Blackened Catfish With Shrimp Sauce

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My undeniably flavorful blackened catfish is spicy, quick, and easy. Smother it in the optional, but highly recommended, savory shrimp sauce for comfort food madness. Not only is it delicious, but you can also air fry it for healthy-eating meal plans!

Topping Cajun dirty rice with freshly fried blackened catfish.

Making homemade seasoning blends is my thing. Even though I’ve been doing it for years, I’m constantly impressed by how simple herbs and spices create stunning flavors when combined.

My recipe has experienced trials and errors, especially with the spice ratios. However, I’m very happy with the final results. So here we go.

Grabbing a forkful of flaky and tender catfish smothered in shrimp sauce.

Why Blackening Works

Creole and Cajun spices offer the perfect balance of spice, aromatics, and bitterness. Yes, bitterness is a good thing in the right amount.

Butter and high heat char the spices and caramelize the butter to the right degree, not burnt, but the intense Maillard reaction does take it up a notch. The high heat also cooks the protein faster for a quick dinner option, albeit a bit smoky.

How to Blacken Catfish

Make the seasoning, brush the fish with butter, season, and fry.

Combine the blackening spices in a bowl or jar and stir well. Brush the catfish with butter and season.

Fry in butter for the perfect blackening.

Fry the catfish, and enjoy.

Note: See the recipe box below for the optional shrimp sauce recipe.

Drizzling butter with blackened seasonings over the fish.

Alternate Cooking Methods

Grill it, broil it, or air fry it for healthier versions. The blackening won’t be quite as intense, but it will still be amazing. Prep the fish as usual, then choose your cooking method (the butter already on the fillet will be enough fat).

Slap the fillets on a hot grill, under the preheated broiler, or preheated air fryer for about 8 minutes, flipping halfway through. Check for doneness at around 8 minutes, and put it back in for another minute or two if need be.

Make-Ahead and Leftover Makeover

Since this cooks up so fast, go ahead and season the fish and fry it for dinner the next day. Store the optional shrimp sauce separately and reheat it in a saucepan while frying the fish.

Reheat leftovers in the microwave. Or use them to make a great sandwich filling. You could also heat chicken broth and the shrimp sauce in a saucepan, break up the cooked catfish, add leftover rice, and enjoy an incredible soup.

My recommended sides are dirty rice, hush puppies, stewed okra and tomatoes, collard greens, and coleslaw. Pick and choose, or make them all for a classic Cajun (or Creole) meal. If you don’t want to fry hush puppies, try Southern cornbread.

More Spicy Blackened Recipes to Experience

By Imma

This blog post was originally published in February 2021 and has been updated with additional tips and delicious photos.

Prep: 10 minutes

Cook: 10 minutes

Total: 20 minutes

Southern

Blackened Catfish

Heat the iron cast skillet until it is very hot, 5-10 minutes. While the skillet is heating, combine the paprika, dried thyme, oregano, garlic powder, onion powder, dried parsley, black pepper, and optional cayenne pepper in a bowl or jar and stir well.
Brush melted butter lightly over catfish fillets and sprinkle with the blackened seasoning mix. Repeat for the other side. Be sure to completely coat each fillet.
Pour the leftover butter into the hot skillet. Carefully place the catfish fillets into the skillet and cook for about 4 minutes on both sides. Homemade blackened seasoning will produce plenty of smoke in your kitchen, so another way to tell when to turn over your fillets is when the smoke turns gray.

Shrimp Sauce (Etouffee)

In a large Dutch oven or heavy-bottomed saucepan over medium heat, combine butter, oil, and flour until smooth.
Cook on medium heat, stirring continuously, for 10-12 minutes, and you’ve achieved the desired color. Don’t walk away from the stove during this process because it burns fast.
Add the onion, green bell pepper, and celery, and cook for 8-10 minutes, stirring frequently.
Then add the garlic, thyme, and bay leaf, continuing to stir for another 2 minutes.
Toss in the chopped tomatoes, Worcestershire sauce, smoked paprika, and Creole seasoning, and cook for 5 more minutes.
Gradually pour in about 2 cups of shrimp stock (see notes), bring to a boil, and let it simmer for a few minutes. Add the shrimp, and simmer for 5 more minutes. Or you may season the shrimp with Creole seasoning and sauté for about 5 minutes. Then throw it in at the last minute. You’ve got two options here – both work.
Adjust the thickness of the soup and flavor with more shrimp broth or water, hot sauce, and salt.
Stir in green onions and chopped parsley. Serve shrimp etouffee with the blackened catfish and cooked rice.

Frozen and fresh fillets work fine. If using frozen catfish, thaw overnight in the fridge.
Make your own shrimp broth by simmering the shrimp heads and shells, a bay leaf, and a pinch of thyme in 1½ cups of water for about 20 minutes. Strain, measure the broth, and add enough water to make 2 cups.
Nutritional information and cooking times don’t include the shrimp sauce.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Course: Main

Cuisine: Southern

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Category	African

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