• Cooking Time: 8
  • Servings: 4
  • Preparation Time: 10


I use this mixture to blacken chicken as well as fish, so I have a large quantity mixed up already. I usually serve this with Vegetable Jambalaya (I use Zatarain's as a base, I'll admit it).


  • 1 tsp Smoked Paprika
  • 1 tsp Sweet Paprika
  • 1/2 tsp Dried Oregano
  • 1/4 tsp Dried Marjoram
  • 1/2 tsp Dried Thyme
  • 1/4 tsp Cayenne – or to taste, I use just a pinch more than ¼ tsp
  • 1/2 tsp Sugar
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Ground Black Pepper
  • 2 Catfish Fillets about 8 oz each
  • 1 large Clove of Garlic, sliced thin
  • 1 TB Olive oil
  • 1 TB unsalted butter


  • With a mortar and pestle, grind oregano, Marjoram, Thyme and Kosher Salt
  • In a small bowl, combine all the herbs, spices, and sugar.
  • Pat your catfish dry and sprinkle the spice mixture on both sides, go ahead and rub it in to ensure complete and even coverage.
  • In a large skillet, sauté the sliced garlic in olive oil over moderately high heat, just until golden.
  • Remove garlic from pan and throw it away,
  • Add butter to the pan; once the foam subsides introduce the fillets to the pan. Sauté for 4 minutes on each side or until almost cooked through (They will finish cooking after you remove them from the pan)
  • Serve with Jambalaya, or gumbo

Categories: Cajun  Dinner  Fish  Main Dish  Southern US  Spicy 
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