Blackened Cajun Catfish

Cheryl Howard


Great served over brown rice with black bean and corn salsa on top.


★★★★★ 2 votes

Stove Top


  • 4
    catfish filets
  • 1/3 c
    butter, melted
  • 2 Tbsp
    lemon juice
  • 2 Tbsp
    dried thyme leaves
  • 2 tsp
  • 2 tsp
    black pepper
  • 2 tsp
  • 1 tsp
    garlic powder
  • 1/2 tsp
    ground red pepper

How to Make Blackened Cajun Catfish


  1. Heat large cast iron skillet over high heat for 10 minutes.
  2. Rinse fillets and pat dry. Mix dry seasonings in a freezer bag. Brush both sides of fillets with lemon juice and butter. Sprinkle each side with spice mixture. Place 2 fillets, rounded side down, in hot skillet. Cook over high heat for 2 minutes. Turn fillets and cook 2-3 minutes, or until fish flakes easily when tested ith a fork. Repeat procedure with remaining fillets.
  3. Serve over brown rice with bean or fruit salsa.

Printable Recipe Card

About Blackened Cajun Catfish

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American
Other Tag: Quick & Easy

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