Blackened Cajun Catfish with Creole Cream Sauce !

Blackened Cajun Catfish with Creole Cream Sauce :

Recipe ingredients:

  • 6 U.S. Farm-Raised Catfish Fillets
  • 1½ tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon ground dried thyme
  • 2 teaspoons salt
  • 1½ teaspoons cayenne pepper
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ¼ teaspoon sugar
  • 6 tablespoons butter, divided

For the Creole Cream Sauce

  • 1 cup heavy cream
  • 2 tablespoon Creole mustard
  • 2 tablespoon honey
  • Salt and pepper to taste


  1. Heat a large, cast-iron skillet over medium-high heat.
  2. Combine paprika, garlic powder, onion powder, thyme, salt, cayenne pepper, black pepper, basil, oregano and sugar in a shallow bowl.
    Generously coat each fillet with mixture.
  3. Melt 2 tablespoons of butter in skillet for each 2 fillets you cook. Add 2 seasoned fillets to skillet and cook 10 to 12 minutes, or until seasoning begins to blacken, but not burn. Turn each fillet and cook an additional 3 minutes. Repeat with remaining fillets.
  4. Serve with Creole Cream Sauce.
  5. For the Creole Cream Sauce:
  6. Combine first 3 ingredients into a sauce pan and bring to a boil over high.
  7. Lower heat to medium, simmer mixture until reduced by half.
  8. Season with salt and pepper to taste. Let cool slightly and serve over Blackened Catfish.

Recipe and photo courtesy of US Catfish Institute

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