8 Spicy Blackened Catfish Recipes With Southern Flair

You’ll find that blackened catfish is where true Southern magic happens.

There’s somethin’ special about that fiery crust wrapped around tender fish that just feels like home.

We’ve rounded up eight recipes that’ll bring that bourbon-tinged, spice-forward charm right to your kitchen.

From classic Cajun rubs to sweet honey glazes, these dishes carry the soul of Southern cooking in every bite.

Ready your cast iron skillet and prepare for a flavor journey that’ll make your dinner guests ask for seconds.

Classic Cajun Blackened Catfish With Smoky Paprika Rub

This blackened catfish recipe brings the vibrant flavors of Cajun country right to your table with a smoky paprika rub that creates a beautiful crust when seared in a cast-iron skillet.

The combination of herbs and spices delivers a perfect balance of heat and savory notes that complement the mild flavor of fresh catfish fillets.

Ingredients:

• 4 catfish fillets (about 6 oz each)
• 2 tablespoons smoked paprika
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon black pepper
• 1 teaspoon salt
• ½ teaspoon ground cumin
• 3 tablespoons olive oil
• Lemon wedges for serving
• Fresh parsley, chopped, for garnish

Instructions:

Step 1: Pat the catfish fillets dry with paper towels. This helps the spice rub adhere better and promotes proper blackening.

Step 2: In a small bowl, combine smoked paprika, dried thyme, dried oregano, garlic powder, onion powder, cayenne pepper, black pepper, salt, and ground cumin. Mix thoroughly to create your Cajun spice blend.

Step 3: Brush each catfish fillet lightly with olive oil, then generously coat both sides with the spice mixture, pressing gently to guarantee it adheres well.

Step 4: Heat a cast-iron skillet over high heat until it’s very hot, about 5 minutes. Add the remaining olive oil.

Step 5: Carefully place the seasoned catfish fillets in the hot skillet and cook for about 3-4 minutes on each side, or until the spices have created a dark crust and the fish flakes easily with a fork.

Step 6: Transfer the blackened catfish to serving plates, garnish with chopped parsley and serve immediately with lemon wedges on the side.

Nutrition:

• Calories: 280 per serving
• Protein: 32g
• Fat: 15g
• Carbohydrates: 4g
• Fiber: 2g
• Sodium: 670mg
• Calcium: 55mg
• Iron: 2mg

Spicy Honey-Glazed Blackened Catfish With Cornbread Crust

This mouthwatering spicy blackened catfish combines the heat of cajun spices with the sweetness of honey glaze, all topped with a crunchy cornbread crust. The contrast between the crispy exterior and the tender, flaky fish creates a delightful texture experience that’s perfect for a special dinner.

Ingredients:

• 4 catfish fillets (6-8 oz each)
• 2 tablespoons blackening seasoning
• 1 teaspoon smoked paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/4 cup honey
• 2 tablespoons hot sauce
• 1 tablespoon apple cider vinegar
• 1 cup cornbread crumbs
• 2 tablespoons melted butter
• 1 tablespoon fresh chopped parsley
• 2 tablespoons vegetable oil
• Lemon wedges for serving

Instructions:

Step 1: Pat the catfish fillets dry with paper towels. In a small bowl, mix the blackening seasoning, smoked paprika, cayenne pepper, garlic powder, onion powder, and dried thyme.

Step 2: Generously coat both sides of each fillet with the spice mixture, pressing gently to adhere.

Step 3: In a separate bowl, combine honey, hot sauce, and apple cider vinegar to create the honey glaze. Set aside.

Step 4: In another bowl, mix the cornbread crumbs with melted butter and chopped parsley until well combined.

Step 5: Heat vegetable oil in a large cast-iron skillet over medium-high heat until hot but not smoking.

Step 6: Add the catfish fillets to the skillet and cook for about 3-4 minutes per side, until blackened and the fish flakes easily with a fork.

Step 7: Brush the honey glaze over the top side of each fillet, then carefully sprinkle and press the cornbread mixture onto the glazed surface.

Step 8: Transfer the skillet to a preheated broiler for 1-2 minutes, until the cornbread crust turns golden brown and crispy.

Step 9: Remove from heat and let rest for 2 minutes before serving with lemon wedges.

Nutrition:

• Calories: 380 per serving
• Protein: 32g
• Fat: 18g
• Carbohydrates: 24g
• Fiber: 1g
• Sugar: 15g
• Sodium: 620mg

Crispy Blackened Catfish Tacos With Zesty Lime Slaw

These crispy blackened catfish tacos deliver bold Cajun flavors paired with a invigorating lime slaw for the perfect balance of heat and tang.

