Introduction

Blackened catfish is a flavorful and easy dish that brings bold, smoky spices to tender fish fillets. Whether cooked on a Blackstone griddle or in a cast-iron skillet, this recipe delivers a crispy, richly seasoned crust with minimal effort.

Blackened Catfish on the Blackstone Griddle or Cast-Iron Skillet Recipe - Recipe Image

Ingredients

2 8 oz. catfish filets
2 tablespoons canola oil
1 tablespoon unsalted butter
1 tablespoon smoked paprika
1 tablespoon dark brown sugar
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon cumin
½ teaspoon salt
¼ teaspoon cayenne pepper

Instructions

Step 1: In a shallow dish, combine smoked paprika, dark brown sugar, dried oregano, garlic powder, cumin, salt, and cayenne pepper by stirring with a fork. Pat catfish filets dry with paper towels, then dredge them in the spice mixture, shaking off any excess.
Step 2: Preheat your Blackstone griddle or a cast-iron skillet over medium-high heat. Add the canola oil and spread it evenly with a long-handled spatula. Add the butter, spreading it around until melted and foamy.
Step 3: Place the catfish filets on the hot surface and cook for about 3 minutes on each side, or until the fish is browned and flakes easily with a fork.

Tips & Variations

For extra smoky flavor, use smoked paprika rather than regular paprika.
If you prefer less heat, reduce or omit the cayenne pepper.
Serve with a squeeze of fresh lemon or a side of homemade coleslaw for a bright contrast.
This seasoning blend also works well on other firm fish like mahi-mahi or red snapper.

Storage

Store leftover catfish in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or on the stovetop to maintain its crispy crust without drying out the fish.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen catfish for this recipe?

Yes, but make sure to fully thaw and pat the filets dry before applying the spice rub to ensure a good crust and even cooking.

What if I don’t have a Blackstone griddle or cast-iron skillet?

You can use any heavy-bottomed non-stick skillet or grill pan that retains heat well, but cast iron or a flat griddle will give the best sear and flavor.

Blackened Catfish on the Blackstone Griddle or Cast-Iron Skillet Recipe

Print Recipe

★★★★★

5 from 83 reviews

A flavorful and spicy blackened catfish recipe perfect for cooking on a Blackstone griddle or cast-iron skillet. The catfish is coated with a smoky and aromatic blend of spices, then seared to perfection in buttery oil for a crispy, tender finish.

Author: Isabella
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Yield: 2 servings 1x
Category: Main Dish
Method: Frying
Cuisine: Southern American

Ingredients

Scale

Fish and Oil

2 8 oz. catfish filets
2 tablespoons canola oil
1 tablespoon unsalted butter

Spice Rub

1 tablespoon smoked paprika
1 tablespoon dark brown sugar
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon cumin
½ teaspoon salt
¼ teaspoon cayenne pepper

Instructions

Prepare the Spice Rub: In a shallow dish, combine smoked paprika, dark brown sugar, dried oregano, garlic powder, cumin, salt, and cayenne pepper. Mix thoroughly with a fork to create an even spice blend.
Season the Catfish: Pat the catfish filets dry using paper towels to remove excess moisture. Dredge each filet in the spice rub mixture, ensuring they are evenly coated. Shake off any excess seasoning to prevent burning.
Heat the Griddle or Skillet: Preheat a Blackstone griddle or cast-iron skillet over medium-high heat. Pour in the canola oil and spread it evenly with a long-handled spatula. Add the unsalted butter and swirl it around until melted and foamy.
Cook the Catfish: Place the seasoned catfish filets onto the hot griddle or skillet. Cook each side for approximately 3 minutes, or until the fish becomes nicely browned and flakes easily when tested with a fork.