Blackened Catfish with Lemon
Total Time: 35 minutes
Prep Time: 30 minutes
Cook Time: 5 minutes
Servings: 4
This Blackened Catfish with Lemon recipe brings a taste of Louisiana right to your kitchen, reminiscent of the vibrant flavors of Baton Rouge, where I first fell in love with this delightful dish. The blackened seasoning creates a spicy, smoky crust that envelops tender, flaky catfish fillets, making for a quick yet impressive meal. With its perfect blend of spices and a touch of lemon, this dish will become a favorite for family dinners or casual gatherings.
Ingredients
| Ingredient | Quantity |
|---|---|
| Catfish fillet | 1 lb |
| Olive oil | 2 tbsp |
| Garlic powder | 1 tsp |
| Onion powder | 1 tsp |
| Salt | ½ tsp |
| White pepper | 1 tsp |
| Black pepper | 1 tsp |
| Cayenne pepper | 2 tsp |
| Dried thyme | 1 tsp |
| Paprika | 1 tsp |
| Dried oregano | 1 tsp |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 215.1 |
| Total Fat | 13.7 g |
| Saturated Fat | 2.5 g |
| Cholesterol | 62.3 mg |
| Sodium | 405.2 mg |
| Total Carbohydrates | 4.6 g |
| Dietary Fiber | 1.2 g |
| Sugars | 0.3 g |
| Protein | 18.1 g |
Instructions
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Prepare the Catfish: Begin by placing the catfish fillets in a large bowl. Drizzle the olive oil generously over the fillets, ensuring each piece is well-coated. Allow the fish to marinate in the oil for about 30 minutes. This step not only enhances the flavor but also helps the spices adhere better to the fish.
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Mix the Seasoning: While the fish is marinating, take a 9-inch pie plate and combine the garlic powder, onion powder, salt, white pepper, black pepper, cayenne pepper, thyme, paprika, and oregano. Stir the spices thoroughly until they are well-blended, creating a robust seasoning mix that will bring the dish to life.
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Preheat the Skillet: Heat a cast iron skillet upside down over high heat for approximately 5 to 10 minutes, or until it becomes very hot. This step is crucial, as the high temperature is what will create the signature blackened crust on the catfish.
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Ventilation is Key: It’s advisable to turn on the kitchen vent fan during cooking to help manage the smoke produced while searing the fish. Blackening involves a high-temperature cooking process that can create quite a bit of smoke, so proper ventilation will enhance your cooking experience.
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Prepare for Cooking: Once the skillet is hot, carefully use a hot pad to turn the pan right side up. Be cautious, as the skillet will be extremely hot.
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Coat the Fish: Remove the catfish fillets from the olive oil, allowing any excess oil to drain off. Then, dip each fillet into the prepared seasoning mix, ensuring each side is evenly coated with the fragrant spice blend. This coating is what gives the fish its distinctive flavor and beautiful color.
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Cook the Catfish: Place the seasoned fillets into the hot skillet. Cook the catfish for about 2 to 3 minutes on one side, being careful not to overcrowd the pan. After this time, turn the fillets only once to cook the other side, allowing the blackened crust to develop beautifully.
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Finish and Serve: Once both sides of the catfish are cooked to a perfect golden-blackened crust and the fish is cooked through, remove them from the skillet and serve immediately. For a delightful finish, consider squeezing fresh lemon juice over the top just before serving, which will elevate the flavors even further.
This Blackened Catfish with Lemon is not only a quick dish to prepare but also a tantalizing one that captures the essence of Cajun cuisine. Enjoy this spicy, flavorful meal with a side of your choice, and savor every bite as you reminisce about the rich culinary traditions of Louisiana.
