If you’re craving bold Louisiana flavors with minimal effort, this Pan Fried Cajun Blackened Catfish is about to become your new favorite recipe. Coated in a smoky Cajun spice blend and seared in butter until crispy and golden on the outside while staying tender and flaky inside, this dish brings all the flavor of a New Orleans restaurant straight to your home kitchen.
Best of all, it’s ready in just 15 minutes—perfect for busy weeknights when you still want something impressive, satisfying, and absolutely delicious.
Why You’ll Love This Recipe
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Restaurant-style at home: This dish captures the rich flavors of Cajun cooking without leaving your kitchen.
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Quick cooking: In less than 20 minutes, you’ll have a complete main course on the table.
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Perfect balance of flavors: The catfish is mild, buttery, and flaky—making it the perfect canvas for bold Cajun spices.
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Versatility: Catfish is traditional, but this technique works with salmon, cod, trout, snapper, or even shrimp.
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Crowd-pleaser: Serve it for family dinners, date nights, or impress guests with a Southern-inspired menu.
Ingredients You’ll Need
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Catfish fillets – Choose fresh, wild-caught catfish when possible. The mild, slightly sweet flavor pairs beautifully with spices.
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Blackened seasoning – A Cajun blend with paprika, cayenne, garlic powder, onion powder, thyme, oregano, and salt. It delivers heat, smokiness, and depth.
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Unsalted butter – The key to rich flavor and that signature golden-blackened crust.
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Salt – Just enough to highlight the natural taste of the fish.
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Lemon – A squeeze of juice before serving adds brightness and balances the spice.
Homemade Blackened Seasoning: Mix 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp dried oregano, ½ tsp cayenne pepper, ½ tsp salt, and ½ tsp black pepper. Store extras in a jar—it’s great for chicken and shrimp too!
Step-by-Step Instructions
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Prep the fish. Pat the catfish fillets dry with a paper towel. This ensures the seasoning sticks and the fish gets a proper sear.
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Season generously. Coat both sides of the fillets with blackened seasoning, pressing lightly so it adheres. Sprinkle with a touch of salt.
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Heat the skillet. Place a cast-iron skillet over medium-high heat. Add butter and let it melt until foamy.
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Blacken the catfish. Lay the fillets into the hot skillet. Cook for about 5 minutes per side until the outside is blackened and the fish flakes easily with a fork.
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Finish and serve. Remove from heat, squeeze fresh lemon over the top, and serve immediately while hot.
Expert Tips for Success
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Cast iron is best. It holds heat evenly and gives the fish that authentic blackened crust.
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Mind the smoke. Blackened seasoning smokes as it cooks—that’s normal. Run a fan, crack a window, or even place your skillet on an outdoor grill to avoid filling your kitchen with smoke.
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Butter is flavor. While oil works, butter creates richness that pairs perfectly with Cajun spices.
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Don’t overcrowd the pan. Cook fillets in batches if necessary for the best sear.
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Add a sauce. For an extra Southern touch, serve with creamy remoulade or Cajun tomato gravy.
What to Serve with Blackened Cajun Catfish
Turn this into a complete Cajun-inspired meal with these sides:
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Cajun Dirty Rice – Hearty, flavorful, and the perfect match for blackened fish.
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Collard Greens or Green Beans – Add a vegetable balance to the richness.
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Cornbread or Hushpuppies – Classic Southern staples that round out the plate.
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Cheesy Grits – Creamy, comforting, and perfect for soaking up every bit of seasoning.
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Fresh Salad with Vinaigrette – A lighter option that cuts through the richness.
Frequently Asked Questions
What does “blackened” mean?
It refers to a cooking method popularized in Cajun cuisine where fish is coated in spices and pan-seared until the exterior is dark and crusty. It looks charred, but it’s actually just deeply seasoned and smoky.
Can I use oil instead of butter?
Yes, but butter gives the most authentic flavor. For a lighter option, use olive oil or avocado oil, though you’ll lose some richness.
Is blackened catfish spicy?
The heat depends on how much cayenne is in your seasoning. You can adjust to taste—mild, medium, or fiery hot.
How should I store leftovers?
Place cooled fish in an airtight container. Refrigerate up to 3 days or freeze for up to 3 months. Reheat in a skillet to maintain crispness.
Can I use another type of fish?
Absolutely! Trout, snapper, cod, halibut, salmon, or even shrimp all work beautifully with the same seasoning and technique.
Pan Fried Cajun Blackened Catfish
Bold, spicy, and buttery—this blackened catfish comes together in just 15 minutes for a dish that’s packed with Cajun flavor.
Ingredients
- 1 lb catfish fillets (about 4–6 pieces)
- 2 tbsp unsalted butter
- 2 tbsp Cajun blackened seasoning
- 1 tsp salt (adjust to taste)
Instructions
- Pat the catfish fillets dry, then coat them generously with blackened seasoning and a sprinkle of salt.
- Heat a cast-iron skillet over medium heat. Melt the butter, swirling the pan so the bottom is coated.
- Place the seasoned fillets in the skillet and cook for about 5 minutes, until a golden crust forms. Carefully flip and cook another 4–5 minutes, or until the fish flakes easily with a fork.
- Remove from the pan and serve hot with your favorite sides.
Notes
- Be generous with the seasoning—it should cover all sides of the fish.
- The spice blend will produce some smoke as it cooks. Turn on a fan, crack a window, or even cook the skillet on an outdoor grill if needed.
- Catfish is traditional, but you can swap in tilapia, redfish, salmon, or even shrimp for variety.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 218Total Fat 14gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 7gCholesterol 90mgSodium 2997mgCarbohydrates 1gFiber 1gSugar 0gProtein 21g
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 Thoughts
This Pan Fried Cajun Blackened Catfish is proof that simple ingredients and a hot skillet can deliver restaurant-quality flavor in your own kitchen. With its smoky Cajun crust, buttery sear, and tender flaky interior, it’s a dish that never disappoints. Whether you’re a longtime fan of Southern food or just trying Cajun cooking for the first time, this recipe is quick, versatile, and unforgettable.
