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Blackened Catfish

This recipe is from Season 2 of 5 Ingredient Fix


  • Compound Butter:

  • 1/2 cup (1 stick) unsalted butter, room temperature

  • 1 tablespoon Creole seasoning

  • 1 lemon, zested and juiced

  • 1/4 teaspoon kosher salt

  • 1/8 teaspoon freshly cracked black pepper

  • 1 tablespoon chopped chives

  • Catfish:

  • 2 lemons, thinly sliced

  • Compound butter

  • 4 (8-ounce) fresh skinless, boneless catfish fillets

  • 1/4 cup Creole seasoning (recommended: Tony Chachere's)

  • Whole chives, for garnishing


  • 1.

    Preheat a large well-seasoned cast iron skillet or nonstick skillet over medium-high heat. Line the bottom of a 9 by 11-inch baking dish with the lemon slices and dollop half of the compound butter evenly over the lemon.

  • 2.

    Evenly coat both sides of each fish fillet with 1 tablespoon Creole seasoning. Working in batches if necessary, add the seasoned fillets to the hot skillet, and cook 2 minutes on each side to just toast and brown the seasoning.

  • 3.

    With a spatula, carefully place the seared fish on top of the buttered lemon slices in the baking dish. Bake until fish easily breaks apart with a fork, 12 to 15 minutes. Immediately top each hot fillet with a spoonful of compound butter; transfer to heated serving plates and garnish with a few whole fresh chives crossed like an x over each fillet.

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