Cajun Blackened Catfish

Unlike a great many bloggers, I seldom post anything about food but I recently added a new entre to my dinner menu. Have always liked blackened fish so I got a hankering for some Cajun Blackened Catfish here recently so I gave it a try.

I have a natural gas grill so I took my cast iron skillet out and placed it on the grill and let it heat up for about 10 minutes. I seasoned my catfish with Evermore Cajun seasoning, melted some butter and poured it over the catfish.

I then took it out to the grill and placed it in the hot cast iron skillet cooking from 3 to 4 minutes on each side. Photo of fish below fresh right off the grill.

Well I have got to tell you, it was quite yummy. Perhaps not a dish for everyone but it was right up this southern boy’s old southern man’s ally.

And I should note that usually cooking blackened fish generates a lot of smoke because your cooking at such a high temperature. That’s why if your able, cooking outside on a grill eliminates that smoke and smell from your house…. 🙂

5 thoughts on “Cajun Blackened Catfish

  1. Yummers! That looks delicious. Love catfish and haven’t had any in ages. Not as popular here as it was in Okla. I tried fixing some blackened fish once. I knew I’d made a mistake when the smoke started. Certain things just can’t be done properly in a kitchen.

    1. I set off both my fire alarms first time I tried cooking blackened fish. It was so bad I never tried it again in the house until I read about cooking it outside on the grill. Anyway, it is a very good meal and depending on any side dishes one may desire, it is a very quick meal to prepare.

  2. That looks lickin’ good! As I was growing up we fished a lot— caught and ate catfish, including bullheads, when many people rejected catfish as food fare — before catfish caught on as a specialty with the gourmet fashionable crowd. Fortunately, Pop, prepared them for cooking by skinning, but I did learn how to hold them properly so my hand wouldn’t be impaled with all their twisting and flipping when catfish out of the water. As I recall the filets were coated in a cornmeal mix for the indoor skillet cooking — not the blackened variety, as outdoor grilling at home not so common then.

    1. Most of the catfish I fix is the fried version similar to that you speak of. I coat mine in an “off-the-shelf” mix I purchase at Kroger’s which resembles the traditional cornmeal mix… 🙂

      Louisiana Fish Fry - Crispy

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