Blackened Catfish with Creole Sauce
This simple and delicious Creole-inspired blackened catfish recipe is topped with a savory tomato sauce loaded with tender vegetables and Cajun seasoning.
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A version of this recipe was one of the first dishes I learned to make as a newlywed. I found the original recipe in a cookbook promoting canned soup. The appeal was that it was something different and it was easy to prepare. But as written it was a little bland. Bland … but with potential. Fast forward almost a decade of marriage and thousands of hours in the kitchen later, I eventually transformed that simple catfish dinner recipe into one of our favorite family meals.
What does it mean when something is blackened?
Blackening refers to a cooking method where food is coated in a spice mixture and then pan-fried at very high heat, causing the seasoning mixture to become dark brown or black in some places. This technique originated in Louisiana and was popularized by renowned Cajun Chef Paul Prudhomme.
Ingredients and tools you will need
This flavor-packed weeknight dinner is a cinch to make. To make this restaurant-quality dish, you will need:
- 4 catfish fillets
- 2 tablespoons blackened seasoning – store bought or check out this recipe for my homemade blackened seasoning.
- 6 tablespoons unsalted butter, divided
- 1 green bell pepper, cored and diced
- ¼ cup diced celery
- ½ cup diced onion
- 2 cloves garlic, minced
- 1 (8-ounce) can of tomato sauce
- ½ teaspoon dried oregano
- 2 teaspoons Worcestershire sauce
- 1/8 teaspoon cayenne pepper, optional
- A couple of dashes of hot sauce, optional
- Cast iron skillet and/or stainless steel skillet – I like using a cast iron skillet for blackening because it heats quickly and evenly and if seasoned properly it is naturally non-stick. You can also use a stainless steel skillet, just make sure the skillet is screaming hot before adding the catfish so it doesn’t stick. Don’t use a nonstick skillet for blackening. The coating is not meant to withstand the high heat. On the flip side, I don’t recommend making the sauce in a cast-iron skillet. The acid in the tomato sauce can eat away the seasoning on the skillet and give the sauce a metallic taste. Have a backup pan.
How to blacken the catfish
- Pat the catfish fillets dry with a paper towel. Liberally season both sides with the blackened seasoning.
- Heat a cast iron or stainless steel skillet over medium-high heat. Once the skillet is very hot, add two tablespoons of the butter.
- Add two of the seasoned fillets to the hot skillet. We don’t want to overcrowd the skillet or it could bring down the temperature and you won’t get a good crust on the fish.
- Cook until the fish is browned and has a flaky texture, approximately 3-4 minutes per side. Remove the fish from the skillet and set aside. Repeat with two more tablespoons of butter and the remaining catfish fillets. Keep the fish warm.
Tip: If doing this inside, have your vent going. Blackening the fish could cause a lot of smoke.
Make the sauce
Tip: Remember, because of the acid in the tomato sauce, we don’t want to use a cast iron skillet to make the sauce
- Melt the remaining two tablespoons of butter in a medium or large skillet over medium heat.
- Add the bell pepper, celery, and onion. Sauté until tender, about seven minutes.
- Add the garlic and sauté for another minute.
- Pour in the tomato sauce.
- Stir in the oregano, Worcestershire sauce, cayenne pepper, and hot sauce, if using.
- Season the sauce with salt and pepper to taste.
- Serve the catfish with the sauce spooned over the top. I like to serve this over dirty rice with a squeeze of lemon juice over the top and a slice of homemade cornbread.
Storage, freezing, and reheating instructions
Storage. Transfer any leftover fish and sauce to an airtight container and store in the refrigerator within two hours. Consume the fish within four days.
Freezing. Both the sauce and the fish can be frozen. Please know that freezing the sauce will cause it to be on the watery side once it thaws. Transfer everything to an airtight container or a freezer bag. Consume within three months. Thaw the fish completely before reheating.
Reheating. Both the sauce and the fish can be reheated for 1-2 minutes in the microwave. The fish can the reheated at 350 degrees F for 1-2 minutes in the air fryer. You can also reheat the fish for 10-15 minutes in a 350-degree oven.
Frequently asked questions
Wild-caught catfish has a muddy flavor that some people find off-putting. Soaking the fillets in milk for 30 minutes prior to cooking can help neutralize that flavor. Catfish that has been farm-raised in the U.S. does not have this flavor and does not need to be soaked beforehand.
Yes, this recipe would work on any flaky white fish such as cod, tilapia, red snapper or redfish.
Yes, if you are looking for a low fat option, a neutral-flavored cooking oil such as vegetable or canola oil can be used instead of butter for pan frying.
The fish can be cooked in an air fryer. Melt four tablespoons of butter and brush it all over the catfish fillets. Then coat the fillets in the blackened seasoning. Air fry with the rounded side up at 400 degrees for 10-15 minutes or until the fish flakes easily with a fork.
The fish can be cooked in the oven. Preheat the oven to 375 degrees. Melt four tablespoons of butter and brush it all over the catfish fillets. Then coat the fillets in the blackened seasoning. Arrange the fish rounded side up in a single layer on a baking sheet. Bake for 15-20 minutes or until the fish flakes easily with a fork.
Blackened Catfish with Creole Sauce
Ingredients
- 4 catfish fillets
- 2 tablespoons blackened seasoning
- 6 tablespoons unsalted butter divided
- 1 medium green bell pepper cored and diced
- ¼ cup diced celery
- ½ cup diced onion
- 2 cloves garlic minced
- 1 (8 ounce) can tomato sauce
- ½ teaspoon dried oregano
- 2 teaspoons Worcestershire sauce
- 1/8 teaspoon cayenne pepper optional
- A couple dashes of hot sauce optional
Instructions
- Pat catfish fillets dry with a paper towel. Liberally season both sides with the blackened seasoning.
- Heat two tablespoons of the butter in a large skillet over medium-high heat. Once the skillet is very hot, add two of the catfish fillets. Cook for three minutes, then flip and continue to cook for another 3-4 minutes until the fish flakes easily with a fork. Repeat this with two more tablespoons of butter and the remaining two catfish fillets.
- Melt the remaining two tablespoons of butter in the same skillet over medium heat. Add the bell pepper, celery, and onion. Sauté until the vegetables are tender, about seven minutes.
- Add the garlic and sauté for another minute.
- Pour in the tomato sauce.
- Stir in the oregano, Worcestershire sauce, cayenne pepper and hot sauce, if using.
- Season the sauce with salt and pepper to taste.
- Serve the catfish with the sauce spooned over the top.
Aww I love these tips and though i am not married, I agree with them wholeheartedly!! Happy anniversary darling!