Easy Pan-Fried Cajun Blackened Fish Recipe
If you are looking for a simple meal packed full of flavor, this easy pan-fried Cajun blackened fish recipe is exactly that. Made from scratch using simple, wholesome ingredients and our homemade Cajun seasoning blend, it’s a fuss-free recipe perfect for weeknight dinners or laid-back weekend meals.
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What is the Secret to Making this Cajun Recipe?
Two things:
- It all starts with the seasoning. A blend of spices, including paprika, cayenne pepper, garlic powder, onion powder, thyme, black pepper, and oregano, forms the backbone of this dish. Together, they create layers of smoky, spicy, and savory flavors that wake up your taste buds with every bite. This dish has some zip!
- The blackening cooking technique. The classic Cajun cooking technique itself is where the magic really happens. A hot, well-oiled cast-iron skillet is critical here—it’s what gives the fish that signature crispy black crust. When the seasoned fish hits the hot skillet, the spices sizzle, creating a charred, caramelized coating that locks in moisture and flavor.
What you will Love about this Recipe!
- Quick and Easy – Ready in under 20 minutes from start to finish.
- Healthy and Flavorful – Packed with protein and bold Cajun flavor.
- Minimal Ingredients – Uses pantry staples and fresh fish.
- Versatile – Works with various types of fish and side dishes.
Choosing the Right Kind of Fish
The type of fish you choose makes all the difference in the outcome. You’ll want something firm, flaky, and fresh to withstand the high heat and bold seasonings. Here are some great options:
- Tilapia
- Catfish
- Red Snapper
- Salmon
- Cod
- Mahi-Mahi
When choosing your fish, aim for about 1/2 to 1-inch thick fillets. Thicker fillets hold together better during cooking, while thinner fillets may become overly crisp or dry.
Ingredients Needed to Make Cajun Blackened Fish
- 4 mild white fish fillets
- 2 tablespoons homemade seasoning mix (get the recipe here)
- 2 tablespoons olive oil
- Lemon wedges for serving
- Optional: Fresh parsley for garnish
Equipment Needed to Make Cajun Blackened Fish
- Cast-iron skillet or heavy-bottomed pan
- Spatula
- Tongs
Step-by-Step Guide to Make Cajun Blackened Fish
Preparing the Fish
- Clean the Fish: If your fillets are fresh from the market, give them a good rinse under cold water to remove any scales, grit, or residue. Keep it quick; you don’t want to waterlog the fish.
- Pat Dry: A soggy surface is the enemy of a good blackened crust. Use paper towels to pat the fish completely dry. This step is crucial because dry fish makes the spices stick better and creates that beautiful sear.
- Season Generously: Rub a thin layer of melted butter or oil over the fillets to help the seasoning adhere. Sprinkle on a generous amount of Cajun seasoning. Don’t skimp here—every inch of the fish should be coated to ensure even flavor. Use your hands to gently pat the spices into the side of each fish fillet for a more uniform crust.
- Let It Rest: Allow the seasoned fish to sit at room temperature for 10 minutes. This helps the spices absorb and ensures the fish cooks evenly when it hits the skillet. A cold fillet on a hot pan can result in uneven cooking.
The Blackening Cooking Method
- Choose the Right Pan: A cast-iron skillet is your best friend for blackened fish. It holds heat like a champ and gives the fish that delicious char. A heavy stainless steel pan can also work in a pinch if you don’t have one.
- Crank Up the Heat: High heat is essential. Set your burner to high or medium-high heat, and allow the cast iron skillet to heat up for a few minutes. You’ll know it’s ready when a drop of water dances on the surface.
- Oil the Pan: Add a thin layer of cooking oil with a high smoking point, such as avocado. You don’t need a lot, just enough to coat the pan. Excess oil can lead to a greasy crust rather than a clean, crisp, blackened finish.
- Place the Fish in the Pan: Carefully lay the fillets in the very hot skillet, seasoned side down. If you’re nervous about sticking, swirl the pan slightly as you place each fillet to distribute the oil. Leave some space between pieces so they cook evenly.
- Press for an Even Sear: Use a spatula to gently press down on each fillet for the first 10-15 seconds. This helps the spices fully contact the hot pan, forming a consistent crust.
- Flip Just Once: Cook the first side for 3-4 minutes or until the edges are crisp and darkened. Flip it gently and give the second side another 2-3 minutes, depending on the thickness of your fish.
- Remove and Rest: Once the fish is done, transfer it to a plate to rest for a minute or two. This allows the juices to redistribute, keeping the fillets tender and moist.
You aim for a balance between charred and flavorful without entering the burnt territory.
Common Mistakes
- Under seasoning: Don’t go light on the spices. Coat the fish thoroughly with the spice mixture, edge to edge, for a consistent crust.
- Overcrowding the Pan: Too many fillets at once lower the pan’s temperature, leading to steaming instead of searing. Cook in batches if needed, and wipe out any burnt bits between rounds.
- Using the Wrong Pan: A non-stick pan doesn’t hold heat as well, and it can struggle to form the classic blackened crust. Stick to cast iron or stainless steel for best results.
