Cajun blackened fish

Back in the day when I worked as a catering chef at a clothing company, I was in charge of preparing meals that would satisfy 50 employees. The biggest challenge was being able to please everyone, considering the different ethnicity, diets, and personal preferences. Since most of the people wanted healthier foods, I served seafood at least 2-3 times a week. One had to become creative on how to serve fish, especially when it was served often. One of the biggest crowd-pleasers was this Cajun blackened fish. Heavily coated with a special seasoning mix than cooked to perfection, this recipe turns any ordinary dish into a spectacular one. 

cajun blackened fish

cajun blackened fish

cajun blackened fish

Cajun blackened fish
Serves 4
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Total Time
25 min
Total Time
25 min
189 calories
2 g
103 g
8 g
27 g
1 g
164 g
367 g
0 g
0 g
6 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 189
Calories from Fat 69
% Daily Value *
Total Fat 8g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 103mg
Sodium 367mg
Total Carbohydrates 2g
Dietary Fiber 1g
Sugars 0g
Protein 27g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 tsp paprika
  2. 1/2 tsp oregano
  3. 1/2 tsp cayenne
  4. 1/2 tsp cumin
  5. 1/2 tsp salt
  6. 1/2 tsp black pepper
  7. 1/4 tsp onion powder
  8. 4 catfish filets
  9. 1 tbsp oil
  10. fresh lemons
  1. Combine seasoning mix from paprika - onion powder in a small bowl. Generously sprinkle seasoning on both sides of the fish, gently rubbing into the flesh. Let sit for 15 minutes at room temperature.
  2. Heat cast iron pan until very hot over high heat. Add 1 tbsp oil. Place filet into pan without overcrowding and cook until charred, about 2 minutes. Flip and cook on the other side until charred and flesh easily flakes. Sprinkle with lemon juice and serve.
Cherry on my Sundae

**Helpful tips and common mistakes

As far as fish dishes go, this was incredibly simple to make. Restricted on time and want something healthy? This dish is perfect for lunch or dinner. Just make the seasoning mix, coat the fish and cook; that’s all folks! There are many, many different blends of spices that you can use, but no matter what recipe you follow, you want to make sure to coat the entire fish. Trout, catfish, and red snapper are all great choices for this recipe.

Just a warning, your kitchen will get smoky when cooking the fish! The fish itself doesn’t turn completely black but the spices will create much smoke.

The spices create such a flavorful fish and the fact that it’s healthy makes it that much better! I served mine with Texas caviar aka succotash for one complete meal. 

cajun blackened fish

Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles

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  1. That must have been a very large clothing company! 🙂

    Love this recipe and thank you for mentioning other fish options because catfish is not my favorite and, yet, I would not have known which fish to use as a substitute.

  2. This looks so delicious! I’ve never tried cooking catfish. Pinned!

    • cma0425

      It’s a great way to disguise the murky taste people don’t like about catfish!

  3. This looks delicious! Visiting you via Sweet and Savoury Sunday. We don’t have catfish in the UK so I might try this with cod or haddock.

    • cma0425

      This recipe would work great with either one of those – or almost any fish!

  4. That looks delicious, I love fish and love spice coatings like this. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Happy Easter, have a great weekend!

  5. Jess

    Can you post the recipe for the side salad? It looks like an awesome combo.

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