Best Spicy Blackened Catfish Recipes

BLACKENED CATFISH AND SPICY RICE

Blackened Catfish and Spicy Rice image

Quick and easy blackened catfish recipe. I like to serve this over a Cajun flavored spicy white rice. Although the rice is optional, the slightly spicy Cajun flavor of the rice brings out the taste of the catfish.

Provided by Eric Lubow

Categories Seafood Fish Catfish

Time 30m

Yield 4

Number Of Ingredients 16

Ingredients

1 cup white rice
2 cups water
1 teaspoon Cajun seasoning
½ teaspoon hot pepper sauce
1 teaspoon ground thyme
1 teaspoon ground black pepper
1 teaspoon ground cayenne pepper
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
½ teaspoon dried dill weed
¼ teaspoon lemon pepper
2 (8 ounce) fillets catfish
½ cup butter, melted
1 teaspoon lemon juice, or to taste

Steps:

Bring the rice, water, Cajun seasoning, and hot pepper sauce to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
While rice is cooking, mix thyme, black pepper, cayenne pepper, salt, garlic powder, onion powder, paprika, dill weed, and lemon pepper in a bowl until well blended. Brush catfish fillets with butter and sprinkle with seasoning mixture other both sides.
Heat any remaining melted butter in a large skillet over medium-high heat; pan-fry seasoned catfish in butter until fish is easily flaked with a fork, 4 to 5 minutes per side.
Serve catfish over a plate of seasoned rice. Pour leftover butter from the skillet over fish and sprinkle with lemon juice.

Nutrition Facts : Calories 539.3 calories, Carbohydrate 40.6 g, Cholesterol 113.6 mg, Fat 32 g, Fiber 1.3 g, Protein 21.2 g, SaturatedFat 16.7 g, Sodium 972.1 mg, Sugar 0.6 g

SPICY BLACKENED CATFISH

Spicy Blackened Catfish image

Categories Fish Quick & Easy Mardi Gras Kwanzaa Spice Pan-Fry Gourmet

Yield Serves 2

Number Of Ingredients 12

Ingredients

2 teaspoons sweet paprika
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon cayenne, or to taste
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 catfish fillets (about 1 pound)
1 large garlic clove, sliced thin
1 tablespoon olive oil
1 tablespoon unsalted butter
lemon wedges as an accompaniment

Steps:

In a small bowl combine the paprika, the oregano, the thyme, the cayenne, the sugar, the salt, and the black pepper, pat the catfish dry, and sprinkle the spice mixture on both sides of the fillet, coating them well. In a large skillet sauté the garlic in the oil over moderately high heat, stirring, until it is golden brown and discard the garlic. Add the butter, heat it until the foam subsides, and in the fat sauté the catfish for 4 minutes on each side, or until it is cooked through. Transfer the catfish fillets with a slotted spatula to 2 plates and serve them with the lemon wedges.