Spicy Blackened Catfish

This works best with small catfish fillets instead of large ones. Ideally each fillet should be around 4 ounces.

Serves: 6Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 6


  • 2 sticks unsalted butter
  • 1 tsp. ground black pepper
  • 1⁄2 tsp. dried thyme
  • 1 Tbsp. hot paprika
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1⁄2 tsp. dried oregano
  • 2 1⁄2 tsp. salt
  • 1 tsp. chili powder
  • 1⁄4 tsp. cayenne pepper
  • 1 1⁄2 lbs. catfish fillets


  • Melt the butter in a shallow bowl. Combine black pepper, thyme, paprika, garlic powder, onion power, oregano, salt, chili powder, and cayenne pepper on a plate. Dip the fish in the butter and then sprinkle or roll the fish in the spices.
  • Heat up a charcoal or gas grill till hot. Place a cast-iron skillet over direct heat for 10 minutes. Let it sit until white ash forms in the bottom of the skillet.
  • Place the fillets in the skillet. Pour 1 tablespoon of melted butter over each fillet. Be careful of flaming butter. Cook for 2 minutes before turning over fillets and cooking for another 2 minutes.