Sunday, November 8, 2009

Blackened Catfish

I think that blackening is such an easy way to add lots of great flavor to meats. I used to make blackened catfish on a regular basis. But as I have tried to become more inventive with my cooking, I left a lot of old favorites behind. Last week I was in the grocery store looking at the seafood section, trying to come up with something quick and easy. And I'm glad I went back to my basics. It was so yummy.

Blackened Catfish
Catfish fillets
1/2 t. dried thyme
1/2 t. dried oregano
3/4 t. chili powder
1 t. ground red pepper
1/2 t. garlic powder
1/2 t. onion powder
1 t. paprika
1 t. salt
1/2 t. fresh ground black pepper
In small bowl, mix all the herbs and spices together. Sprinkle seasoning liberally on both sides of the catfish. Saute catfish for 3-4 minutes per side.


  1. That looks great! Was it spicy? Blackened is usually pretty spicy!

  2. Yeah, the ground red pepper gave it a nice kick. Sometimes I also add some Cajun seasoning which adds some extra heat.

  3. Blackened Cajun, I used to love everything blackened Cajun. Redfish, Bluefish, Catfish...Mahi Mahi. BURGERS.

    People don't seem to offer it much anymore! Something that good can't fall over a matter of fashionableness.