Recipe By Paul Schultz
Published Apr 2nd
Cajun Blackened Catfish
Prep 10m Cook 10m Additional - Ready In 20m
Servings 4 servings Calories 466.3

This is a recipe that I obtained from a very good Cajun friend who is a native of Lafayette, Louisiana. His family adopted me (friendly) many years ago and we have swapped Cajun and Creole recipes through the years.

Recipe Ingredients

  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon dried parsley
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon kosher salt
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 4 (4 ounce) catfish fillets, skinned
  • ¾ cup unsalted butter

Cooking Directions

  1. 1 In a shallow bowl, mix together the black pepper, garlic powder, onion powder, paprika, parsley, cayenne pepper, kosher salt, oregano, and thyme until thoroughly combined. Press the catfish fillets into the spice mixture to thoroughly coat.
  2. 2 Arrange a portable heat source outdoors, such as a butane burner or side burner of a gas grill. Melt butter in a glass or metal bowl. Light the burner, and place a large cast-iron skillet onto the burner over high heat. Pour about 1/4 cup of melted butter into the skillet; set remaining 1/2 cup of butter aside.
  3. 3 When the butter in the skillet is smoking hot, lay the catfish fillets into the skillet. Cook until the spices are burned onto the fillets and the catfish is opaque and flaky inside, about 3 minutes per side. Don't breathe smoke from burning spices. To serve, pour remaining 1/2 cup of butter over the catfish.

Nutrition Facts

  • Calories 466.3
  • Carbohydrate 2.2 g
  • Cholesterol 144.1 mg
  • Fat 43.2 g
  • Fiber 0.8 g
  • Protein 18.2 g
  • Saturated Fat 23.9 g
  • Sodium 545.7 mg
  • Sugar 0.5 g

Chef's Notes

This recipe is for cooking OUTSIDE only because of the intense smoking.


  1. The spice mixture is very good I omitted the cayenne pepper and it still had a little spice to it. If you like your fish a little salty add a little extra. One word of caution if you cook it on a cast iron skillet on an electric stove make sure the heat is on - Read more ...
  2. Too much heat not enough flavor
  3. Very tasty! I found it a little too salty and i reduced the amount of cayenne.It could have used more garlic but overall it was a hit! I marinated the fish in lemon juice before applying the rub and seared them in a non stick skillet in the kitchen not outside. They turned out fine. - Read more ...
  4. This is a WONDERFUL blacking season (THANKS Paul!). I have made this a few times. It is best to just make 3x or 4x and keep in a jar for future use. ALSO I melted the butter (i used salted) and brushed it on the fish; then sprinkled the seasoning on the fish and blackened - Read more ...
  5. As the submitter recommends, I always use a cast iron skillet (on the charcoal grill) to blacken fish - it can't be beat. This is a tried and true, classic and dependable preparation for blackened fish. I did use grouper, however, as I don't care for catfish. The blackening seasoning is what really stood out - Read more ...
  6. I LOVE this recipe! Thank-you! I've tried varies types of fish ie cod salmon orange roughy. Delicious. A little to spicy for some of my guests. More fore me!
  7. My future SIL called this fish "killer"! Ha! That's a good thing btw and we all thought so too! I'm still trying to adjust to the fact that down here in KY I can't get really good fish like I did in Jersey. Catfish is big here apparently so this was a great way to - Read more ...
  8. Tried this last night. Husband and I loved it. Cast iron skillet on side burner of grill worked great. Looking forward to having friends over and have them try it.
  9. Jozzie, glad you liked it, but if you grilled it, you didn't get the real deal. The butter would have melted off too much. This should actually be done in a cast iron skillet, and ingredients should be fresh, not dry/powdered. That said, it is a pretty good recipe for what is a classic south - Read more ...
  10. Really really good. I didnt have a skillet to use so I just grilled it and it tastes amazing