Truly Blackened Catfish

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

Serves: 4Hands-on: 30 minutesTotal: 30 minutesDifficulty: Medium

Serves: 4


  • 1 cup butter
  • 1 tsp. ground black pepper
  • 1⁄2 tsp. dried thyme, crumbled
  • 1 Tbsp. spicy paprika
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1⁄2 tsp. dried oregano, crumbled
  • 2 1⁄2 tsp. salt
  • 1 tsp. chili powder
  • 1⁄4 tsp. ground cayenne pepper
  • 1 1⁄2 lbs. small catfish fillets


  • Melt butter in a shallow bowl. Combine spices and place on a plate. Dip fish in butter and then sprinkle or roll fish in spices.
  • Heat a charcoal or gas grill on medium-high. 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 fillets in the skillet. Pour 1 tablespoon of melted butter over each fillet. Be careful of flaming butter. Cook for 2 minutes before turning fillets and cooking for another 2 minutes. Serve with lemon wedges.