Blackened Catfish

If you’ve never had blackened catfish, you’re in for a real treat!

There are few things I enjoy more than one-pot/one-skillet meals. The easier the better, especially during this time of juggling working from home with household responsibilities at the same time. Once the catfish is done, the remaining fish fat and crispy bits can be utilized to cook your vegetable. I typically use asparagus but you could substitute in brussels sprouts, green beans, cauliflower, broccoli, you name it!

Catfish is so quick and easy to prepare! A coat of seasonings and then pan seared on each side for a few minutes and you’re eating in no time!

For my vegetable prep, I toast the minced garlic in the skillet with the fish renderings first. Then, I add in the asparagus, saute until tender, and then squeeze on fresh lemon juice before serving! Doesn’t get much easier than that!

In addition to this being a one-skillet meal, it’s also a one seasoning meal! Tony Chachere’s MORE SPICE Creole Seasoning embodies all the flavors needed to make this a very tasty meal!

Blackened Catfish

  • Servings: 2-4
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

Dinner in under 15 minutes, need I say more?!


– 4 catfish fillets
– 2 tbsp paprika
– 1 tbsp Italian seasoning
– 1/4 tbsp cayenne pepper
– Tony Chachere’s MORE SPICE Creole Seasoning, to taste
– 2 lemon wedges
– 1/2 cup salted butter, melted
– 1/2 cup salted butter


1. Pour melted butter over fillets and rub ensure they’re fully covered in butter.
2. Season catfish with all seasonings and rub into the fillets.
3. Turn cast iron skillet on medium-high heat and add in other half of butter to melt.
4. Place two fillets at a time in skillet and let cook for 4 minutes on each side or until deeply browned. Remove from skillet and squeeze fresh lemon juice over the catfish.
5. If you like, add your vegetable of choice to the skillet (and more oil if needed), and saute until desired doneness.

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