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Here is a recipe for blackened catfish using a Dutch oven, adapted from a traditional Cajun recipe:

  • 4 catfish fillets (skin on)
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 tablespoon cayenne pepper
  • 1 tablespoon black pepper
  • 1 tablespoon kosher salt
  • 1/2 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1 lemon, sliced
  1. Preheat your oven to 400 degrees Fahrenheit.
  2. In a small bowl, combine the paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, and salt to make the blackening spice mix.
  3. In another small bowl, combine the cornmeal and flour.
  4. Heat your Dutch oven over medium-high heat.
  5. Dip each catfish fillet in the melted butter, then coat it in the blackening spice mix, pressing the spices onto the fish to ensure even coverage.
  6. Next, dip the fillets in the cornmeal and flour mixture, again pressing the mixture onto the fish.
  7. Once the Dutch oven is hot, place the fillets skin-side down in the Dutch oven. Be careful not to overcrowd the Dutch oven - you may need to cook the fish in batches.
  8. Cook the fish for about 2-3 minutes on each side, or until the spices are blackened and the fish is cooked through.
  9. Once the fish is cooked, transfer it to a baking sheet lined with paper towels to drain.
  10. Repeat the process with any remaining fillets.
  11. Once all the fillets are cooked, arrange them on a platter and garnish with lemon slices.
  12. Serve immediately with your favorite Cajun sides, such as dirty rice, cornbread, or jambalaya.
Enjoy your delicious blackened catfish!

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Cajun cuisine is known for its bold and spicy flavors. These flavors are unlocked by the type of cooking equipment used - special cast iron or cast aluminum pots called Dutch ovens.
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