Step by step

Method

4 steps

1. 1

   Pat 1–1½ pounds firm white fish fillets (catfish, redfish, tilapia, or cod) very dry — wet fish steams instead of blackening. Mix a blackening rub: 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme or oregano, ½–1 teaspoon cayenne (to heat), 1 teaspoon salt, ½ teaspoon black pepper. Optional pinch of brown sugar. Coat both sides of the fish generously; press the spices on.

2. 2

   Heat a cast-iron skillet over medium-high until it's nearly smoking — blackening needs serious heat. Add 1–2 tablespoons butter or oil (butter browns the spices better). Lay fillets in without crowding; cook 2–3 minutes until the underside is dark mahogany-blackened (not burnt-acrid) and the edges turn opaque.

3. 3

   Flip carefully and cook 2–3 minutes more until the fish flakes and hits about 145°F. The kitchen will get smoky — crack a window. Don't keep flipping; one flip is enough.

4. 4

   Rest 1 minute. Serve with lemon wedges, rice, or a simple slaw. You want spicy, crusty blackened fish with a moist flake inside — not gray steamed fillets or charcoal-bitter burnt spices.