Blackened Catfish Fillets

Oxmoor House
If you don't have a cast iron skillet, use a nonstick skillet. Just reduce the starting temperature from high to medium-high.
4 servings (serving size: 1 fillet)


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1 tablespoon paprika
1 1/2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground cumin
1/8 teaspoon garlic powder
4 (6-ounce) catfish fillets
1 tablespoon light butter
Lemon slices (optional)


1. Combine first 6 ingredients in a small bowl, and stir well.

2. Rinse fillets, and pat dry with paper towels to remove excess moisture. Sprinkle paprika mixture evenly on both sides of fillets; gently rub in seasonings.

3. Place a 12-inch cast iron skillet over high heat until hot. Add 1 1/2 teaspoons butter, and tilt pan to coat bottom. Add 2 fillets, and cook 2 minutes. Reduce heat to medium; turn and cook 4 minutes or until fish flakes easily when tested with a fork. Repeat procedure with remaining butter and fillets. Serve with lemon slices, if desired. Serve immediately.

carbo rating: 1

Created date

April 2008

Nutritional Information

Calories 183
Caloriesfromfat 0.0 %
Fat 6.6 g
Satfat 2.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 28.5 g
Carbohydrate 1.6 g
Fiber 0.7 g
Cholesterol 104 mg
Iron 1.3 mg
Sodium 383 mg
Calcium 38 mg