Blackened 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
Scale
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
