Eggless Blackened Fish
Bold, smoky, and deeply satisfying, this Cajun-inspired dish delivers a crackling spice crust and tender, flaky fish in under 20 minutes. A homemade blend of smoked paprika, sweet paprika, oregano, thyme, garlic powder, onion powder, cayenne, and black pepper does all the heavy lifting — no store-bought seasoning packets needed, and nothing hiding in the ingredient list. Melted butter brushed generously over each fillet is the secret to that gorgeous, deeply charred crust that forms when the fish hits a screaming-hot cast iron pan. The whole process is naturally free of eggs at every step, so there's no swapping or substituting required — just real, straightforward cooking. Firm white fish like catfish, tilapia, or mahi-mahi all work beautifully here, and the recipe makes four fillets, so it's just as good for a weeknight dinner as it is for feeding a crowd. A squeeze of lemon and a handful of fresh parsley at the end cut through the heat and round out every bite. If you've never cooked fish in a cast iron skillet before, this recipe will absolutely convert you.
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Learn more →Ingredients
4 servings
For the blackening spice
- 1 tsp smoked paprika
- 1 tsp sweet paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper
- ½ tsp ground black pepper
- 1 tsp kosher salt
For the fish
- 4 firm white fish fillets (such as catfish, tilapia, or mahi-mahi), about 6 oz each, ¾–1 inch thick
- 3 tbsp unsalted butter, melted
- 1 tbsp neutral oil (such as avocado oil or canola oil)
For serving
- lemon wedges, for serving (optional)
- fresh flat-leaf parsley, chopped, for serving (optional)
Instructions
- 1
In a small bowl, combine the smoked paprika, sweet paprika, dried oregano, dried thyme, garlic powder, onion powder, cayenne, black pepper, and kosher salt. Stir until evenly mixed.
- 2
Pat the fish fillets completely dry with paper towels. Brush both sides of each fillet generously with the melted butter, then press the spice blend firmly onto both sides, coating evenly.
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