Classic sides: Pair with dirty rice, collard greens, or cornbread for a true Southern experience.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet to maintain texture.
Quick lunch idea: Flake leftover blackened catfish into tacos with shredded cabbage and a drizzle of lime crema.
Variations
Milder version: Reduce the cayenne to ½ teaspoon for a smoky flavor with less heat.
Cajun twist: Add a pinch of smoked paprika or chili powder for deeper flavor.
Grilled blackened catfish: Instead of a skillet, grill the fillets over high heat for 3â4 minutes per side.
FAQ
Can I use another type of fish?
Yes! This method works well with tilapia, snapper, or grouper.
What makes it âblackenedâ?
The high heat sears the spice mixture, creating a dark crust without burning the fish.
Do I need a cast-iron skillet?
Itâs highly recommended for the best crust, but any heavy-bottomed skillet will work.
