Blackened Catfish

serve with a wedge of lemon for extra fanciness

serve with a wedge of lemon for extra fanciness

Done properly, fried catfish is a melt-in-your-mouth kinda meal.

Done badly and it falls apart into mush.

That’s why you must watch this catfish like a hawk while frying.

2 minutes per side was all it took

2 minutes per side was all it took

No one-eye-on-the-telly-because-that-guy-from-Saturday-Night-Live-is-doing-a-thing or I’ll-just-check-my-phone-real-quick.

None of that!

mixing the spicy seasoning

mixing the spicy seasoning

It’s worth the four minutes of your unadulterated attention, trust me, because this fish comes out perfectly seasoned with a bit of a bite to it.

I served it up with my handy, homemade tartar sauce and it rocked our worlds.

Blackened Catfish (serves 2)

  • 2 catfish fillets
  • 1/4 cup butter (or coconut oil), melted
  • 1/2 tsp thyme
  • 1 tsp paprika
  • 1/2 tsp cayenne
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1/2 tsp oregano
  1. Rinse the catfish fillets and pat dry. Dunk them in the melted butter (or coconut oil if you’re dairy-free) and then coat liberally with the spice mix.
  2. Heat the remaining butter or oil in a frying pan until it reaches a high heat. Carefully add the fillets and fry for 2 minutes on each side. Serve immediately.

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7 thoughts on “Blackened Catfish

  1. Pingback: ‘Breaded’ Fish Fingers | Things My Belly Likes

  2. Pingback: Southern-Style Fried Catfish | Things My Belly Likes

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