Blackened Catfish on the Blackstone Griddle Recipe

Introduction

Blackened catfish is a flavorful and quick dish that delivers a perfect balance of smoky, spicy, and slightly sweet notes. Whether you use a Blackstone griddle or a cast-iron skillet, this recipe crisps the fish beautifully while keeping it moist inside. It’s an easy way to elevate a simple catfish dinner.

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 the 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 with a long-handled spatula. Add the butter and let it melt, spreading it around until foamy.
3. Step 3: Place the seasoned catfish filets on the hot surface. Cook for about 3 minutes on each side, until the fish is nicely browned and flakes easily with a fork.

Tips & Variations

• For extra heat, increase the cayenne pepper or add a pinch of chili powder to the rub.
• Serve with a squeeze of fresh lemon or a side of tartar sauce to balance the spices.
• If you don’t have a Blackstone griddle, a well-seasoned cast-iron skillet works just as well.
• To keep the crust crisp, avoid overcrowding the pan while cooking.

Storage

Store any leftover blackened catfish in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat to maintain the crust or warm briefly in the microwave, though the crust may soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish for this blackening recipe?

Yes, this spice blend works well on firm white fish like tilapia, snapper, or mahi-mahi. Adjust cooking time based on thickness.

Is it necessary to use butter along with the oil?

Butter adds richness and helps create a flavorful, slightly crispy crust. You can omit it if dairy is a concern but the texture and taste might be less rich.

Blackened Catfish on the Blackstone Griddle Recipe

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★★★★★

4.6 from 128 reviews

This delicious Blackened Catfish recipe features perfectly seasoned catfish filets cooked on a Blackstone griddle or cast-iron skillet. The catfish is coated with a smoky, spicy rub that includes smoked paprika, brown sugar, and a blend of aromatic spices, then seared to crispy perfection with a buttery, oily finish. Ready in under 15 minutes, it’s a flavorful, quick, and satisfying seafood dish perfect for stovetop cooking enthusiasts.

• Author: Tara
• Prep Time: 5 minutes
• Cook Time: 6 minutes
• Total Time: 11 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

Catfish

• 2 (8 oz) catfish filets

Rub and Seasoning

• 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

Cooking Fats

• 2 tablespoons canola oil
• 1 tablespoon unsalted butter

Instructions

1. Prepare the Rub and Catfish: In a shallow dish, combine the smoked paprika, dark brown sugar, dried oregano, garlic powder, cumin, salt, and cayenne pepper with a fork until fully mixed. Pat the catfish filets dry with a paper towel, then dredge them evenly in the prepared spice mix. Shake off any excess seasoning to avoid burning.
2. Preheat the Cooking Surface: Heat your Blackstone griddle or cast-iron skillet over medium-high heat until hot. Add the canola oil, spreading it evenly with a long-handled spatula to coat the surface. Add the butter and move it around until melted and foamy, which adds flavor and helps prevent sticking.
3. Cook the Catfish: Place the seasoned catfish filets carefully onto the hot griddle or skillet. Cook each side for about 3 minutes until a dark, crispy crust forms and the fish flakes easily with a fork. Avoid moving the filets too much during cooking to ensure a good sear.

Notes

• Ensure the catfish filets are dry before applying the rub to help the seasoning adhere properly and form a crust.
• The cooking time may vary slightly depending on filet thickness; adjust accordingly to avoid under- or overcooking.
• Use a cast-iron skillet if a Blackstone griddle is unavailable for a similar searing effect.
• Serve immediately with lemon wedges or your favorite side dishes such as rice, greens, or corn.
• For less heat, reduce or omit the cayenne pepper from the seasoning mix.

Keywords: blackened catfish, blackstone griddle recipe, cast iron skillet fish, spicy catfish, southern catfish recipe, quick catfish dinner, seared catfish