Skillet Cajun Catfish with Rice


  • 4 medium catfish fillets
  •  1 T blackening spice
  • 2 t canola oil
  • 1 small green pepper, diced, about 2/3 cup
  • ½ t dried oregano
  • 1 – 14 oz. can tomato sauce
  • 1/3 cup water
  • 2 cups cooked rice, optional


Rub fish with blackening spice. Set aside. In medium skillet over medium heat, heat oil. Add green pepper and oregano and cook until tender crisp, stirring often. Add sauce and water. Heat to a boil.

Place fish in sauce mixture. Reduce heat to medium low. Cover and cook 15-17 minutes until fish flakes easily when tested with a fork. Serve with rice if desired. Serves 4.

Blackening Spice


  • 2 T kosher salt
  • 2 T sugar
  • 1 T freshly ground black pepper
  • 2 T sweet paprika
  • 1 t cayenne pepper, or to taste
  • 1 T dried thyme
  • 1 T dried oregano


Combine all ingredients in a bowl and stir well to blend. Store in an airtight glass jar in a cool, dark place for up to 6 months. This recipe makes enough for several meals. Tastes great on salmon, snapper, catfish and shrimp. Is also good on meats. Use it as a blackening spice or as a grill rub.


NutritionalInfo_SkilletCatfishSkills: chopping, working at the stove

Equipment: large skillet with a cover

Catfish recipe submitted by Allyson Hicks, Little Rock, AR

Blackening Spice: Salmon: A Cookbook by Diane Morgan

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