Classic Blackened Catfish

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This dish brings back memories of my college days in New Orleans when I used to make it at least once a week. Little did I know then that I was making a sustainable pick! I’ll warn you from experience; your fire alarm will probably go off, so have a towel handy to fan the smoke away.


4 (6-ounce) catfish fillets
2 tablespoons Cajun Spice Mix (see recipe below)
1 tablespoon canola oil
1 tablespoon butter
8 lemon wedges

Rub each side of fillets with Cajun Spice Mix. Heat oil and butter in a large nonstick skillet over medium-high heat. Add fillets and cook for 3-4 minutes on each side or until fish flakes easily with a fork.

Serve with lemon wedges.

Serves 4

Cajun Spice Mix

Leftover spice mix can be stored in a sealed jar for up to three months.

3 tablespoons paprika
2 tablespoons ground red pepper
2 tablespoons dried thyme
2 tablespoons dried oregano
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon kosher salt
1 tablespoon black pepper
1 tablespoon sugar

Combine all ingredients in a small bowl.

Makes 1 cup

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