Blackened Catfish
One bite of this blackened catfish takes me straight back to the place where I grew up — a little neighborhood where the fish market sat just down the street and the day’s catch was cheaper than anything in the grocery store. We ate fish constantly, not because it was fancy, but because it was fresh, abundant, and part of the rhythm of life.
Out here in the Southwest, good catfish is surprisingly hard to find. Most places serve it bland and timid, nothing like the bold, spicy fillets I grew up with. So I make my own. This blackened catfish is my favorite version — smoky, fiery, and full of the flavor I remember. It’s the closest thing to stepping back into my childhood kitchen.
Blackened Catfish
2 catfish fillets
2 tbsp Creole seasoning
1 tsp smoked paprika
1/2 tsp cayenne
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried thyme
1/4 black pepper
1/8 tsp raw sugar
oil for frying
Lemon juice (optional)
In a small bowl, combine the spices and set aside. Start by patting the fillets dry so the seasoning sticks. Take 1/2 tbsp of the spice blend and rub it onto each side of the fish. In a medium cast-iron skillet over medium-high heat. Fry the fillets for 2 minutes each side. Serve with your favorite sides. Squeeze fresh lemon juice over the catfish fillet.
* If using frozen fish, bake the fish on a greased baking sheet at 400 degrees for 8 minutes. This will thaw the fish enough to fry.
** If you would rather bake the fish than fry it, bake it for an additional 10-12 minutes after adding the rub. Frying in a cast-iron skillet will produce a better result.
Southern cooking is so loved because it's comforting, it's authentic, and it tells a story of a people.
- Edna Lewis
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