Creamy Blackened Catfish

We hadn’t made Catfish in a while, so we figured it was time. For this particular meal, we decided to make a bit of a hybrid between our Broiled Catfish with Spicy Mayonnaise and Blackened Broiled Trout. To make it happen, we gave our catfish a little salt sprinkle before broiling it and topping it with a seasoned roux inspired by blackening spices.

We served our catfish over Gouda Grits since we find the creaminess of those grits to be a perfect complement for the heat of blackened seafood. We also served this with a spinach side salad (which is peeking into the bottom of the picture).

**As a side note that may only interest me, one catfish fillet is good for two servings. I may or may not have accidentally bought three fillets and then frozen half of the meat before cooking.

Time: 25 Minutes


  • Catfish Fillets
  • Salt
  • 1 Tablespoon Butter
  • 1 Tablespoon All Purpose Flour
  • Ground Cayenne
  • Black Pepper
  • Dried Oregano
  • Garlic Powder
  • Smoked Paprika
  • Milk


  • Line a baking sheet with some foil, and give it a quick oil spray.
  • Cut your fish into the size fillets you like, and place on your baking sheet. Give each a quick salt sprinkle, and then give the tops a quick oil spray as well.
  • Stash your fish under the broiler for about 10 minutes.
  • Get to work on our sauce!
    • Melt your butter in a sauce pan.
    • Sprinkle in your seasonings, and then add your all purpose flour. Whisk to combine.
    • Let your flour and butter cook for a minute or so, and then pour in your milk as you whisk.
    • Bring to a low simmer, and allow to thicken as your fish finishes.
  • When your fish reaches an internal cooked temperature of 145 degrees F and flakes easily with a fork, remove from the oven.
  • Plate your fish, pour your sauce over, devour, and enjoy!


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