You Will Love This Cajun Blackened Catfish

Rinse the catfish fillets gently under cold running water and pat them completely dry with paper towels. Lay them out on a clean cutting board or tray. Sprinkle the Cajun seasoning evenly over both sides of each fillet, pressing the spices gently to help them adhere. Let the seasoned fillets rest at room temperature for 5-10 minutes to allow the flavors to penetrate.

Place a heavy-bottomed skillet, such as cast iron, over medium-high heat and let it heat up for about 2 minutes. Once hot, add the olive oil and swirl it around to coat the pan evenly. Allow the oil to shimmer but not smoke, indicating it's ready for cooking.

Carefully lay each fillet in the hot skillet, ensuring not to overcrowd the pan. Cook the first side for 3-4 minutes without moving the fillets to develop a dark, flavorful crust. Flip the fillets gently with a fish spatula and cook the other side for 3-4 minutes or until the fish is opaque and flakes easily with a fork. Remove the fillets from the skillet and transfer them to a serving platter.

Place the cooked catfish fillets on individual plates or a serving platter. Garnish with fresh lemon wedges on the side. Squeeze lemon juice over the fish just before serving to balance the bold spices with a fresh, tangy flavor.

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