Ensure your cast-iron skillet is thoroughly preheated. The intense heat is essential for achieving the characteristic blackened crust. Work in batches if necessary to avoid overcrowding the skillet, which can lower the temperature and prevent proper blackening. Adjust the amount of cayenne pepper to your spice preference. A pinch more or less can make a significant difference. Serve immediately with your favorite Cajun sides, such as rice and beans, collard greens, or cornbread.
Yasmine Kreiger
Apr 25, 2025I was a bit intimidated by the 'blackened' part, but it turned out great. The spice blend is spot on!
Fanny Rempel
Mar 10, 2025My family loved this! Even my kids, who are usually picky eaters, enjoyed the catfish.
Nils Lemke
Aug 13, 2024Definitely a keeper recipe!
Imogene Christiansen
Jul 27, 2024This recipe is amazing! The catfish was perfectly blackened and so flavorful.
Agustina Metz
Jul 20, 2024The recipe was easy to follow and the results were fantastic! I highly recommend it.
Delaney Halvorson
Apr 17, 2024Be sure to use a well-seasoned cast iron skillet for the best results!
Norma Zboncak
Oct 27, 2023The smoke was intense, but the flavor was worth it. I'll definitely make this again, maybe outside next time.
Elda Tremblay
Sep 13, 2023I added a squeeze of lemon juice at the end, and it really brightened up the dish.