Spicy Cajun Blackened Fish Recipe

Spicy Cajun Blackened Fish Recipe: Before we jump into the magic, let’s gather our goodies. Here’s what you’ll need for this deliciously bold dish:

Ingredients:

4 fish fillets (Tilapia, Catfish, Red Snapper, or Salmon work great)
2 tablespoons olive oil or melted butter
2 tablespoons Cajun seasoning (store-bought or homemade—more on this below)
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (adjust for your spice level)
Lemon wedges, for serving
Fresh chopped parsley, for garnish

Method:

If you’re somewhat brave, why not create your own Cajun seasoning? It’s really simple, and most likely you already have most of the spices stashed in your cabinet. Combine paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, salt, and boom; you have a flavor-packed spice mix that surpasses anything bought from a store every day.

Now let us get right to business. Here’s how you create this fiery, crispy, and downright irresistible fish straight at home:
Starting with a paper towel, pat the fish fillets dry. This is a critical stage since fish will blacken better the drier they are. Nobody enjoys a moist crust!
Drizzle both sides of the fillets with melted butter or olive oil. This brings a wonderful richness in addition to helping the spices stick. Now liberally sprinkle your Cajun seasoning on both sides of the fish, gently pressing it in such a way it sticks. You want those spices to hug every inch of your fish, hence, avoid shyness!
Get a cast-iron skillet—or any heavy-bottomed pan—then heat it over medium-high until it screams hot. You want it heated just enough to sear the spices and produce that exquisite blackened crust.
Lay the seasoned fillets in the pan. Be cautious; it will sizzle! Cook, depending on the thickness of the fish, for three to four minutes on each side. Though you should be careful not to burn it, you are looking for an almost black, very browned crust. As necessary, change the heat level.
Once done, gently take the fish from the pan. If you’re feeling fancy, put chopped parsley over top and squeeze a little fresh lemon juice over top to accentuate those flavors.
Present your charred fish alongside rice, a fresh salad, or simply some basic old-fashioned coleslaw for dinner. I promise you; it will be a hit.
Advice for the Perfect Blackened Fish Ventilate! Blackening fish generates a lot of smoke, thus, make sure your kitchen has enough ventilation. Turn on the fan; crack a window; or both!
If you are sensitive to spices, cut the chili pepper. Love the heat; feel free to turn it up!
For this dish, a cast-iron skillet truly is your best friend. It helps get that ideal sear and holds heat very brilliantly.
To counter the heat, this fish tastes fantastic with a creamy sauce such as lemony aioli or a cold cucumber yogurt dip. Alternatively, keep it traditional with just a wedge of lemon—easy, fresh, and oh-so-good.

This Spicy Cajun Blackened Fish is mostly about those layers of taste. First, you get that smokey, spicy crust that’s slightly burned (in the greatest way possible). You then bite into the still wonderfully moist, delicate, meaty fish inside. Every bite is an experience. It’s excellent for a simple weekday supper but impressive enough to serve guests. Plus, it’s versatile—you can change the fish for chicken, shrimp, or even tofu if that’s more your taste!

If you’ve never tried creating blackened fish at home, now’s the time to give it a go. It’s quick, tasty, and will let you feel like a real rockstar in the kitchen. So grab your skillet, raise the heat, and let us get cooking. Your recipe rotation will soon find this Spicy Cajun Blackened Fish a fresh favorite. And, should you make it, remember to get a picture and post it—you know, for the gram!