Cajun Seared Fish Fillets

Recipes / Cajun Seared Fish Fillets



Looking for an alternative to fried fish, without losing all the flavor? Blackened fish is every bit as authentic as a classic Cajun fish fry! Whether you’re jonesing for catfish or drum, our blackened seasoning packs all the flavor, while keeping it on the lighter side.


  • 2 Tbsp. Louisiana Fish Fry Cajun Blackened Seasoning
  • 2 fillets of your favorite fish
  • 1/2 stick of butter, divided


    Sprinkle Louisiana Fish Fry Cajun Blackened Seasoning on both sides of the fish fillets. In a large sauté pan, bring 2 tablespoons of butter to a simmer. Place fillets into skillet and sauté for 2-3 minutes until just starting to brown. Flip fillets and cook for another 2-3 minutes until desired doneness is achieved. With heat off, add the remaining 2 tablespoons of butter and let melt slowly; swirling pan from side to side. Serve on top of a bed of dirty rice made with Louisiana Fish Fry Dirty Rice Mix for some “Louisiana Lagniappe.” Serve and savor!


    Best Fish to Fry

    The best fish for frying tends to be lean and neutrally flavored, like catfish. (Oysters and peeled shrimp work great, too, of course!) Heartier fish like tuna and snapper are best for grilling or pan-searing.

    Seafood Temperatures

    Keep all seafood below 40 degrees, in the coldest part of your refrigerator, for one or two days at most. Exceptions include live oysters, which can keep up to a week if stored cupped side down, wrapped in damp towels or newspapers. Live crawfish should be cooked on the day they’re purchased.

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