Blackened Seasoning Recipe

I’ll give you the classic blackened seasoning that Paul Prudhomme popularized in 1980. Mix 2 Tbsp paprika, 1 Tbsp garlic powder, 1 Tbsp onion powder, 1 Tbsp cayenne, 1 Tbsp black pepper, 1 Tbsp dried thyme, 1tbsp dried oregano, and 1 Tbsp salt. Brush your fish with melted butter, coat it with a thin oil layer, then press the spice mix onto it. Sear in a hot cast-iron skillet for 2-3 minutes per side until it’s smoky, crusty, and flaky. Keep going, and you’ll discover the perfect serving tricks.

Cajun Spice Blend Introduction

Ingredients

• 2?lb fresh catfish fillets
• 2?tbsp paprika
• 1?tbsp garlic powder
• 1?tbsp onion powder
• 1?tsp cayenne pepper (adjust to taste)
• 1?tsp black pepper
• 1?tsp dried thyme
• 1?tsp dried oregano
• 1?tsp salt
• 2?tbsp melted butter
• 1?tbsp vegetable oil

Instructions

1. Pat the catfish fillets dry with paper towels and set aside.
2. In a small bowl combine paprika, garlic powder, onion powder, cayenne pepper, black pepper, dried thyme, dried oregano, and salt; mix until evenly blended.
3. Brush each fillet on both sides with melted butter, then drizzle with vegetable oil to create a thin coating.
4. Sprinkle the spice mixture generously over the fillets, pressing lightly so the seasoning adheres fully.
5. Heat a cast-iron skillet over high heat until it begins to smoke, then add a thin layer of oil to prevent sticking.
6. Place the seasoned catfish in the skillet and sear without moving for 2-3?minutes, allowing a dark, crisp crust to form.
7. Flip the fillets and sear the opposite side for another 2-3?minutes, or until the interior reaches an opaque, flaky consistency.
8. Remove from heat, let rest for a minute, then serve immediately with lemon wedges or your favorite Cajun side dish.

Extra Tips

I find that letting the butter-coated fish sit for a few minutes before seasoning helps the spice blend stick better and prevents the crust from slipping off during the high-heat sear. Using a well-seasoned cast-iron pan is essential; it distributes heat evenly and creates that signature blackened crust without burning the fish. If you prefer less heat, reduce the cayenne by half and add a pinch of brown sugar to balance the smoky paprika. Adjust cooking time based on fillet thickness-thicker pieces may need an additional minute per side.

Originated in 1950s New Orleans

What most people think about blackened seasoning-its roots in 1950s New?Orleans-is actually a myth; the technique was invented in March?1980 by Chef Paul?Prudhomme at his K-Paul’s restaurant in the French Quarter. I’ll tell you why. He wanted to mimic campfire char on- a kitchen, chose a cast-iron skillet, and served the first blackened dishes to thirty-plus guests, sparking a frenzy that spread nationally within months.