Blackened Catfish |
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Blackened Catfish

From Jackie Ourman of Celiac and Allergy-Friendly Epicurean (C.A.F.E.)


Blacked Catfish


Prep time: 5 minutes
Cook time: 25 minutes
Serves 2-3


  • 1 lb. catfish (about 2 small fillets)
  • 1-2 Tbsp. avocado oil or enough to coat the pan (you can use canola or olive oil as well)
  • Zest and juice of ½ lemon plus the other half, sliced for serving
  • 2 tsp. gluten-free Old Bay Blackened Seasoning
  • ½ tsp. garlic salt
  • ½ tsp. cayenne pepper
  • Kosher salt and fresh ground pepper to taste


  1. Heat oven to 375 degrees.
  2. In a baking dish, season catfish fillets all over with lemon zest, lemon juice, Old Bay, garlic salt and cayenne.
  3. Heat cast iron skillet over medium-high heat. Once hot, add oil and then cook catfish for about 2 minutes on each side, until nicely browned.
  4. Place the skillet with the catfish in the oven and cook until flaky and crisp around the edges, about 15-20 minutes.
  5. Season with salt and coarse ground black pepper and serve with a lemon wedge for garnish.

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