Cajun Blackened Catfish

Name: Cajun Blackened Catfish
Ingredients: 6 Catfish fillets; 1 stick Unsalted melted butter; 1 Fresh lemon; as needed Louisiana blackened seasoning; 2 tsp Ground cumin; 4 tsp Dry mustard; 2 tbsp Smoked paprika; 2 tsp White pepper; 2 tsp Coarse salt; 2 tsp Coarse pepper

10 ingredients · 12 steps · from It's Dad Easy Kitchen Recipes

Ingredients

6 Catfish fillets
1 stick Unsalted melted butter
1 Fresh lemon
as needed Louisiana blackened seasoning
2 tsp Ground cumin
4 tsp Dry mustard
2 tbsp Smoked paprika
2 tsp White pepper
2 tsp Coarse salt
2 tsp Coarse pepper

Watch the original video

Steps

Mix the Louisiana blackened seasoning, ground cumin, dry mustard, smoked paprika, white pepper, coarse salt, and coarse pepper to create a rub.
Baste the catfish fillets with a generous amount of unsalted butter on both sides.
Apply a generous portion of the seasoned rub all over both sides of the fish.
Gently press down on the rub so it adheres to the fish.
Flip the fish and repeat the process (basting with butter and applying the rub).
Allow the seasoning to marinate on the fish for about 15 minutes before cooking.
Preheat your Blackstone griddle or cast iron skillet to about 450°F.
Pour some unsalted butter onto the hot griddle to create a foundation for the fish.
Place the catfish fillets evenly on the griddle with the meat side down first.
Cook the fish for approximately 3 minutes per side, depending on the size of the filets.
After about 3 minutes, flip the fish over.
Continue cooking until the internal temperature reaches 145°F (or pull at 160-165°F).

Recipe extracted by Foodle from “The Ultimate Cajun Blackened Catfish on the Blackstone!” by It's Dad Easy Kitchen Recipes. Quantities follow the video and may be approximate — watch the original for technique.