Pappadeaux Blackened Catfish Recipe

A sizzling skillet, the right blend of spices, and fresh catfish—this is how blackening should be done!

The key to getting that Pappadeaux-quality crust is coating the fillet generously with seasoning and cooking it in a very hot pan.

I always melt just a bit of butter before adding the fish, which helps the spices stick while giving the edges a deep, golden char.

What you get is a beautifully seared exterior with deep smoky spices and a juicy, delicate inside that flakes apart with a fork. Sooo good, ya’ll!

It’s the kind of dish that tastes incredible straight from the pan, no sauce needed—but a little fresh lemon juice never hurts!

How to Make Pappadeaux Blackened Catfish

Ingredients

• 2 Catfish Fillets
• 2 tbsp Olive Oil
• 1 tbsp Lemon Juice
• 1 clove Garlic (minced)
• 2 tbsp Blackened Seasoning
• Salt to taste

Step-by-Step Instructions

Step 1:

Start by patting dry the catfish fillets with a paper towel.

This helps the seasoning adhere better.

Step 2:

In a shallow dish, mix olive oil, lemon juice, minced garlic, and blackened seasoning.

Coat each fillet liberally in this marinade.

Step 3:

Heat a skillet over medium-high heat.

Add a touch of oil to prevent sticking.

Wait until it is hot.

Step 4:

Place the fillets into the skillet.

Cook for 3-4 minutes on each side or until the fish is cooked through and has a nice char.

Step 5:

Serve hot with your favorite sides.

Enjoy the spicy, aromatic flavor of the blackened catfish.

Tips and Tricks for Making This Recipe

Use Fresh Fish:

Using fresh catfish fillets contributes to the unbeatable taste and texture that make this dish stand out.

If you have a local fishmonger, it’s even better to ensure freshness.

Adjust the Spice:

If you prefer your catfish spicier, increase the amount of blackened seasoning.

A little goes a long way, so taste as you make adjustments.

Try Grilling:

For a unique twist, try grilling the catfish instead of using a stovetop.

The smokiness adds another layer of flavor that is absolutely wonderful.

What to Serve with Pappadeaux Blackened Catfish

Traditional Cajun Rice

Cajun rice pairs wonderfully with the robust flavors of blackened catfish.

The flavors and textures match well, adding depth to your meal.

You can add some sausage or bell peppers to enhance the traditional flavor.

Creamy Alfredo Pasta

Alfredo pasta introduces a rich, creamy contrast to the spiciness of the catfish.

It’s a comforting choice that balances out the boldness of the dish.

You might want to add a sprinkle of parmesan on top for a flavorful touch.

Avocado Corn Salsa

Fresh avocado corn salsa brightens up the plate with a burst of color and flavor.

Its texture and freshness are perfect alongside the blackened spices.

This is a great way to add a fresh, zesty side to your meal.

Roasted Vegetables

Roasted vegetables like yellow squash and zucchini add a healthy and savory layer to your meal.

Using the same blackened seasoning ties everything together nicely.

Grilled Asparagus

Grilled asparagus adds another layer of flavor with its smoky, charred edges.

Spritz with lemon juice to give it an extra hint of freshness.

It’s an easy-to-make side that goes well with the spices of the fish.

Variations and Substitutions

Different Spice Mixes

If you’re out of a specific spice or prefer a different flavor profile, have fun experimenting!

Consider using smoked paprika for its unique smokiness.

Try adding some dried basil or coriander for a twist.

You can increase or decrease cayenne pepper according to your heat preference.

Substituting Catfish

No catfish on hand?

No worries!

Tilapia or haddock can work wonderfully in this recipe as well.

Each has its own subtle impact on texture and flavor.

Dairy-Free Options

If you’re avoiding dairy, there are options for cream substitutes.

Coconut milk can give a rich texture and interesting flavor.

Almond milk or cashew cream also work if you seek something milder.

How to Store Leftover Blackened Catfish

Storage Tips

Always store your leftover blackened catfish in an airtight container to maintain its freshness and keep those spices popping.

Refrigerating this fish promptly within two hours prevents any unwanted spoilage, which is crucial for enjoying those leftovers just as much as the first serving.

I’ve found that keeping your leftover fish well-covered ensures other fridge smells don’t mix in, keeping your catfish tasting just right!

Refrigeration Duration

Your blackened catfish can be safely stored in the fridge for up to three days.

This timeframe keeps it fresh and flavorful, so you’re getting the best out of each bite of your leftovers.

Be sure to label the container with the date you stored it as a simple way to track freshness.

Freezing Advice

If you’re not planning to eat the leftovers within a few days, freezing is a fantastic option!

Wrap the catfish tightly with both plastic wrap and aluminum foil for optimal freshness and store for up to a month.

When you’re ready to eat, allow it to thaw in the refrigerator before reheating.

Common Mistakes to Avoid

Over-seasoning the Fish

When making Pappadeaux blackened catfish, it’s easy to get carried away with spices.

You want a bold flavor, but be careful not to overpower the fish.

A balanced spice mix is key, so feel free to taste your blend before applying it.

Using Insufficient Heat

If you want that perfect blackened crust, crank up the heat for your skillet!

Using medium heat won’t cut it; aim for high heat to create a delicious crust.

Make sure your kitchen is well-ventilated to handle the smoke produced during cooking.

Skipping the Butter Drench

Butter is essential for both flavor and texture when making this dish.

Don’t be shy with your butter; it helps create a crisp exterior and adds richness.

Melted butter, especially garlic butter, works wonders for this recipe.