Blackened Catfish

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This simple Blackened Catfish recipe for the Blackstone is a bit spicy and a tad sweet, perfectly crisp outside with a flaky, tender inside.

The best part is it cooks outside on the Blackstone griddle, so clean-up is a breeze and there are no lingering fish smells inside!

Let's get started

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catfish filets canola oil & butter smoked paprika dark brown sugar dried oregano cayenne pepper garlic powder cumin salt

Step 1

Combine the spice rub. Start by adding the spices to a small bowl or shallow pan and stirring them with a fork until they are well combined.

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Step 2

Season the catfish. Unpackage and pat the fillets dry with paper towels. Then, dredge them in the rub mixture, shaking off any excess.

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Step 3

Heat the oil & butter. Next, preheat the Blackstone grill to medium-high heat and add the canola oil. Spread it in an even layer with a long-handled spatula.

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Step 4

Cook on the griddle. Place the filets on the hot grill and cook on each side for about 3-4 minutes, until the fish flakes easily with a fork and is a light golden brown color.

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You can also blacken catfish in a cast-iron skillet on your gas grill!   * Preheat a large cast-iron skillet over medium high heat on the grill.  * Add oil and butter and heat until foamy. * Cook the catfish on each side for 3 minutes, until it flakes easily with a fork.


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