Pappadeaux Blackened Catfish Recipe

Blackened catfish from Pappadeaux is one of my favorite fish recipes to throw together at home.

This dish combines deliciously seasoned catfish with a hint of spice that’s too good to pass up!

The secret to a perfectly blackened crust is in a hot skillet, so don’t forget to heat up that cast iron for about ten minutes before cooking.

Serve it with a side of dirty rice to round out the flavors beautifully.

One bite, and you’ll see why this is a beloved dish my friends.

How to Make Pappadeaux Blackened Catfish Recipe

Ingredients

• 4 Fillets Catfish
• 2 tbsp Cajun Seasoning
• 1 tbsp Paprika
• 1 tsp Salt
• 1 tsp Black Pepper
• 1 tsp Garlic Powder
• ½ tsp Onion Powder
• ½ tsp Cayenne Pepper
• 2 tbsp Butter

Step-by-Step Instructions

Step 1:

Preheat your oven to 350 degrees Fahrenheit.

You’ll want a baking dish ready for the catfish fillets.

Step 2:

In a bowl, mix together the Cajun seasoning, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper.

This spice mixture will coat the catfish.

Step 3:

Generously rub both sides of each catfish fillet with the spice mixture.

Each piece should be evenly seasoned for the best flavor.

Step 4:

In a skillet, melt the butter over medium heat.

Carefully add the fillets, cooking for about 2 minutes on each side or until slightly blackened.

Step 5:

Transfer the skillet to the preheated oven and bake for about 10 minutes until the fish is cooked through and flakes easily with a fork.

Tips and Tricks for Making This Recipe

Choose Fresh Ingredients:

Buying fresh catfish is crucial for capturing the authentic taste of this dish, so check for a firm texture and mild scent.

Control the Spice Level:

Adjust the cayenne pepper to suit your heat preference, or substitute with a milder spice for a less intense flavor.

Use a Cast Iron Skillet:

Cast iron is great for achieving that perfect blackened crust, holding even heat during the cooking process.

Let the Fish Rest After Cooking:

Resting the catfish for a few minutes after cooking helps the juices redistribute, enhancing moisture and flavor.

Serve With Complementary Sides:

Pair the blackened catfish with sides like dirty rice or sautéed greens that complement its bold flavors beautifully.

Feel free to adapt it according to your taste!

What to Serve with Pappadeaux Blackened Catfish

Hush Puppies

Hush puppies are always a fantastic option when you’re serving blackened catfish.

These deep-fried cornmeal balls are crispy on the outside and tender inside, adding crunch to the meal.

They perfectly complement the spicy, smoky profile of the catfish.

Collard Greens with Smoky Bacon

You can’t go wrong with collard greens cooked with smoky bacon and garlic!

This classic side brings an earthy depth that pairs beautifully with the catfish.

The addition of garlic and bacon adds a savory punch that you’ll love.

Mashed Sweet Potatoes

Mashed sweet potatoes introduce a wonderful balance of sweet and savory flavors to your plate.

Their creamy texture complements the blackened spices, creating a comforting side dish.

I sometimes add a dash of cinnamon or nutmeg for an extra flavor boost.

Cucumber Salad

For a refreshing contrast, I recommend serving a cool cucumber salad.

The light, crisp cucumber slices are a palate cleanser amidst the spiced fish.

A simple dressing of vinegar and dill enhances the freshness of the cucumbers.

Grilled Vegetables

Grilled vegetables offer a smoky, fresh complement that’s perfect for the blackened catfish.

Choose your favorites like zucchini, bell peppers, or asparagus.

Toss them with olive oil, salt, and pepper for a delicious side.

Sautéed Lentils with Herbs

For something a bit different, consider sautéed lentils with fresh herbs.

These bite-sized legumes add a hearty touch that’s both nutritious and flavorful.

Season them with thyme and lemon juice for a zesty twist.

Variations and Substitutions

Fish Alternatives

You can swap the catfish with other firm white fish like tilapia or cod.

Tip: Make sure to adjust the cooking time slightly depending on the thickness of the fillet you choose.

Seafood Options

Shrimp is a fantastic choice if you want a different version of the dish.

Note: You can also add oysters for added flavor and texture to the dish.

Sauce Variations

Try adding a bit of lemon zest or fresh herbs like parsley or thyme to the sauce for extra freshness.

Insight: Adjust the amount of cayenne in the seasoning to control the spice level and make it your own.

How to Store Leftover Pappadeaux Blackened Catfish

Refrigeration is Key

It’s best to store any leftover blackened catfish in the refrigerator to maintain freshness.

Place the cooked catfish in an airtight container to prevent any air from drying it out.

Make sure your fridge is set to 40°F (4°C) to keep the catfish safe to eat.

Freeze for Longer Storage

If you plan to keep the catfish longer than two days, freezing is a great option.

Wrap each fillet tightly in plastic wrap or aluminum foil to avoid freezer burn.

Store the wrapped fillets in a freezer-safe bag or container, and label it with the date.

Thawing Considerations

When it’s time to enjoy the stored fish, thaw it correctly to preserve its texture.

Transfer the frozen catfish to the refrigerator and let it thaw overnight.

Avoid thawing it at room temperature as it’s risky and can affect both safety and flavor.

Common Mistakes to Avoid

Overcooking the Catfish

One of the biggest traps is overcooking your catfish.

You want to cook the fillets for about 3-4 minutes on each side.

Keep an eye on the fish to make sure it remains tender and flaky.

Skipping the Cajun Seasoning

Don’t forget the Cajun seasoning, or you risk ending up with a bland dish.

This vital mix gives the catfish its signature spice and flavor.

If you don’t have Cajun seasoning, consider making your own blend with cayenne pepper, garlic powder, and lemon pepper.

Using Dry Fish Fillets

Starting with dry fish fillets is a no-go.

Make sure to coat the fillets generously in melted butter before dredging in spices.

This helps the seasonings adhere to the fish and keeps it moist during cooking.