Blackened Catfish on Blackstone Griddle or Cast-Iron Skillet Recipe
Introduction
Blackened catfish is a flavorful, spicy dish that’s perfect for a quick weeknight dinner or a casual gathering. Using a Blackstone griddle or a cast-iron skillet, this recipe creates a crispy, smoky crust while keeping the fish tender inside.
Ingredients
- 2 8 oz. catfish filets
- 2 tablespoons canola oil
- 1 tablespoon unsalted butter
- 1 tablespoon smoked paprika
- 1 tablespoon dark brown sugar
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
Instructions
- Step 1: In a shallow dish, combine smoked paprika, dark brown sugar, dried oregano, garlic powder, cumin, salt, and cayenne pepper using a fork. Pat the catfish filets dry with a paper towel, then coat them evenly with the spice mixture, shaking off any excess.
- Step 2: Preheat your Blackstone griddle or cast-iron skillet to medium-high heat. Add the canola oil and spread it evenly with a spatula. Then add the butter and swirl it until melted and foamy.
- Step 3: Place the catfish filets on the hot cooking surface. Cook for about 3 minutes on each side until the fish develops a crisp, browned crust and flakes easily with a fork.
Tips & Variations
- For extra smoky flavor, try adding a pinch of smoked salt to the rub.
- If you prefer less heat, reduce or omit the cayenne pepper.
- Serve with a squeeze of fresh lemon or lime to brighten the dish.
- Swap catfish for other firm white fish like tilapia or snapper if preferred.
Storage
Store leftover blackened catfish in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat to preserve the crust without drying out the fish.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use this recipe on a regular frying pan?
Yes, a heavy-bottomed cast-iron skillet works well to achieve the blackened crust if you don’t have a griddle.
How do I know when the catfish is cooked through?
The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
PrintBlackened Catfish on Blackstone Griddle or Cast-Iron Skillet Recipe
This Blackened Catfish recipe features flavorful catfish filets coated in a smoky, spicy rub and seared to perfection on a Blackstone griddle or cast-iron skillet. The combination of smoked paprika, brown sugar, and warming spices creates a deliciously bold crust, locking in moisture and giving the fish a crispy exterior with tender, flaky inside. Perfect for a quick and impressive stovetop seafood dinner.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern American
Ingredients
Catfish and Spice Rub
- 2 8 oz. catfish filets
- 1 tablespoon smoked paprika
- 1 tablespoon dark brown sugar
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
Cooking Fats
- 2 tablespoons canola oil
- 1 tablespoon unsalted butter
Instructions
- Prepare the Spice Rub and Coat Catfish: In a shallow dish, combine the smoked paprika, dark brown sugar, dried oregano, garlic powder, cumin, salt, and cayenne pepper using a fork to mix thoroughly. Pat the catfish filets dry with a paper towel to remove any excess moisture. Dredge each filet evenly in the spice rub, ensuring all sides are coated well. Shake off any excess seasoning to prevent burning.
- Preheat and Prepare Cooking Surface: Heat your Blackstone griddle or a cast-iron skillet over medium-high heat. Once hot, pour in the canola oil and spread it evenly across the surface using a long-handled spatula. Add the unsalted butter next, spreading it around as it melts until it becomes foamy, which indicates it’s ready for cooking.
- Cook the Catfish Filets: Place the coated catfish filets on the hot griddle or skillet. Cook them undisturbed for about 3 minutes on the first side to develop a blackened crust. Then carefully flip the filets over and cook for an additional 3 minutes. The fish should be nicely browned on both sides and flake easily when tested with a fork, indicating it’s fully cooked.
Notes
- Patting the catfish dry before applying the rub helps the spices adhere better and promotes a better crust formation.
- Adjust the cayenne pepper quantity to make the dish milder or spicier according to your preference.
- Use a cast-iron skillet if you don’t have a Blackstone griddle; it works equally well for this recipe.
- Do not overcrowd the pan; cook in batches if necessary to maintain temperature and ensure even cooking.
- Serve immediately for the best texture and flavor, perhaps with fresh lemon wedges or a side salad.
Keywords: Blackened Catfish, Blackened Fish, Cast Iron Fish Recipe, Blackstone Griddle Catfish, Spicy Catfish, Southern Seafood
