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This. Is. Happening. My first food blog post! After nearly five years of flooding my friends and family with cooking adventures and #BettyCrockpot posts on Instagram and Facebook, I’ve finally taken what I would consider the “big step” into the blogosphere. For whatever reason, I have mulled over starting this for the longest time. With some encouragement and support, I’ve finally mustered up the courage to get started. So without further ado, here’s my Dad’s delicious Blackened Catfish recipe. This recipe rocks my socks! My family is from the south so we love everything highly seasoned and this Blackened Catfish hits the spot!

Many blackened catfish recipes call for butter to be used to cook the fish. That sounds great and delicious so I tried it. As I embarked on my first attempt at this recipe, I put the butter in my hot pan to melt. Everything was going great until the butter started to burn when I placed the first fillet in the pan. Not long after, a pepper spray-like smoke filled the kitchen.

Suddenly, I began coughing up a storm. I dashed to the back door to get this suffocating, eye-watering smoke out of my apartment. Just as I reached the door- BEEP BEEP BEEP- my smoke detectors began to sound. OF COURSE. You can probably picture me, coughing, tears running down my face, fanning the smoke away with a broom, feeling slightly (terribly) embarrassed about the commotion my neighbors were hearing. Once the alarms finally stopped, I decided that I would use a small bit of olive oil in the pan because the fillets are slathered in butter before seasoning. Future calamities averted. One last thing- the overhead vents are there for a reason. Use them!

Since that first blackened catfish adventure, I have refined the recipe and now it’s one of my summer go-to’s. I always pair it with a bed of brown or white rice and some salad variation. My father and I bond over recipes and this one is one of the first ones he shared with me when I began my cooking adventures. I hope you all enjoy and continue to follow along on this ride of cooking and food blogging with me!

Blackened Catfish

What you will need:

• 6-8 catfish fillets
• 2 tsp. dried thyme
• 2 tsp. cayenne pepper
• 1/4 tsp. white ground pepper
• 2 tsp. black pepper
• 2 tsp. salt
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. paprika
• 1 stick of butter, melted
• 1 TBS. Olive oil
• lemon juice (optional)

Instructions:

Click here to Cook With Me!

• Rinse catfish fillets under running cold water and pat dry with paper towels.
• In a small bowl, combine thyme, cayenne pepper, white ground pepper, black pepper, salt, garlic powder, onion powder, and paprika.
• Melt butter in a bowl.
• Lightly brush catfish fillets with melted butter on both sides.
• Sprinkle blackened seasoning on both sides of the catfish fillets. Coat fillets completely. You will use all of the seasoning with none left to spare for ultimate flavor. If you do not like spice or seasoning, you can half the above ingredients for the seasoning mix.
• Heat pan (cast iron, or non-stick) until hot. Pour about a tablespoon of olive oil into the pan.
• Carefully place 2-3 catfish fillets into the skillet and cook for 5-7 minutes  on both sides. Remember, the seasoning will cause some smoke so turn on your vents!
• Once cooked fully, serve blackened fillets on a bed of rice with the additional side of your choosing. (Avocado, Tomato, Cucumber Salad or Red Beans and Rice, perhaps. 😉 ) Add a little bit of lemon juice on top of each fillet and enjoy!

Cook With Me:

• Rinse catfish fillets under running cold water and pat dry with paper towels. If the catfish fillets are too large for your pan, cut them in half.
• In a small bowl, combine thyme, cayenne pepper, white ground pepper, black pepper, salt, garlic powder, onion powder, and paprika and melt butter in a bowl.
  

  

  
• Lightly brush catfish fillets with melted butter on both sides with a basting brush. If you do not have a basting brush, a spoon will do the trick too!
• Sprinkle blackened seasoning on both sides of the catfish fillets. Coat fillets completely. For the ultimate flavor, use all the seasoning mix on your fillets. If you do not like spice or seasoning, you can half the above ingredients for the seasoning mix. I rub the seasoning into the fish to make sure the fillets are completely covered. 
• Heat pan (cast iron, or non-stick) until hot. Pour about a tablespoon of olive oil into the pan. The oil should be hot prior to placing the catfish fillets into the pan.
• Carefully place 2-3 catfish fillets into the skillet and cook for 5-7 minutes  on both sides. Remember, the seasoning will cause some smoke so turn on your vents.
  

  
• Once the catfish fillets are fully cooked with a blackened crust on top, serve blackened fillets on a bed of rice with the additional side of your choosing (Avocado, Tomato, Cucumber Salad or Red Beans and Rice, perhaps. 😉 ) Add a little bit of lemon juice on top of each fillet and enjoy!

Give it a try! I want to hear about your adventures! Leave a comment and let me know what you think!