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Catfish fillets, skinless
Blackened Catfish with Lemon Butter
Catfish fillets in a smoky paprika and thyme rub, seared hard in a very hot cast-iron skillet.
- Serves
- 4
- Hands-on
- 15 min
- Total
- 18 min
- Skill
- Some experience
Stove and oven or Campfire and cast iron · Dinner
Ingredients
- 1½ lbCatfish fillets, skinless, 4 skinless fillets
- 4 tbspButter, melted, divided
- 1 cloveGarlic, minced
- 1Lemon, halved
- 1 tspSalt
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper
- 1 tsp dried thyme
You'll need
Cast iron skillet, Instant-read thermometer; stovetop, campfire with grate or coals if you have one.
Contains
Fish, Dairy.
Method
- Mix the smoked paprika, garlic powder, onion powder, cayenne, thyme and salt.
- Pour 2 tbsp of the melted butter into a separate small bowl for brushing. Pat the catfish dry, brush it with that butter, and press the spice mix onto both sides. Keep the rest of the butter clean for the sauce.
- Heat the dry skillet over high heat or hot coals until it is very hot, about 5 minutes.
- Cook the fillets 2 to 3 minutes per side, until the crust is very dark and the fish is opaque, flakes easily, and reads 145°F.
- Stir the garlic and the juice of the lemon into the remaining melted butter and spoon it over the fish.
When it's done: 145°F
Federal guidance: 145°F, or until the flesh is no longer translucent and separates easily with a fork.
If it goes wrong
- Bitter or burnt
- Dark is right, acrid is not. Pull the heat back a little or shorten the time.
- Spices falling off
- Press the rub on firmly and turn each fillet only once.
- Thick fillets still underdone
- Finish them 3 to 5 minutes in a 400°F oven.
Leftovers. Keep fish at 40°F or below until cooking. Refrigerate leftovers within 2 hours and reheat to 165°F.