Recipe: Blackened Catfish

by ELYSIAN Magazine

A staple of the Southern table, catfish has never tasted better.


2 pounds of fresh catfish

2-4 tablespoons of olive oil to coat the skillet

4 Tablespoons paprika

1 Tablespoon garlic powder

1 Tablespoon onion powder

1 Tablespoon oregano

1 Tablespoon brown sugar

1 Teaspoon thyme

Salt and pepper to taste


Blend the paprika, garlic powder, onion powder, oregano, brown sugar, thyme, salt and pepper in a large bowl.

Wash catfish and pat dry with paper towels. Coat each fillet with the spice mixture. Heat the oil in a skillet on medium-high, and place the fillets in the pan. Work in batches if your skillet isn’t large enough to accommodate all the fish at once.

Cook until blackened (about 6 minutes) then turn carefully with a spatula so your crusted spices don’t fall off the fish. Remove from heat and serve.

Perfect this recipe: 

Le Creuset Enameled Cast Iron Skillet

$242.99 |

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