Blackened Catfish Lemon Butter (Printable)
Bold, Southern-inspired catfish fillets, perfectly seasoned and seared, then crowned with a vibrant 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 - Gently pat the catfish fillets dry with paper towels to remove excess moisture. Brush both sides of each fillet evenly with olive oil.
02 - In a small bowl, combine paprika, smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, black pepper, and salt. Mix thoroughly to create a uniform spice blend.
03 - Generously sprinkle the prepared spice mix over both sides of each catfish fillet. Gently press the spices into the fish to ensure even adherence.
04 - Place a large cast iron skillet over medium-high heat. Allow the skillet to heat until it is very hot, approximately 2-3 minutes, and just begins to smoke faintly.
05 - Carefully add the seasoned catfish fillets to the dry, hot skillet. Cook for 3-4 minutes per side, or until the fish is opaque throughout and flakes easily when tested with a fork. Avoid overcrowding the pan; cook fillets in batches if necessary.
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 the saucepan from the heat once combined.
07 - Transfer the blackened catfish fillets to individual serving plates. Drizzle generously with the warm lemon butter sauce. Garnish with additional fresh parsley if desired, and serve immediately.
# Cooking Tips:
01 -
- It tastes like you spent hours in the kitchen, but it's deceptively quick to prepare.
- That vibrant lemon butter just sings, cutting through the spice perfectly and elevating every bite.
02 -
- A super hot cast iron skillet is non-negotiable for true blackening; anything less and you'll end up with a sad, steamed fillet instead of a beautifully crusted one.
- Never overcrowd the pan; cooking in batches ensures each fillet gets direct contact with the hot surface, leading to that coveted dark, spicy crust.
03 -
- Don't be shy with the spices; press them firmly onto the fish with your hands to ensure they form a solid crust during cooking.
- Serve immediately! That bright, fragrant lemon butter deserves to be enjoyed while it's still warm and glistening, enveloping the hot fish.