This Blackened Catfish with Cream Sauce is rich, smoky, and packed with flavor. Perfectly seasoned catfish fillets are pan seared until golden and slightly crisp, then topped with a delicious garlic parmesan tomato cream sauce.
You gotta try this Southern Fried Catfish and these Garlic Butter Salmon Bites while you're here too!
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If you've ever tried Pappadeaux Seafood version of blackened catfish recipe with creamy sauce, you know how delicious this is! This is the copycat recipe that delivers bold spices, tender flaky fish, and a smooth, velvety finish that pairs beautifully with rice, mashed potatoes, or roasted vegetables.
Ingredients for Blackened Catfish
See recipe card for ingredient quantities and full instructions.
Making this catfish dinner cannot be any easier. It is the perfect solution to a quick and easy meal. Here's what you need:
- Catfish fillets: grab the boneless skinless catfish fillets from your local grocery store's seafood department
- Seasoning: you will make a simple blackening seasoning for the fish.
- Olive oil and butter: the oil will be used as a binder to help the seasonings adhere. The butter will be used to sear the fish.
- Cream sauce: heavy cream, minced garlic, diced tomatoes, and parmesan cheese are the main ingredients for the
Blackening Seasoning for Catfish
To make a blackened seasoning for the fish you will need:
- Paprika
- Garlic powder
- Onion powder
- Black pepper
- Dried thyme and oregano
- Cayenne pepper (adjust to taste because it's spicy)
How to Make Blackened Catfish Recipe
See recipe card for ingredient quantities and full instructions.
Here is a quick breakdown of how to make this blackened catfish recipe
- Step 1: Use paper towels to dry off the fish, then drizzle with olive oil.
- Step 2: Season both sides of the catfish evenly, and pat the seasoning into the fish.
- Step 3: Add the catfish fillets into the hot skillet and sear on each side for 3-5.
- Step 4: Take the fish out and let it rest while you make the cream sauce.
- Step 5: Saute tomatoes and garlic.
- Step 6: Add the heavy cream and parmesan cheese and stir until combined and thickened.
Pro Tips for the Perfect Blackened Catfish
- Use fresh or properly thawed catfish for best texture
- Pat fish dry to help seasoning adhere
- Don’t overcrowd the skillet
- Let sauce simmer slowly for maximum creaminess
- Add a splash of white wine for extra depth
Best Sides for Catfish
These sides compliment the the rich flavors of blackened catfish with parmesan cream sauce perfectly:
- Garlic Mashed Potatoes
- Steamed rice
- Buttery corn on the cob
- Sauteed Green Beans
- Dirty Rice
FAQs
Yes, this recipe works well with tilapia, cod, or even red snapper.
It has a mild to moderate heat level, but you can easily adjust the heat level with the cayenne pepper.
Yes, prepare the sauce, then reheat it before serving.
📖 Recipe
Ingredients
- 4 Catfish fillets boneless and skinless
- 1 tablespoon Olive oil
- 1 tablespoon Cajun seasoning
- 2 teaspoons Paprika
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- ½ teaspoon Black pepper
- ½ teaspoon Dried thyme
- ¼ teaspoon Cayenne pepper optional but recommended
- 1 tablespoon Butter to sear fish
Cream Sauce
- 1 tablespoon Butter
- 1 ½ cup Heavy cream
- 3 cloves Garlic minced
- ½ cup Tomatoes diced
- ½ cup Parmesan cheese grated
- Salt and pepper to taste
- Fresh parsley for garnish optional
Instructions
- In a small bowl, mix together the cajun seasoning, paprika, garlic powder, onion powder, black pepper, thyme, and cayenne pepper. Pat the catfish dry and drizzle the olive oil over the top.
- Sprinkle the seasonings evenly over both sides of the catfish and pat it in so that it sticks to each side.
- Heat olive oil or butter in a skillet over medium-high heat. Add seasoned catfish and cook 3–4 minutes per side until blackened and flaky. Remove from pan and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant. Stir in diced tomatoes and cook for 2–3 minutes. Pour in heavy cream and let simmer until slightly thickened. Stir in parmesan cheese until smooth and creamy.
- Return catfish to the skillet and spoon the cream sauce over the top. Simmer for 2–3 minutes until everything is heated through. Garnish with fresh parsley if desired.
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