The catfish fillets are coated with a spicy blackening seasoning and pan-seared until perfectly crisp on the outside while remaining tender and flaky inside. Nestled in warm tortillas and topped with a crunchy, citrusy slaw, these tacos make an impressive yet easy weeknight dinner.

Ingredients:

• 1 pound catfish fillets, cut into 3-inch pieces
• 2 tablespoons blackening seasoning
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper (adjust to taste)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• 3 tablespoons vegetable oil
• 8 small corn or flour tortillas
• 3 cups shredded cabbage (green and purple mix)
• 1 carrot, julienned
• 3 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 jalapeño, seeded and finely diced
• ¼ cup chopped cilantro
• Salt and pepper to taste
• Lime wedges for serving
• Avocado slices for serving
• Sour cream for serving (optional)

Instructions:

Step 1: Mix the blackening seasoning, paprika, cayenne pepper, garlic powder, onion powder, thyme, and oregano in a shallow dish.

Pat the catfish pieces dry with paper towels and coat them evenly with the spice mixture.

Step 2: Make the zesty lime slaw by combining shredded cabbage, carrots, jalapeño, and cilantro in a large bowl.

In a small bowl, whisk together lime juice, olive oil, honey, salt, and pepper. Pour the dressing over the cabbage mixture and toss to coat. Refrigerate for at least 15 minutes to allow flavors to meld.

Step 3: Heat vegetable oil in a large cast-iron skillet over medium-high heat until shimmering.

Place the catfish pieces in the skillet, being careful not to overcrowd (cook in batches if necessary). Cook for 3-4 minutes on each side until blackened, crispy, and cooked through.

Step 4: While the fish cooks, warm the tortillas in a dry skillet or microwave, wrapped in damp paper towels for about 30 seconds.

Step 5: Assemble the tacos by placing a piece of blackened catfish in each tortilla, topping with a generous amount of lime slaw, avocado slices, and a dollop of sour cream if desired.

Serve immediately with lime wedges on the side.

Nutrition:

• Calories: 425 per serving
• Protein: 24g
• Carbohydrates: 32g
• Fat: 22g
• Fiber: 5g
• Sodium: 680mg
• Serving size: 2 tacos

Fire-Roasted Jalapeño and Garlic Blackened Catfish

This bold and spicy blackened catfish recipe brings together the smoky char of fire-roasted jalapeños with fragrant garlic and a custom blackening spice blend. The natural sweetness of catfish perfectly balances the heat from the peppers, creating a dish that’s both flavorful and memorable.

Ingredients:

• 4 catfish fillets (about 6 oz each)
• 4 jalapeño peppers
• 6 garlic cloves, unpeeled
• 2 tablespoons paprika
• 1 tablespoon onion powder
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon black pepper
• 1 teaspoon salt
• ½ teaspoon white pepper
• 3 tablespoons olive oil
• 1 lime, cut into wedges
• ¼ cup chopped fresh cilantro

Instructions:

Step 1: Roast the jalapeños and garlic over an open flame (gas stovetop, grill, or under a broiler) until charred and blistered on all sides, about 5-7 minutes for jalapeños and 3-4 minutes for garlic.

Step 2: Place roasted jalapeños in a paper bag and close for 5 minutes to steam. Remove, peel off the charred skin, deseed, and finely chop. Peel the roasted garlic and mash into a paste.

Step 3: In a small bowl, combine paprika, onion powder, thyme, oregano, cayenne, black pepper, salt, and white pepper to create the blackening seasoning.

Step 4: Pat the catfish fillets dry with paper towels. Brush each fillet with olive oil on both sides.

Step 5: Spread the roasted garlic paste evenly over the fillets, then sprinkle generously with the blackening seasoning on both sides, pressing gently to adhere.

Step 6: Heat a cast-iron skillet over high heat until very hot, about 5 minutes. Add 1 tablespoon of olive oil.

Step 7: Place the seasoned fillets in the hot skillet and cook for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork.

Step 8: Sprinkle the chopped fire-roasted jalapeños over the fish during the last minute of cooking.

Step 9: Transfer the blackened catfish to serving plates, garnish with fresh cilantro and lime wedges.

Nutrition:

• Calories: 285 per serving
• Protein: 32g
• Fat: 16g
• Carbohydrates: 5g
• Fiber: 2g
• Sodium: 650mg
• Cholesterol: 85mg

Southern Pecan-Crusted Blackened Catfish With Remoulade

This Southern classic combines the fiery kick of blackened seasoning with the sweet crunch of pecans for a truly memorable catfish dish. The homemade remoulade sauce offers a creamy, tangy complement that balances the heat perfectly. Ready in under 30 minutes, this dish brings restaurant-quality flavor to your dinner table.

