If you’re a fan of bold and flavorful dishes, you’ll love Emeril Lagasse’s blackened catfish recipe.
This dish captures the essence of Cajun cuisine with its rich, spicy coating.
To achieve the perfect crust, make sure your skillet is preheated to a high temperature before adding the seasonings.
I usually serve it with a side of lemon butter sauce, which adds a refreshing balance to the spiciness.
How to Make Emeril Lagasse Blackened Catfish Recipe
Ingredients
- 4 Catfish Fillets
- 2 tbsp Paprika
- 1 tsp Salt
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Cayenne Pepper
- 1 tsp Black Pepper
- 1 tsp Thyme (dried)
- 1 tsp Oregano (dried)
- 4 tbsp Butter (melted)
Step-by-Step Instructions
Step 1:
Preheat a large cast-iron skillet over high heat until it’s very hot, around 10 minutes.
Step 2:
Pat the catfish fillets dry using paper towels to help the seasoning stick better.
Step 3:
Mix together the paprika, salt, garlic powder, onion powder, cayenne, black pepper, thyme, and oregano in a small bowl.
Step 4:
Brush each fillet with melted butter, then coat both sides evenly with the spice mixture.
Step 5:
Cook the seasoned fish in the hot skillet for about 2-3 minutes on each side, until a flavorful crust forms.
Tips and Tricks for Making This Recipe
Use a Hot Skillet
Make sure the skillet is preheated well over high heat to achieve that authentic blackened crust on the catfish.
Keep the Fillets Dry
Patting the fillets dry before seasoning prevents steam, ensuring a crispier finish on the outside of the fish.
Don’t Skimp on Butter
Using a generous amount of butter not only helps with flavor but also contributes to the crust’s richness and texture.
Ventilation Matters
This recipe can get smoky, so be ready with good ventilation or open windows while the catfish cooks.
Experiment with Seasoning
Feel free to adjust the spice levels to your liking by adding more cayenne for heat or more herbs for a fragrant touch.
What to Serve with Emeril Lagasse Blackened Catfish Recipe
Collard Greens with Bacon
You can add a touch of the South to your table with collard greens slow-cooked with bacon.
This hearty combination complements the spiced fish with an earthy richness.
Hush Puppies
Crispy hush puppies are a classic side that pairs well with blackened catfish.
Their golden, fried texture is a pleasing contrast to the spices of the fish.
Grilled Vegetables
If you’re looking for something fresh and vibrant, grilled vegetables can be an excellent choice.
Their smoky, charred flavor can add a nice depth to your plate.
Cucumber Salad
A cool cucumber salad can act as a refreshing palate cleanser.
The crisp and clean flavors offer a refreshing bite between all the spices.
Mashed Sweet Potatoes
For something unexpected yet satisfying, mashed sweet potatoes are a delicious choice.
The sweet and savory notes create a harmony with the bold fish flavors.
Black Rice and Beans
Another unique option is a side of black rice and beans, rich with distinctive texture and taste.
This pairing delivers a flavorful punch that goes hand-in-hand with blackened catfish.
Grilled Corn on the Cob
Lastly, consider the simple joy of grilled corn on the cob.
With a touch of smokiness, it aligns perfectly with the blackened seasoning.
These various sides will ensure your meal is dynamic and enjoyable!
Variations and Substitutions
Alternative Fish Choices
You’re not stuck with just catfish for this recipe.
Consider trying tilapia or cod, both of which take well to blackening spices and absorb flavors beautifully.
This can refresh your dish and offer new taste experiences.
Spice Mix Adjustments
Feel free to adjust the spice blend to your liking.
Add extra cayenne if you like a bit more heat, or swap it out for a milder chili powder if you’re planning for a less spicy dish.
Experiment to find the perfect balance that matches your preferences.
Butter and Oil Options
If you’re watching your butter intake, using olive oil is a fantastic alternative.
It offers a slightly different flavor that’s perfect if you’re looking to maintain that richness but wish to be a bit healthier.
You can even try a mix of both for a middle ground.
Serving Suggestions
For a Southern twist, serve it with cheesy grits, which pair wonderfully with the smoky flavors.
Another option is a fresh side of coleslaw, offering a crunchy contrast to the tender, spicy fish.
Mix and match to find your favorite side that complements your meal.
How to Store Leftover Blackened Catfish
When you have leftover blackened catfish, it’s crucial to store it properly to maintain its flavor and texture for the next meal.
Allow your cooked catfish to cool down to room temperature before storing.
This step prevents condensation from forming inside the container, which can make the fish soggy.
Airtight Container
Use an airtight container to keep your catfish fresh.
Airtight containers help prevent your fish from absorbing any odors from the fridge.
Don’t place the container near items with strong smells, as fish can be sensitive to absorbing other flavors.
Refrigeration Tips
Place your catfish in the refrigerator within two hours after cooking.
Food safety is critical, and this step ensures the fish remains in the safe temperature zone.
Keep the temperature of your fridge below 40 degrees Fahrenheit to prevent bacterial growth.
Adding Moisture
Add a small amount of broth or olive oil before sealing the container for storage.
This keeps the fish from drying out and retains its rich flavor.
Just a tablespoon is enough to maintain that juiciness you love in your blackened catfish.
Common Mistakes to Avoid
Uneven Spices
When you coat the catfish, make sure the spice mix is spread evenly on the surface.
If not, some sections might overpower the dish with intense flavor, while others remain bland.
Skillet Temperature
Preheat your cast-iron skillet until it is very hot before you add the fish.
If the skillet isn’t hot enough, you won’t get that perfect crust, and the inside might not cook through.
Overcooking
Be careful not to overcook the fish, as it can become dry quickly.
Cook each side just long enough until a nice crust forms, about 2 minutes per side, then finish off with water vapor.
Emeril Lagasse Blackened Catfish Recipe
Ingredients
- 4 Catfish Fillets
- 2 tbsp Paprika
- 1 tsp Salt
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Cayenne Pepper
- 1 tsp Black Pepper
- 1 tsp Thyme dried
- 1 tsp Oregano dried
- 4 tbsp Butter melted
Instructions
- Preheat a large cast-iron skillet over high heat until it's very hot, around 10 minutes.
- Pat the catfish fillets dry using paper towels to help the seasoning stick better.
- Mix together the paprika, salt, garlic powder, onion powder, cayenne, black pepper, thyme, and oregano in a small bowl.
- Brush each fillet with melted butter, then coat both sides evenly with the spice mixture.
- Cook the seasoned fish in the hot skillet for about 2-3 minutes on each side, until a flavorful crust forms.