Entrée: United States – Blackened Catfish from the United States

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 2 min

Total 27 min

Ingredients

4 skinless catfish fillets (6 to 8 oz / 170 to 225 g each)
4 tbsp (60 ml) unsalted butter, melted (plus extra for finishing, optional)
1 tbsp (15 ml) neutral high-heat oil (canola, grapeseed, or avocado)
1 lemon, cut into wedges
2 tbsp (8 g) fresh parsley, chopped (optional)
2 tsp paprika (sweet or smoked)
1 tsp cayenne pepper (or to taste)
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 tsp dried oregano
1 tsp kosher salt
1 / 2 tsp freshly ground black pepper
1 / 2 tsp ground white pepper (optional)

Instructions

Make the blackening spice: In a small bowl, combine paprika, cayenne, garlic powder, onion powder, thyme, oregano, kosher salt, black pepper, and white pepper (if using).
Prep the fish: Pat the catfish fillets very dry. Brush both sides lightly with melted butter, then coat all over with the spice blend, pressing to adhere. Let sit 10 minutes while you heat the pan.
Preheat: Turn on your vent/fan and open a window if possible. Heat a large cast-iron skillet over high heat until very hot and just starting to smoke, about 4 to 5 minutes.
Sear the first side: Add the oil and swirl to coat. Lay fillets in the skillet (do not overcrowd; cook in batches if needed) presentation side down. Cook without moving until a dark, nearly black crust forms, 2 to 3 minutes.
Flip and finish: Carefully flip. Brush the tops with a little more melted butter (optional) and cook another 2 to 3 minutes, until the fish flakes easily and reaches an internal temperature of 145°F/63°C.
Rest: Transfer to a plate and let rest 2 minutes.
Serve: Squeeze lemon over the fish and garnish with parsley if desired. Serve immediately with sides like dirty rice, coleslaw, or cornbread, and optional remoulade or tartar sauce.