Blackened Catfish Fillets

If you don't have a cast iron skillet, use a nonstick skillet. Just reduce the starting temperature from high to medium-high.

Yield: 4 servings (serving size: 1 fillet)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 183
  • Calories from fat: 0.0%
  • Fat: 6.6g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 28.5g
  • Carbohydrate: 1.6g
  • Fiber: 0.7g
  • Cholesterol: 104mg
  • Iron: 1.3mg
  • Sodium: 383mg
  • Calcium: 38mg


  • 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. 1. Combine first 6 ingredients in a small bowl, and stir well.
  2. 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. 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.
  4. carbo rating: 1
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