Blackened Catfish on Blackstone Griddle Recipe

Introduction

Blackened catfish is a flavorful and easy-to-make dish that brings bold spices and a crispy crust to tender fish. Whether using a Blackstone griddle or a cast-iron skillet, this recipe delivers a smoky, slightly sweet, and spicy meal perfect for any night of the week.

Ingredients

• 2 8 oz. catfish filets
• 2 tablespoons canola oil
• 1 tablespoon unsalted butter
• 1 tablespoon smoked paprika
• 1 tablespoon dark brown sugar
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• ½ teaspoon salt
• ¼ teaspoon cayenne pepper

Instructions

1. Step 1: In a shallow dish, combine smoked paprika, dark brown sugar, dried oregano, garlic powder, cumin, salt, and cayenne pepper. Pat the catfish filets dry with a paper towel, then dredge them in the spice mixture, shaking off any excess.
2. Step 2: Preheat your Blackstone griddle or cast-iron skillet to medium-high heat. Add the canola oil and spread it evenly. Add the unsalted butter and stir until it melts and becomes foamy.
3. Step 3: Place the catfish filets on the hot surface and cook for about 3 minutes on each side, until the fish is nicely browned and flakes easily with a fork.

Tips & Variations

• For a milder version, reduce the cayenne pepper or omit it entirely.
• If you don’t have a Blackstone griddle, a well-seasoned cast-iron skillet works just as well.
• Serve with a squeeze of fresh lemon or alongside a simple green salad for a refreshing balance.

Storage

Store leftover blackened catfish in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to maintain the crispy crust, or warm in the oven at 300°F (150°C) for 10 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen catfish for this recipe?

Yes, but make sure to fully thaw and pat the filets dry before seasoning to ensure the spices adhere well and the fish cooks evenly.

What can I serve with blackened catfish?

This dish pairs wonderfully with rice, roasted vegetables, or a fresh salad. Cornbread or coleslaw also make great sides for a Southern-inspired meal.

Blackened Catfish on Blackstone Griddle Recipe

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★★★★★

4.8 from 72 reviews

This Blackened Catfish recipe delivers perfectly seasoned, crispy, and flavorful catfish filets cooked on a Blackstone griddle or cast-iron skillet. With a smoky and slightly spicy rub featuring smoked paprika, brown sugar, and cayenne pepper, this dish is a quick and delicious way to enjoy catfish with a bold Southern twist.

• Author: Elias
• Prep Time: 10 minutes
• Cook Time: 6 minutes
• Total Time: 16 minutes
• Yield: 2 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

For the Catfish and Rub

• 2 8 oz. catfish filets
• 1 tablespoon smoked paprika
• 1 tablespoon dark brown sugar
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• ½ teaspoon salt
• ¼ teaspoon cayenne pepper

For Cooking

• 2 tablespoons canola oil
• 1 tablespoon unsalted butter

Instructions

1. Prepare the Spice Rub: In a shallow dish, combine smoked paprika, dark brown sugar, dried oregano, garlic powder, cumin, salt, and cayenne pepper. Stir with a fork until the mixture is evenly blended to create the spice rub.
2. Season the Catfish: Pat the catfish filets dry thoroughly with paper towels to ensure the rub adheres well. Dredge each filet in the spice mixture, pressing gently and shaking off any excess to evenly coat the fish.
3. Preheat the Cooking Surface: Heat your Blackstone griddle or cast-iron skillet over medium-high heat. Add the canola oil and spread it out evenly using a long-handled spatula to coat the surface.
4. Add Butter and Prepare to Cook: Add the unsalted butter to the hot oil and spread it around until melted and foamy, which helps develop a nice sear and flavor on the fish.
5. Cook the Catfish: Place the seasoned catfish filets onto the hot griddle or skillet. Cook each side for about 3 minutes, or until the fish develops a browned, blackened crust and flakes easily with a fork.

Notes

• Patting the fish dry is essential to get a good crust from the rub.
• Use a cast-iron skillet if a griddle is not available; both provide excellent heat retention for blackening.
• Adjust cayenne pepper to control spice level according to your preference.
• Serve immediately for best texture and flavor.
• Pair well with steamed vegetables, rice, or a fresh salad for a complete meal.

Keywords: Blackened Catfish, Blackstone Griddle, Cast Iron Skillet, Catfish Recipe, Spicy Catfish, Southern Fish Recipe