Blackened Cajun Catfish

Crisp flaky catfish coated in tasty Cajun-style spices with a tangy cherry salsa makes a sensational supper from Paul Bloxham
By Paul Bloxham
Blackened Cajun Catfish
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 25 minutes
  • Effort: medium



  • 3 tbsp grapeseed oil
  • 4 catfish fillets, ach 175g
  • 20 g butter
  • 2 sweet potatoes, peeled, diced and cooked
  • 400 g spinach leaves
  • salt, and fresh ground black pepper

For the blackening mix:

  • 1 tbsp salt
  • 1 tbsp cayenne pepper
  • 1 tbsp paprika
  • 1 tbsp garlic salt
  • 1 tbsp pepper
  • 1/2 tbsp turmeric
  • 1/2 tbsp dried oregano
  • 1/2 tsp dried thyme
  • 1 tsp cumin

For the salsa:

  • 4 plum tomatoes
  • 1 red onion, finely sliced
  • 1 tbsp dried cherries, soaked in 2 tbsp bourbon
  • zest and juice of 1 limes
  • 4 tbsp olive oil

Tips and Suggestions

Lime or lemon juice can be substituted for the bourbon if preferred.


1. Mix together all of the Cajun spice mix and store in an airtight container until required.

2. Heat 2 tablespoons of the oil in a non-stick frying pan over high heat. Season both sides of each catfish fillet with the blackening seasoning and fry for 2 1/2 minutes on each side.

3. In a separate pan, heat the remaining oil and butter together and fry the sweet potato for a minute, and then stir in the baby spinach and stir until wilted. Season with salt and freshly ground black pepper and set aside.

4. To make the salsa simply mix together the tomato, red onion, cherries, lime juice and olive oil. Season to taste.

5. Pile the spinach and sweet potato onto a plate, top with the catfish and finally some sour cherry salsa. Serve immediately.

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