooked.
Notes
- Patting the fish dry before seasoning helps the spice rub adhere better and prevents steaming during cooking.
- If you don’t have a Blackstone griddle, a heavy cast-iron skillet will also produce excellent blackened fish.
- Adjust cayenne pepper to your preferred spice level for less or more heat.
- Serve immediately with lemon wedges or your favorite side dishes to enjoy the best flavor and texture.
Keywords: Blackened catfish, catfish recipe, spicy fish, Blackstone griddle recipe, cast iron skillet fish, Southern cuisine, quick fish dinner
