Blackened catfish is one of those meals that reminds me how much joy you can get out of simple, bold cooking. Years back, when I had just started cooking regularly, I stumbled into a basic catfish recipe tucked in an old cookbook. It was straightforward but missing spark. Over time — and after many evenings experimenting in my kitchen — it slowly evolved into the version I make now: tender fish with a smoky crust and a warm tomato sauce filled with peppers, onions, and a touch of heat.
It’s the kind of dish that looks impressive but feels relaxed enough for a weeknight dinner. And once you start cooking with a hot skillet and a good spice blend, you might find yourself making it more often than you expected.
Why I Return to This Dish Often
Blackened catfish has become one of my go-to meals when I’m craving big flavor without a complicated process. The spices form a dark, flavorful crust, and the fish stays moist inside. I love that quick contrast. Then there’s the Creole-style sauce — loaded with vegetables and a few pantry staples — which turns the whole plate into something that feels both comforting and lively at the same time.
Whenever I make this dish for friends, the first comment is always about the aroma. The peppers and onions in the sauce add warmth and sweetness, and the spices give the fish a personality of its own.
What You Need to Make It
The ingredient list is simple, and most of it probably lives in your pantry already:
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Fresh catfish fillets
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Blackened seasoning
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Butter for searing and building the sauce
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Bell pepper, celery, and onion for that classic Creole backbone
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Garlic
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Tomato sauce
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A touch of Worcestershire
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A pinch of cayenne or a little hot sauce, depending on how adventurous the evening feels
I like using a cast iron or stainless steel skillet for blackening because it can handle high heat. Once it’s hot enough, the fish sears beautifully. For the sauce, I switch to a different pan because tomato sauce can react with cast iron.
How I Blacken the Catfish
The magic of this dish is in the sear. I pat the fillets dry first so the seasoning sticks well. Once both sides are coated with the spice mix, they go into a very hot skillet with melted butter. You’ll hear that quick sizzle — a good sign that the crust is on its way.
I cook the fillets just a few minutes on each side until the crust browns and the fish flakes easily. I always keep the vent running because blackening can bring a good amount of smoke, but it’s well worth it. When the fish comes off the pan, I tuck it somewhere warm while I build the sauce.
The Creole Sauce That Pulls It Together
For the sauce, I melt the remaining butter in a separate pan and cook the vegetables until they soften and smell sweet. Garlic goes in briefly, followed by tomato sauce and the seasonings. A few minutes of simmering brings everything together into a rich, vibrant sauce.
This sauce has the kind of depth that comes from simple ingredients cooked slowly enough to soften and blend. I like to spoon it generously over the fish and squeeze a bit of lemon over the top right before serving.
Storage and Reheating the Easy Way
Any leftovers go into a container once everything cools. They keep well in the fridge for a few days. The fish reheats nicely in the oven or microwave, and the sauce warms up quickly on the stovetop. If you freeze it, the sauce may loosen slightly after thawing, but it still tastes good.
FAQs
Can I use another type of fish?
Yes, tilapia, haddock, or basa work well. Choose fillets that are not too thin so they don’t overcook.
How spicy is the dish?
It depends on your seasoning blend. Adjust the cayenne or hot sauce to get the heat level you prefer.
Do I need a cast iron skillet?
No, stainless steel works fine. Just make sure it’s very hot before adding the fish.
Can I make the sauce ahead of time?
Yes, the sauce actually tastes better the next day. Warm it gently before serving.
What should I serve with this?
Rice, mashed potatoes, cornbread, or a simple salad pair beautifully.
Blackened Catfish With Creole Sauce
A bold, flavor-packed Southern dish where spicy blackened catfish meets a rich Creole-style tomato sauce.
Ingredients
- 4 catfish fillets
- 6 tablespoons unsalted butter, divided
- 1 medium green bell pepper, diced
- 1/4 cup diced celery
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 can (8 oz) tomato sauce
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon dried oregano
- 1/8 teaspoon cayenne pepper, optional
- Hot sauce, a few dashes if desired
- Blackened seasoning
- Salt and pepper, to taste
Instructions
- Pat the catfish dry so the seasoning sticks well. Coat both sides generously with blackened seasoning and set aside while the pan heats.
- Melt two tablespoons of butter in a large, heavy skillet over medium-high heat. Once the pan is hot, lay in two fillets and cook until the bottoms form a dark, flavorful crust. Flip and continue cooking until the fish flakes easily. Repeat with two more tablespoons of butter and the remaining fillets, then transfer the cooked fish to a plate.
- Lower the heat slightly and melt the last two tablespoons of butter in the same skillet. Add the bell pepper, celery, and onion, letting them soften until tender. Stir in the garlic and cook briefly until fragrant.
- Pour in the tomato sauce and mix in the oregano, Worcestershire sauce, and optional cayenne or hot sauce. Let the sauce warm through, seasoning with salt and pepper to taste.
- Spoon the Creole sauce generously over the blackened catfish and serve while hot.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 366Total Fat 26gSaturated Fat 13gUnsaturated Fat 13gCholesterol 119mgSodium 470mgCarbohydrates 10gFiber 2gSugar 5gProtein 23g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This blackened catfish with Creole sauce brings together the simple pleasures of bold spices, fresh vegetables, and a deeply satisfying sear. It’s a dish that feels special without asking much from you, and every time I make it, I’m reminded of how powerful a handful of familiar ingredients can be. Whether you serve it over rice or with warm bread on the side, it’s the kind of dinner that fills the kitchen with warmth and brings everyone to the table quickly.
