Recipe: Blackened Catfish Fillets


Simply use these three ingredients to quickly make blackened catfish fillets in a cast iron skillet for a quick and tasty meal.

Blackened Catfish Fillets

Blackened Catfish Fillets

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Course: Main Course
Cuisine: American
Keyword: seafood
Servings: 2 serving


  • 1 Cast Iron Skillet


  • 2 large catfish fillets
  • olive oil
  • 1/2 tsp Tony Crachere's creole seasoning
  • 1/2 tsp thyme leaves
  • 1/2 tsp lemon pepper
  • 1 medium sliced bell pepper (yellow, green, or red) (optional)
  • 1 small sliced onion (optional)


  • Rinse catfish fillets and pat dry.
  • Place fillets on a baking or cookie sheet or large cutting board.
  • Lightly sprinkle each seasoning on both sides of catfish.
  • Preheat cast iron skillet on medium-low for 2 minutes.
  • Drizzle a small amount of olive oil to the pan
  • Depending on the size, add one fillet at a time to the pan. Cook for 6 minutes on each side (or until brown). Do not flip over multiple times.
  • Set fillets aside on a plate. Add slice peppers and onions to the pan and sauté for 4 minutes. (optional)
  • Reduce heat to low, add fillets back to the pan, and cover. Cook for 5 more additional minutes before turning off heat.
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