Blackened Cajun Catfish (Louisiana Style) | Arteflame

Introduction

There is a primal satisfaction in hearing the hiss of butter and spices hitting searing hot steel to create a crust that smells like pure Cajun magic. This Blackened Cajun Catfish offers a spectacular contrast of textures: a dark, savory, charred crust encasing incredibly moist and flaky meat. It brings the soulful energy of a New Orleans bistro straight to your outdoor kitchen. Cooking this on the Arteflame is a game-changer—you get that authentic, high-heat sear without setting off every smoke detector in your house, allowing the aromas to mingle with the fresh air.

Why You'll Love This Recipe

This dish is the definition of high reward, low effort. It comes together in minutes but delivers complex, smoky flavors that usually require hours of slow cooking. It’s perfect for outdoor entertaining because the cooking process itself is a visual spectacle. Plus, the spice blend is fully customizable, letting you control the heat level for your family while enjoying a restaurant-quality meal in your backyard.

Chef's Tips for Perfection

• Commit to the Heat: The grill surface must be over 400°F. If it's not hot enough, the spices will steam instead of searing into a crust.
• Prep Your Station: Move quickly between the butter dip and the spice dredge to ensure an even coating that adheres perfectly to the fish.
• Don't Move It: Once the fish hits the grill, let it sit undisturbed for at least 2 minutes to form that signature black bark.

Easy Swaps

If catfish isn't your favorite, try this rub on Red Snapper or firm Grouper. For a non-seafood option, thin chicken breasts work beautifully. Dairy-free? Dip the fillets in avocado oil instead of butter for a similar searing effect.

Ingredients

The Fish and Coating

• 4 Catfish fillets (6-8 ounces each), fresh and pat dry
• 1 stick Unsalted butter, melted (for dipping)
• Lemon wedges (for garnish and serving)
• Fresh parsley, chopped (optional garnish)

The Homemade Cajun Blackening Rub

• 1 tablespoon Sweet Paprika
• 2 teaspoons Onion Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Cayenne Pepper (adjust for heat)
• 1 teaspoon White Pepper
• 1 teaspoon Black Pepper
• 1/2 teaspoon Dried Thyme
• 1/2 teaspoon Dried Oregano
• 1 teaspoon Salt

Instructions

Step 1: Fire Up the Grill

1. Start your Arteflame grill by building a medium-sized fire in the center. Allow the fire to burn down until the center cooktop reaches a very high searing temperature (over 400°F).
2. Scrape the cooktop clean to ensure a pristine searing surface. Apply a very thin layer of high-smoke point oil (like grapeseed) to the steel to season it just before cooking.

Step 2: Prepare the Spice Blend

1. In a small bowl, combine the paprika, onion powder, garlic powder, cayenne, white pepper, black pepper, thyme, oregano, and salt.
2. Mix thoroughly with a fork or small whisk to ensure the spices are evenly distributed. This balance is crucial so no single bite is too salty or too spicy.
3. Pour the spice blend onto a large, flat plate or a shallow baking dish for easy dredging.

Step 3: Coat the Catfish

1. Pour the melted butter into a separate shallow dish.
2. Take a catfish fillet and dip it entirely into the melted butter, ensuring both sides are well-coated.
3. Immediately lay the buttered fillet onto the plate of spices. Press down firmly, then flip and coat the other side. You want a heavy, even coating of spices—this is what forms the black crust.

Step 4: The Sear

1. Place the fillets directly onto the hottest part of the Arteflame cooktop (near the center, but not directly over the open flame opening to avoid flare-ups).
2. Let the fish cook undisturbed for 2 to 3 minutes. Do not move it. You are looking for the spices to char and darken significantly.
3. Carefully flip the fish. Pour a teaspoon of the remaining melted butter over the cooked side for extra richness. Cook for another 2 to 3 minutes until the underside is crisp and the fish flakes easily with a fork.

Step 5: Rest and Serve

1. Remove the catfish from the grill and let it rest for a minute to allow the juices to redistribute.
2. Squeeze fresh lemon juice over the top immediately to cut through the richness of the spices and butter.
3. Garnish with fresh parsley and serve hot directly from the grill.

Tips for the Perfect Sear

Mastering blackened fish on the Arteflame requires confidence in heat management. The most common mistake beginners make is fearing the smoke; however, true blackening creates a significant amount of smoke as the butter solids and spices char. This is normal and desirable. Ensure your grill surface is extremely hot before the fish touches it. If the grill isn't hot enough, the spices will steam rather than sear, and you will lose that signature crisp texture. Additionally, when dipping the fish, move quickly between the butter and the spice mix so the butter doesn't solidify on the cold fish. If you find the fish sticking, it likely hasn't finished forming its crust yet—give it another thirty seconds. Finally, keep your butter warm but not boiling hot to prevent it from separating before you coat the fish. Always have a clean spatula ready for the flip to keep the fillet intact.

Variations

While catfish is the traditional choice for this Louisiana staple due to its firm texture and mild flavor, the blackening technique is incredibly versatile and can be adapted to various dietary preferences and tastes. You can easily swap the protein while keeping the same delicious spice profile. If you prefer a less earthy fish, Red Snapper or Grouper are excellent alternatives that hold up well to the high heat of the Arteflame. For a non-seafood option, this spice rub works wonders on thin chicken cutlets or pork chops. Here are a few creative ways to switch up this recipe:

• Blackened Redfish: Use Redfish fillets with the skin on for a sturdier grilling experience.
• Cajun Tacos: Flake the cooked fish into warm corn tortillas with cabbage slaw and lime crema.
• Creamy Cajun Pasta: Serve the whole fillet over fettuccine Alfredo to balance the heat with creamy richness.
• Surf and Turf: Serve a smaller blackened fillet alongside a grilled ribeye steak.
• Vegetarian Option: Use thick slices of eggplant or zucchini instead of fish, using oil instead of butter for the adhesive.

Best pairings

To create a balanced meal that respects the intensity of the blackened seasoning, your side dishes should either offer a cooling contrast or complement the rustic, savory nature of the Cajun spices. Traditional Southern sides are naturally the best fit, grounding the meal in its cultural roots. You want textures that absorb the juices and flavors that can stand up to the heat of the cayenne pepper without overpowering the fish. Since you already have the Arteflame fired up, consider cooking your vegetable sides on the outer, cooler ring of the cooktop while the fish sears in the center. This timing ensures everything hits the plate hot and ready. A cold beverage is also non-negotiable with this level of spice.

• Dirty Rice: A classic Louisiana side with ground meat and liver that adds savory depth.
• Corn Maque Choux: A creamy, sweet corn and pepper sauté that balances the spicy fish perfectly.
• Remoulade Sauce: A cool, creamy dipping sauce to dip bites of the hot fish into.
• Grilled Asparagus: Simple, charred veggies with lemon zest offer a light, fresh contrast.
• Ice Cold Lager: The crisp carbonation cuts through the butter and spice heat.

Conclusion

Creating authentic Louisiana Blackened Cajun Catfish on the Arteflame grill is more than just cooking dinner; it is a celebration of bold flavors and open-fire cooking techniques. The unique design of the Arteflame allows you to achieve the high-temperature sear necessary for true blackening without filling your kitchen with smoke, making it the ideal method for this recipe. By following these steps, you transform humble ingredients into a restaurant-quality dish that is crispy on the outside, tender on the inside, and bursting with the soulful taste of the Bayou. Whether you are hosting a summer barbecue or looking for a quick, flavorful weeknight meal, this recipe delivers consistent, mouthwatering results. Gather your ingredients, fire up the grill, and prepare to transport your taste buds straight to New Orleans.