- Low Heat: Blackened fish needs high heat to caramelize the spices. If your skillet isn’t hot enough, the fish will end up soggy and lacking that smoky flavor.
- Burning the Spices: Cajun seasoning burns quickly at high heat. Keep a close eye and avoid leaving the fish in the pan too long. Lower the heat slightly if the skillet smokes heavily or the spices turn black before the fish is done.
- Not Drying the Fish: Moisture is the enemy of that crispy, beautiful crust. Always pat your fillets dry before adding oil or seasoning.
Serving Suggestions
- Over a bed of white rice
- Perfect for fish tacos with slaw
- Alongside roasted veggies or a fresh garden salad
How to Store and Reheat
- Refrigerate: Store leftovers in an airtight container for 2-3 days.
Frequently Asked Questions:
1. What type of fish is best for blackening?
White, firm fish like catfish, cod, snapper, or mahi-mahi hold up well to high heat and bold seasoning.
2. Can I use store-bought Cajun seasoning?
You can, but we highly recommend our homemade Cajun seasoning blend for a fresher, customizable flavor.
3. Is this recipe spicy?
It has a kick, but it’s not overwhelming. You can adjust the spice level by using less Cajun seasoning or tweaking the blend.
4. Can I cook this on the grill?
Yes! Use a grill-safe skillet or fish basket to get that delicious charred crust.
5. Can I use frozen fish?
Absolutely. Make sure it’s fully thawed and patted dry before seasoning and cooking.
Special Tools (affiliate links): | Cast Iron Pans |
Making Cajun blackened fish at home proves that bold flavors don’t have to come with a complicated recipe. With our homemade Cajun seasoning, you’ll never need to rely on store-bought spice blends again. When mixed with just a handful of everyday ingredients and a hot skillet, you can turn simple fish fillets into a delicious meal ready in minutes.
Try it out and tag us @grindinggearsfarmstead on Instagram and Facebook—we’d love to see your blackened fish creations!
Lechyd Da, (means “Cheers to Good Health” in Welsh)
Easy Pan-Fried Cajun Blackened Fish Recipe
Bring bold Southern flavor to your table with this Easy Pan-Fried Cajun Blackened Fish recipe from Grinding Gears Farmstead—crispy on the outside, tender on the inside, and ready in under 20 minutes using simple, wholesome ingredients. Perfect for a quick weeknight dinner, fish tacos, or a flavorful main dish everyone will love!
Equipment
- Cast-iron skillet or heavy-bottomed pan
- Spatula
- Tongs
Ingredients
- 4 mild white fish fillets
- 2 tablespoons homemade seasoning mix
- 2 tablespoons olive oil
- Lemon wedges for serving
- Optional: Fresh parsley for garnish
Instructions
Preparing the Fish
- Clean the Fish: If your fillets are fresh from the market, give them a good rinse under cold water to remove any scales, grit, or residue. Keep it quick; you don’t want to waterlog the fish.
- Pat Dry: A soggy surface is the enemy of a good blackened crust. Use paper towels to pat the fish completely dry. This step is crucial because dry fish makes the spices stick better and creates that beautiful sear.
- Season Generously: Rub a thin layer of melted butter or oil over the fillets to help the seasoning adhere. Sprinkle on a generous amount of Cajun seasoning. Don’t skimp here—every inch of the fish should be coated to ensure even flavor. Use your hands to gently pat the spices into the side of each fish fillet for a more uniform crust.
- Let It Rest: Allow the seasoned fish to sit at room temperature for 10 minutes. This helps the spices absorb and ensures the fish cooks evenly when it hits the skillet. A cold fillet on a hot pan can result in uneven cooking.
The Blackening Cooking Method
- Choose the Right Pan: A cast-iron skillet is your best friend for blackened fish. It holds heat like a champ and gives the fish that delicious char. A heavy stainless steel pan can also work in a pinch if you don’t have one.
- Crank Up the Heat: High heat is essential. Set your burner to high or medium-high heat, and allow the cast iron skillet to heat up for a few minutes. You’ll know it’s ready when a drop of water dances on the surface.
- Oil the Pan: Add a thin layer of cooking oil with a high smoking point, such as avocado. You don’t need a lot, just enough to coat the pan. Excess oil can lead to a greasy crust rather than a clean, crisp, blackened finish.
- Place the Fish in the Pan: Carefully lay the fillets in the very hot skillet, seasoned side down. If you’re nervous about sticking, swirl the pan slightly as you place each fillet to distribute the oil. Leave some space between pieces so they cook evenly.
- Press for an Even Sear: Use a spatula to gently press down on each fillet for the first 10-15 seconds. This helps the spices fully contact the hot pan, forming a consistent crust.
- Flip Just Once: Cook the first side for 3-4 minutes or until the edges are crisp and darkened. Flip it gently and give the second side another 2-3 minutes, depending on the thickness of your fish.
- Remove and Rest: Once the fish is done, transfer it to a plate to rest for a minute or two. This allows the juices to redistribute, keeping the fillets tender and moist.
Notes
Special Tools (affiliate links): | Cast Iron Pans |
