Blackened Catfish Fillets

We followed tradition and cooked the fish in a cast iron skillet. A large nonstick skillet could also be used. Just reduce the starting temperature from high to medium-high.


4 servings (serving size: 1 fillet)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 12 Minutes

Nutritional Information

Calories 183
Fat 6.6 g
Satfat 2.3 g
Protein 28.5 g
Carbohydrate 1.6 g
Cholesterol 104 mg
Iron 1.3 mg
Sodium 383 mg
Caloriesfromfat 33 %
Fiber 0.7 g
Calcium 38 mg


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


Combine first 6 ingredients in a small bowl; stir well.

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

Place a 12-inch cast iron skillet over high heat until hot. Add 1/2 tablespoon 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. Remove from pan, and keep warm. Repeat procedure with remaining butter and fillets. Serve with lemon slices, if desired.