This classic blacked catfish recipe brings back memories of my college days in New Orleans, when I used to make it at least once a week. Little did I know then that I was making a sustainable pick! I'll warn you from experience—your fire alarm will probably go off, so have a towel handy to fan the smoke away. Well, it's supposed to be blackened, right?
Ingredients
- 4 6-ounce catfish fillets
- 2 tablespoons Cajun Spice Mix (see recipe below)
- 1 tablespoon canola oil
- 1 tablespoon butter
- 1 lemon, cut into 8 wedges
Cajun Spice Mix
- 3 tablespoons paprika
- 2 tablespoons ground red pepper
- 2 tablespoons dried thyme
- 2 tablespoons dried oregano
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 tablespoon sugar
Instructions
- Rub each side of fillets with Cajun Spice Mix. Heat oil and butter in a large nonstick skillet over medium-high heat. Add fillets, and cook for 3-4 minutes on each side, or until fish flakes easily with a fork.
- Serve with lemon wedges.
Cajun Spice Mix
- Combine all ingredients in a small bowl.
Servings: 4
Note: Leftover spice mix can be stored in a sealed jar for up to three months.
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