Caitlin Bensel
Active Time
10 Mins
Total Time
30 Mins
Serves 4 (serving size: 1 fillet)

Catfish is a perfect partner for the bold flavors of this spice blend, but any thin, white-flesh fillet such as trout, snapper, or perch are worthy substitutions in a pinch. Don’t skip the lemon; it adds brightness and acidity to balance the fiery fish and buttery sauce.

How to Make It

Step 1

Stir together first 8 ingredients (through cayenne pepper) in a small bowl until well combined.

Step 2

Sprinkle fish with salt, and let stand 20 minutes. Drizzle with oil.

Step 3

Heat a large cast-iron or heavy saucepan over high. (And by “heat the pan,” I mean get it screaming hot. Turn on your vent to high, and open some windows. You also can heat the pan on a grill outside.)

Step 4

Sprinkle fillets evenly with 1/4 cup blackening spice mixture, pressing to adhere. Add butter to skillet, and swirl to coat. Place fillets in hot skillet; cook 2 minutes. Flip fillets and cook 2 to 3 minutes. (The spices will have formed a highly colored crust in varying shades of sunset and midnight black. The fish is done when it flakes apart under the gentle pressure of your finger.)

Step 5

Remove fillets to serving plates, and sprinkle evenly with fresh herbs. Serve with lemon wedges.

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