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Crispy Blackened Catfish Recipe with Easy Zesty Creole Butter Sauce

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A quick and easy recipe featuring crispy blackened catfish fillets paired with a zesty Creole butter sauce, perfect for a flavorful and comforting dinner.

Ingredients

Scale
  • 4 catfish fillets (about 6 oz / 170 g each), skin removed if preferred
  • 2 tablespoons paprika (smoked or sweet)
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons vegetable oil or clarified butter (for frying)
  • 4 tablespoons unsalted butter (room temperature)
  • 1 small shallot, finely minced
  • 1 clove garlic, minced
  • 1 tablespoon Creole or whole grain mustard
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon hot sauce (optional)
  • 2 tablespoons chopped fresh parsley or green onions

Instructions

  1. In a small bowl, combine paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, salt, and black pepper. Stir well to mix all the spices evenly.
  2. Pat the catfish fillets dry with paper towels. Generously coat each fillet on both sides with the blackening seasoning, pressing lightly so it adheres.
  3. Place a cast-iron skillet over medium-high heat and add the vegetable oil or clarified butter. Heat until shimmering hot but not smoking, about 3 to 4 minutes.
  4. Carefully lay the fillets in the pan, giving them space. Cook for about 3 to 4 minutes on the first side until the crust is deep brown and crispy. Flip gently and cook another 3 minutes until the fish flakes easily.
  5. While the fish cooks, melt the butter in a small saucepan over low heat. Add the minced shallot and garlic, cooking gently until fragrant and translucent, about 2 minutes.
  6. Stir in the Creole mustard, Worcestershire sauce, lemon juice, and hot sauce if using. Remove from heat and mix in fresh parsley or green onions.
  7. Plate the crispy blackened catfish and spoon the zesty Creole butter sauce generously over the top.

Notes

Pat fish dry before seasoning to ensure a crispy crust. Use clarified butter or high smoke-point oil to avoid bitterness. Keep pan hot but not smoking. Don’t overcrowd the pan; cook in batches if needed. The blackening seasoning can be prepared in advance and stored.

Nutrition

Keywords: blackened catfish, Creole butter sauce, crispy fish, quick dinner, Southern recipe, spicy fish, cast iron skillet

Find it online: https://evabake.com/crispy-blackened-catfish-recipe-with-easy-zesty-creole-butter-sauce/