Blackened Catfish | How to make blackened catfish + Cream sauce | Catfish Recipe

catfish fillets

🥗Healthier: tilapia fillets

💰Cheaper: pollock fillets

Tilapia is a leaner option, while pollock is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option, while margarine can be more cost-effective.

Heat 1 1/2 tablespoons of olive oil in a skillet over medium-high heat.

Season the catfish fillets with Sazon seasoning, Tony Chachere’s creole seasoning, onion powder, all spice powder, and garlic powder.

Place the seasoned catfish fillets in the skillet and cook until blackened and cooked through, about 3-4 minutes per side.

Remove the catfish from the skillet and set aside.

In the same skillet, add 1 tablespoon of butter and 2-3 tablespoons of olive oil.

Pour in the heavy cream and add creole seasoning, Sazon seasoning, garlic powder, onion powder, chili powder, and corn starch.

Stir the sauce and let it simmer until it thickens, adjusting salt and pepper to taste.

Serve the blackened catfish topped with the seafood cream sauce.

Cooking Techniques

Spice Level:

Allergens