Cajun Blackened Catfish
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Cajun · 30 min · Fish · pescatarian, keto, low-carb, high-protein
288 cal
32g protein
4g carbs
16g fat
per serving · estimated
Ingredients
- 2 catfish fillets
- 1/2 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp cayenne pepper
- 1/2 tsp kosher salt
- 1 1/2 tbsp unsalted butter
- 1 lemon
Method (tap to check — screen stays awake)
- Combine smoked paprika, garlic powder, onion powder, thyme, cayenne, and salt into a blackening spice.
- Pat the catfish dry and coat both sides heavily with the spice blend.
- Melt the butter and brush it generously over both sides of the fillets, then press in the spice blend. Heat a dry cast-iron skillet over high until nearly smoking (open a window — real blackening smokes).
- Cook the fillets until a dark crust forms and the fish flakes at 145°F, about 3 to 4 minutes per side.
- Serve with lemon wedges.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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