Ingredients:

• 4 catfish fillets (6-8 oz each)
• 1 cup crushed pecans
• 2 tablespoons blackening seasoning
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 2 tablespoons olive oil
• 2 eggs, beaten
• 1/4 cup cornmeal
• Salt and pepper to taste

For the Remoulade:

• 1 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon pickle relish
• 1 tablespoon hot sauce (like Louisiana-style)
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon capers, drained and chopped
• 1 green onion, finely chopped
• 1/4 teaspoon cayenne pepper
• Salt to taste

Instructions:

Step 1: In a small bowl, mix the blackening seasoning, paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, salt, and pepper.

Step 2: Pat the catfish fillets dry with paper towels and generously coat both sides with the blackening spice mixture.

Step 3: In a shallow dish, combine the crushed pecans with cornmeal. In another dish, beat the eggs with 1 tablespoon of water.

Step 4: Dip each spiced catfish fillet in the egg wash, then press into the pecan mixture, coating both sides evenly.

Step 5: Heat olive oil in a large cast-iron skillet over medium-high heat until hot but not smoking.

Step 6: Place the coated fillets in the skillet and cook for 3-4 minutes per side until the crust is golden brown and the fish flakes easily with a fork.

Step 7: While the fish cooks, prepare the remoulade by combining all sauce ingredients in a bowl and mixing well. Refrigerate until ready to serve.

Step 8: Transfer the cooked catfish to serving plates, drizzle with remoulade sauce or serve it on the side.

Step 9: Garnish with additional chopped parsley and lemon wedges if desired.

Nutrition:

• Calories: 520 per serving
• Protein: 32g
• Carbohydrates: 12g
• Fat: 39g
• Fiber: 3g
• Sodium: 680mg
• Sugars: 2g

Blackened Catfish Jambalaya Bowl With Red Beans

This spicy blackened catfish jambalaya bowl combines the smoky heat of Cajun seasoning with protein-rich red beans and aromatic rice. The catfish fillets are seared to perfection with a flavorful blackening spice blend, then served over a bed of vegetable-studded rice for a complete and satisfying meal that brings New Orleans flavors to your dinner table.

Ingredients:

• 4 catfish fillets (about 6 oz each)
• 3 tablespoons blackening seasoning
• 2 tablespoons olive oil
• 1 onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 can (15 oz) red kidney beans, drained and rinsed
• 2 cups cooked long-grain rice
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken broth
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper (adjust to taste)
• Salt and black pepper to taste
• 3 green onions, sliced for garnish
• Fresh parsley, chopped for garnish
• Lemon wedges for serving

Instructions:

Step 1: Pat the catfish fillets dry with paper towels. Rub each fillet generously with blackening seasoning on both sides.

Step 2: Heat 1 tablespoon of olive oil in a large cast-iron skillet over high heat until smoking. Place the catfish fillets in the hot skillet and cook for 3-4 minutes per side until blackened and cooked through. Remove and set aside.

Step 3: In a large pot, heat the remaining olive oil over medium heat. Add the diced onion, bell pepper, and celery (the “holy trinity” of Cajun cooking). Sauté for 5-6 minutes until softened.

Step 4: Add the minced garlic and cook for another minute until fragrant. Stir in the paprika, thyme, and cayenne pepper.

Step 5: Add the diced tomatoes with their juice, chicken broth, and bay leaves. Bring to a simmer and cook for 10 minutes.

Step 6: Stir in the drained red beans and continue to simmer for another 10 minutes until the flavors meld and the liquid reduces slightly.

Step 7: Remove the bay leaves. Fold in the cooked rice and heat through for 2-3 minutes.

Step 8: To serve, divide the rice and bean mixture among four bowls. Top each with a blackened catfish fillet, garnish with sliced green onions and parsley, and serve with lemon wedges on the side.

Nutrition:

• Calories: 450 per serving
• Protein: 32g
• Carbohydrates: 48g
• Fat: 15g
• Fiber: 8g
• Sodium: 620mg
• Cholesterol: 85mg
• Vitamin A: 15% DV
• Vitamin C: 35% DV
• Calcium: 8% DV
• Iron: 20% DV

Creole Blackened Catfish With Okra and Tomato Gravy

This Creole-inspired blackened catfish delivers a perfect balance of heat and flavor, complemented by a rich okra and tomato gravy. The spice-crusted fish develops a beautiful char while remaining tender inside, while the gravy brings traditional Southern flavors that perfectly complement the catfish.

