It's no secret that we love fried catfish in Louisiana but we don't have to limit ourselves to fried fish. Blackened fish is quick and easy to make.
First, I lightly seasoned the filets and doused the fish in lemon juice. I covered them with plastic wrap and placed them in the refrigerator overnight. Don't worry, if you don't have that much time, do this for about 30 minutes to an hour. I then coated the filets with melted butter, seasoned them and pan fried the filets on both sides in a seasoned cast iron skillet. The result was perfectly, blackened catfish. Make sure you watch the instagram reel here if you want to see exactly how I did it!
2 lbs of catfish filets
1 lemon (cut in halves)
Tony Chachere’s Cajun Seasoning
Zatarrain’s Blackened Seasoning
Garlic Powder, to taste
Onion Powder, to taste
Slap Ya Mama Seasoning, to taste
Black Pepper, to taste
2 tbs butter (melted)
Canola Oil (2 tbs, adding in 2 tbs intervals as needed)
Parsely, to garnish