YOUR SOLIN GENERATED RECIPE
Crispy Blackened Catfish with Fresh Herbs
Flaky, tender catfish fillets coated in aromatic Cajun seasonings, seared until perfectly blackened with a golden crust. Finished with bright herbs and a squeeze of citrus, creating a delightful blend of bold flavors and satisfying textures.
INGREDIENTS
6 ounce catfish fillet
1 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1 tablespoon olive oil
1/4 cup fresh parsley, chopped
1/2 medium lemon
PREPARATION
Pat the catfish fillet dry with paper towels to remove excess moisture.
In a small bowl, combine paprika, dried thyme, garlic powder, onion powder, and cayenne pepper to create the blackening seasoning.
Season both sides of the catfish fillet generously with the spice mixture, pressing gently to adhere.
Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering.
Place the seasoned catfish in the hot skillet and cook for 4-5 minutes on each side, or until blackened and cooked through.
While the fish cooks, roughly chop the fresh parsley and cut the lemon into wedges.
Remove the fish from the skillet and transfer to a serving plate.
Garnish with fresh chopped parsley and serve with lemon wedges for squeezing over the top.