Blackened Catfish Lemon Butter (Printable Version)
Flavorful Southern-style catfish, perfectly spiced and seared, then brightened with a rich, zesty lemon butter sauce.
# What You'll Need:
→ Fish
01 - 4 catfish fillets (approximately 6 ounces each)
02 - 2 tablespoons olive oil (for brushing)
→ Blackening Spice Mix
03 - 1 tablespoon paprika
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1 teaspoon dried thyme
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon cayenne pepper (adjust to taste)
10 - 1/2 teaspoon black pepper
11 - 1/2 teaspoon salt
→ Lemon Butter Sauce
12 - 3 tablespoons unsalted butter
13 - Zest of 1 lemon
14 - 2 tablespoons fresh lemon juice
15 - 1 tablespoon fresh parsley, finely chopped
# Directions:
01 - Prepare the catfish fillets by thoroughly patting them dry with paper towels. Evenly brush both sides of each fillet with olive oil.
02 - In a small bowl, combine all specified ingredients for the blackening spice mix. Stir well to ensure an even blend.
03 - Evenly sprinkle the prepared spice mix over both surfaces of each catfish fillet, gently pressing to ensure adherence.
04 - Heat a large cast iron skillet over medium-high heat until it is very hot and just begins to smoke, typically 2 to 3 minutes.
05 - Carefully place the seasoned catfish fillets into the hot, dry skillet. Cook for 3 to 4 minutes per side, or until the fish is opaque throughout and flakes easily with a fork. Cook in batches if necessary to avoid overcrowding the pan.
06 - While the catfish cooks, melt the unsalted butter in a small saucepan over low heat. Stir in the lemon zest, fresh lemon juice, and finely chopped fresh parsley. Remove from heat immediately.
07 - Transfer the cooked catfish fillets to individual serving plates. Drizzle generously with the prepared lemon butter sauce and, if desired, garnish with additional fresh parsley. Serve immediately.
# Expert Tips:
01 -
- You'll be amazed at how much flavor you can pack into a quick weeknight meal.
- It feels fancy enough for guests, but it's incredibly simple to pull off.
02 -
- That cast iron skillet *must* be screaming hot; otherwise, you'll steam your fish instead of blackening it.
- Don't be shy with the spices; the beauty of blackening is the thick, flavorful crust it creates.
03 -
- Keep your exhaust fan on high and maybe even open a window; blackening can get smoky!
- Resist the urge to move the fish too soon; let it develop that dark, crusty sear before flipping.