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.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Cook's Note

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

Nutrition Facts

466.3 calories; protein 18.2g 36% DV; carbohydrates 2.2g 1% DV; fat 43.2g 67% DV; cholesterol 144.1mg 48% DV; sodium 545.7mg 22% DV. Full Nutrition

Reviews (41)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/08/2011
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 Louisiana dish. I followed this to a T and it IS pretty good. I'm from New Orleans originally (living L.A. now) and need to build up my home food repetoir! Thanks for this Paul! Read More
(28)

Most helpful critical review

Rating: 2 stars
05/22/2013
Too much heat not enough flavor Read More
54 Ratings
  • 5 star values: 38
  • 4 star values: 13
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 0
Rating: 4 stars
12/08/2011
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 Louisiana dish. I followed this to a T and it IS pretty good. I'm from New Orleans originally (living L.A. now) and need to build up my home food repetoir! Thanks for this Paul! Read More
(28)
Rating: 4 stars
06/11/2012
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 for me - it's a nice, balanced blend, although as a personal preference I backed off on the cayenne somewhat. Read More
(22)
Rating: 5 stars
11/13/2011
Really really good. I didnt have a skillet to use so I just grilled it and it tastes amazing Read More
(20)
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Rating: 4 stars
01/24/2012
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 cook it. Thank you Paul! Read More
(7)
Rating: 5 stars
02/14/2012
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! Read More
(7)
Rating: 5 stars
10/26/2012
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 in my cast iron pan (outside on my gas grill burner) without adding any additional butter/oil and it was FANTASTIC! The seasoning stayed on and crisped nicely. Read More
(6)
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Rating: 4 stars
01/22/2013
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. I will be making this again. Read More
(5)
Rating: 5 stars
01/09/2012
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. Read More
(4)
Rating: 4 stars
06/11/2014
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 about 8-9. 3 minutes wasn't long enough to fully cook it on 7. Read More
(3)
Rating: 2 stars
05/22/2013
Too much heat not enough flavor Read More