Ingredients:

• 4 catfish fillets (about 6 oz each)
• 2 tablespoons paprika
• 1 tablespoon cayenne pepper
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3 tablespoons olive oil
• 1 medium onion, diced
• 1 bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 cups fresh okra, sliced
• 1 can (14.5 oz) diced tomatoes
• 1 cup chicken broth
• 1 tablespoon Creole seasoning
• 2 bay leaves
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• Hot sauce to taste
• 2 green onions, sliced for garnish

Instructions:

Step 1: Mix paprika, cayenne pepper, thyme, oregano, garlic powder, onion powder, salt, and black pepper in a small bowl to create the blackening seasoning.

Step 2: Pat the catfish fillets dry with paper towels and generously coat both sides with the blackening seasoning.

Step 3: Heat 2 tablespoons of olive oil in a cast-iron skillet over high heat until smoking. Add the catfish fillets and cook for about 3-4 minutes per side until blackened and cooked through. Remove from the skillet and set aside.

Step 4: In the same skillet, add the remaining tablespoon of olive oil. Add onion, bell pepper, and celery (the “holy trinity” of Creole cooking) and sauté for 5 minutes until softened.

Step 5: Add minced garlic and sliced okra, cooking for another 3 minutes.

Step 6: In a small bowl, mix butter and flour to create a roux. Add to the vegetables and stir continuously for 2 minutes until slightly browned.

Step 7: Pour in diced tomatoes with their juice and chicken broth. Add Creole seasoning and bay leaves. Bring to a simmer and cook for 15-20 minutes until the gravy thickens and the okra is tender.

Step 8: Remove bay leaves and add hot sauce to taste.

Step 9: Serve the blackened catfish with the okra and tomato gravy spooned over the top. Garnish with sliced green onions.

Nutrition:

• Calories: 320 per serving
• Protein: 28g
• Fat: 18g
• Carbohydrates: 12g
• Fiber: 4g
• Sodium: 780mg
• Cholesterol: 85mg

Memphis-Style Dry-Rubbed Blackened Catfish With Collard Greens

This Memphis-style catfish brings the heat with a flavorful dry rub that creates a perfect blackened crust.

Paired with tender, smoky collard greens, this Southern classic delivers bold flavors without the need for alcohol-based ingredients. The dry-rub technique creates a beautiful char while keeping the fish moist and flaky inside.

Ingredients:

• 4 catfish fillets (about 6 oz each)
• 2 tablespoons paprika
• 1 tablespoon brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons dried thyme
• 2 teaspoons dried oregano
• 2 teaspoons black pepper
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 bunch collard greens, stems removed and chopped
• 1 onion, diced
• 3 garlic cloves, minced
• 1 cup chicken broth
• 1 tablespoon apple cider vinegar
• 1 teaspoon red pepper flakes
• 2 tablespoons vegetable oil for cooking

Instructions:

Step 1: In a small bowl, combine paprika, brown sugar, garlic powder, onion powder, dried thyme, dried oregano, black pepper, cayenne pepper, and salt to create the dry rub.

Step 2: Pat the catfish fillets dry with paper towels, then brush with olive oil on both sides.

Step 3: Generously coat each fillet with the dry rub mixture, pressing it into the flesh. Let the fillets sit for 15 minutes to absorb the flavors.

Step 4: Meanwhile, prepare the collard greens. Heat 1 tablespoon vegetable oil in a large pot over medium heat. Add diced onion and cook until translucent, about 4 minutes.

Step 5: Add minced garlic and red pepper flakes, cooking for another minute until fragrant.

Step 6: Add chopped collard greens to the pot in batches, stirring until they begin to wilt.

Step 7: Pour in chicken broth and apple cider vinegar, reduce heat to low, cover, and simmer for 30-35 minutes until greens are tender.

Step 8: While greens are cooking, heat the remaining tablespoon of vegetable oil in a heavy skillet over medium-high heat until nearly smoking.

Step 9: Place the seasoned catfish fillets in the hot skillet, cooking for about 3-4 minutes per side until blackened and fish flakes easily with a fork.

Step 10: Serve the blackened catfish alongside the collard greens, with a lemon wedge if desired.

Nutrition:

• Calories: 320 per serving
• Protein: 28g
• Fat: 18g
• Carbohydrates: 12g
• Fiber: 4g
• Sodium: 650mg
• Calcium: 15% DV
• Iron: 20% DV

Final Thoughts

These blackened catfish recipes are like finding a twenty in your old jeans—unexpectedly delightful.

You’ll taste the South in every bite, from fiery Cajun spices to sweet honey glazes.

They’re as comforting as your grandma’s hug, but with a bourbon-worthy kick that’ll make your taste buds dance.

So fire up that skillet and bring these soul-satisfying dishes to your table—they’re waiting to become your family’s new Sunday tradition.