Tennessee-Style Blackened Catfish with Spiced Red Pepper Sauce
Pan-seared catfish fillets coated in a spicy blackening seasoning, served with a smoky red pepper sauce reflecting Upper South flavors. This southern united states-inspired seafood ready in about 30 minutes blends (6 oz each) catfish fillets, paprika, cayenne pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (6 oz each) catfish fillets
- 2 tbsp paprika
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1.5 tsp kosher salt
- 1 tsp black pepper
- 4 tbsp unsalted butter
- 1 large, roasted and chopped red bell pepper
- 1 tsp smoked paprika
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 2 tbsp olive oil
Instructions
- Step 1: In a small bowl, combine 2 tbsp paprika, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1.5 tsp kosher salt, and 1 tsp black pepper to make the blackening spice.
- Step 2: Pat 4 catfish fillets dry and evenly coat both sides with the blackening spice.
- Step 3: Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large heavy skillet over medium-high heat until shimmering and foaming.
- Step 4: Add catfish fillets and cook for 3-4 minutes per side until the crust is dark and fish flakes easily with a fork. Remove and keep warm.
- Step 5: For the red pepper sauce, combine 1 large roasted and chopped red bell pepper, 1 tsp smoked paprika, 1 tbsp apple cider vinegar, 1 tbsp honey, and 2 tbsp melted unsalted butter in a blender. Puree until smooth.
- Step 6: Warm the sauce gently in a small saucepan over low heat until heated through.
- Step 7: Serve the blackened catfish with a generous drizzle of the spiced red pepper sauce.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tennessee-Style Blackened Catfish with Spiced Red Pepper Sauce take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Tennessee-Style Blackened Catfish with Spiced Red Pepper Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Tennessee-Style Blackened Catfish with Spiced Red Pepper Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tennessee-Style Blackened Catfish with Spiced Red Pepper Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Tennessee-Style Blackened Catfish with Spiced Red Pepper Sauce?
Southern United States seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
