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!
Servings: 2
Ingredients
- 2 Catfish Fillets
- 2 tbsp Olive Oil
- 1 tbsp Lemon Juice
- 1 clove Garlic minced
- 2 tbsp Blackened Seasoning
- Salt to taste
Instructions
- Start by patting dry the catfish fillets with a paper towel.
- This helps the seasoning adhere better.
- In a shallow dish, mix olive oil, lemon juice, minced garlic, and blackened seasoning.
- Coat each fillet liberally in this marinade.
- Heat a skillet over medium-high heat.
- Add a touch of oil to prevent sticking.
- Wait until it is hot.
- 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.
- Serve hot with your favorite sides.
- Enjoy the spicy, aromatic flavor of the blackened catfish.