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Blackened Fish (Classic)

Blackened Fish (Classic)

Updated January 22, 2026

Fish coated in Cajun spices and seared in a cast iron pan heated to 500-550°F surface temperature until charred.

Paul Prudhomme invented this technique at K-Paul's in New Orleans. Redfish is traditional but any firm white fish works.

The spice blend can be made in advance. This is best done outdoors on a propane burner.

Cook time
30 min
Rating
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Ingredients

Scale
Measurement units
  • 4 6-oz pieces Redfish, drum, or catfish fillets
  • ½ cup Butter, melted
  • 2 tbsp Paprika
  • 1 tsp Cayenne pepper
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Dried thyme
  • 1 tsp Dried oregano
  • 1 ½ tsp Salt
  • 1 tsp Black pepper
  • ½ tsp White pepper
  • 4 Lemon wedges

Instructions

Make the spice blend
Mix paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, black pepper, and white pepper in shallow dish.
Ingredients
  • paprika (2 tbsp)
  • cayenne (1 tsp)
  • garlic powder (1 tsp)
  • onion powder (1 tsp)
  • thyme (1 tsp)
  • oregano (1 tsp)
  • salt (1 ½ tsp)
  • black pepper (1 tsp)
  • white pepper (½ tsp)
Blacken the fish
Heat cast iron over highest heat 10 minutes until surface reaches 500-550°F (use infrared thermometer, or until a drop of water vaporizes instantly). Dip fish fillets in melted butter, then press into spice blend on both sides. Place in hot pan. Cook 2 minutes without moving until blackened. Flip and cook 2 minutes more. Drizzle with remaining butter. Serve with lemon wedges.
Equipment
  • cast iron skillet
Ingredients
  • fish fillets (4 6-oz pieces)
  • melted butter (½ cup)
  • lemon wedges (4 wedges)

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