Ragin’ Cajun Blackened Catfish (Wild Diet, Paleo-Friendly)
Prep time
Cook time
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This catfish filet is perfect when blackened. It holds together well and comes out moist in the center with a nice crisp blackened “crust.”
Cuisine: Cajun
Serves: 2 - 4
  • 2 tablespoons grass-fed butter or ghee
  • 2 wild catfish filets (6 – 8 ounces), skinned and deboned.
  • ½ teaspoon each: dried thyme, sea salt, white pepper, cayenne pepper, garlic powder, dried oregano, smoked paprika
  1. Rinse the catfish filets and pat dry. Melt the butter and brush both sides of the fish, using as much of the butter as possible.
  2. Heat a cast iron skillet over very high heat for about ten minutes. It should be smoking hot!
  3. In a small bowl, mix together the spices. Sprinkle the spice mixture all over both sides of the fish filets.
  4. Lay the filets into the hot pan and cook about four minutes on each side. You’ll know they’re getting done when the smoke starts to turn gray! (You might want to crack a window.)
  5. Serve alongside some cool, creamy cabbage slaw (optional).
Recipe by Fat-Burning Man at https://fatburningman.com/ragin-cajun-blackened-catfish-wild-diet-paleo-friendly/