½ cup Cajun Seasoning
¼ tsp Cayenne Pepper
1 tsp Granulated Garlic
1 tsp ground thyme
1 tsp Onion Powder
1 tsp ground Oregano
1 tsp Pepper
4 (5-oz.) Skinless Catfish Fillets
1 tbsp Smoked Paprika
1 stick Unsalted Butter
Channel the flavors of the bayou with this traditional grilled Blackened Catfish. The mildness of catfish serves as the perfect foundation for the intense smoky and spicy Creole flavors. Finish with a squeeze of lemon for an extra punch of flavor, and serve with rice, beans and coleslaw for a true Cajun seafood feast.
It starts with the rub. Blackened Catfish seasoning requires intense sweet, savory, and spicy Cajun seasonings. Apply liberally all over the fish and then cook each side 3 to 5 minutes at high heat. A dark crust should form, and the meat should be nice and flaky.
The cast iron skillet will give your crust a nice, buttery sear. While you can certainly cook your catfish straight on the grill grates with this recipe, cooking in butter in a cast iron skillet will elevate the flavor of the fish to a whole new level.
Note: It is recommended to use Mesquite Hardwood Pellets with this recipe.
Touch up your catfish with a hint of smoke prior to cooking it. Put your Pit Boss on smoke mode and place the catfish on the grill for 20 minutes prior to seasoning it.