📍 Where this dish comes from: Charleston, South Carolina · Rainbow Row
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Blackened Catfish with Lemon Butter, plated and ready to serve

Blackening is a technique, not a breading — a hard sear on well-seasoned fish in a screaming-hot skillet. That makes this dish naturally keto with zero adaptation needed, and it’s one of the fastest, most restaurant-worthy dishes in the whole book.

What You’ll Need

Blackened Catfish with Lemon Butter

Cajun-spiced catfish fillets seared hard in a cast iron skillet, finished with a bright lemon butter sauce.

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Prep Time: 10

Cook Time: 10

Total Time: 20

Course: Main Course

Cuisine: American

Servings: servings

Calories: 340kcal

Ingredients

4 catfish fillets about 6 oz each
2 tbsp blackening seasoning (paprika cayenne, garlic powder, onion powder, thyme, oregano)
2 tbsp avocado oil
4 tbsp butter
2 tbsp lemon juice
1 clove garlic minced
Chopped parsley, for garnish

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Instructions

Pat catfish fillets dry and coat generously with blackening seasoning on both sides.
Heat avocado oil in a cast iron skillet over high heat until just smoking.
Sear fillets 3–4 minutes per side, until a dark crust forms and fish flakes easily. Remove and set aside.
Wipe out the skillet, reduce heat to medium, and melt butter.
Add garlic and cook 30 seconds, then stir in lemon juice.
Spoon lemon butter over the fillets and garnish with parsley before serving.

Nutrition

Serving: 1serving | Calories: 340kcal | Protein: 32g | Fat: 22g | Fiber: 1g

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Cooking Blackened Catfish with Lemon Butter in the kitchen

Health Benefits

Catfish is a lean protein source rich in omega-3 fatty acids.
The blackening technique uses no breading, keeping the dish naturally low-carb.
Lemon adds brightness and vitamin C without added sugar.

Pairs Well With

Pan-Fried Okra, Cornmeal-Style Crust
Cucumber and Vidalia Onion Salad