Cast-Iron Skillet Blackened Catfish Recipe
This Cast-Iron Skillet Blackened Catfish recipe delivers perfectly seared catfish fillets seasoned with flavorful Creole Cajun spices and cooked in a hot cast-iron skillet to form a deliciously crispy, blackened crust. Ready in just 25 minutes, this dish is an easy, hearty, and authentic Louisiana-inspired meal served with fresh lemon wedges to brighten the bold, spicy flavors.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Louisiana Creole
Ingredients
Catfish and Seasoning
- 2 lbs catfish fillets, about 4 pieces
- 1 tablespoon olive oil
- 2 tablespoons Creole Cajun Seasoning (homemade or store-bought)
Cooking and Serving
- 4 tablespoons unsalted butter
- Lemon wedges, for squeezing over blackened catfish fillets and serving
Instructions
- Bring catfish to room temperature: Let the catfish fillets sit on the counter for 20 minutes to come to room temperature. This step helps ensure even cooking and improves the blackening process.
- Season the fillets: Pat the catfish dry with a paper towel. Place them on a small baking sheet or platter, drizzle with olive oil, and use your hands to coat both sides evenly. Massage the Creole Cajun seasoning into each fillet, covering all surfaces, then set aside for at least 15 minutes to let the flavors meld.
- Blacken the catfish: Heat a large cast-iron skillet over medium-high heat and add the unsalted butter. Once melted and sizzling slightly, swirl the skillet to coat the bottom evenly. Place two catfish fillets skin-side down into the pan and let them sear undisturbed for 3-5 minutes until a deep blackened crust forms. Carefully flip them using a fish spatula or slotted utensil and sear the other side for 1-2 minutes until the fillets feel firm but tender and easily flake with a fork. Transfer cooked fillets to a serving plate and repeat with remaining fillets.
- Serve and enjoy: Serve the blackened catfish immediately with lemon wedges for squeezing over. Pair with Cajun Dirty Rice or Crawfish Cream Sauce for a complete indulgent meal experience.
Notes
- Allowing the catfish to come to room temperature before cooking helps it cook evenly and achieve a better crust.
- Patting the fillets dry before seasoning prevents steaming and promotes a crisp blackened exterior.
- Use a cast-iron skillet for best heat retention and even searing to get the signature blackened crust.
- Work in batches so the skillet does not overcrowd—this ensures proper searing instead of steaming the fish.
- Adjust Cajun seasoning amount to your preferred spice level.
- Serve immediately for best texture and flavor; the crust may soften if left sitting too long.
