Q1: What is the absolute best pan to use for "blackening" fish?

The number one, classic choice is a well-seasoned cast-iron skillet . Cast iron is fantastic because it can get screaming hot and, most importantly, it holds that heat very evenly. This allows you to get that beautiful, dark, and crispy crust on your spice rub very quickly without the fish sticking to the pan.

Q2: How do I know for sure when my catfish is cooked through without it being dry?

The best visual cue for perfectly cooked catfish is to gently press on the thickest part of the fillet with a fork. If the fish is cooked, the flesh will separate easily into large, opaque flakes . If it is still translucent or resists flaking, it needs a little more time.

Q3: Can I make the mango avocado salsa ahead of time?

This salsa is at its absolute best, freshest, and most vibrant when it is made on the day you plan to serve it. You can make it up to a few hours in advance and store it in an airtight container in the refrigerator. The lime juice will help to prevent the avocado from browning too quickly.

Q4: Can I grill this catfish instead of pan-frying it?

Yes, you can, but you will need to be careful. Catfish is a more delicate fish than something like salmon or swordfish. The best way to grill it is to make sure your grill grates are very clean and very well-oiled . You can also use a cedar plank or a fish basket to prevent the fillets from falling apart or sticking to the grill.

Q5: Can I use a different kind of paprika in the spice rub?

Of course! While a standard, sweet paprika is a great choice, you could also use a smoked paprika to add an even deeper, smokier flavor to the dish, or a hot paprika if you would like a little extra spicy kick.

The Best Easy Blackened Catfish with Mango Salsa

A healthy and flavorful recipe for blackened catfish served with a fresh mango and avocado salsa. The catfish fillets are coated in a homemade blackened spice rub made with oregano, cumin, and paprika, then allowed to marinate briefly. They are pan-seared in a cast-iron skillet until cooked through and flaky. The dish is topped with a simple and refreshing salsa made from cubed mango and avocado, finely chopped red onion, fresh cilantro, and lime juice.

Author: Evelyn

Ingredients

2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons paprika
2 1/4 teaspoons pepper, divided
3/4 teaspoon salt, divided
4 catfish fillets (6 ounces each)
1 medium mango, peeled and cubed
1 medium ripe avocado, peeled and cubed
1/3 cup finely chopped red onion
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
2 teaspoons olive oil

Instructions

In a small bowl, combine the oregano, cumin, paprika, 2 teaspoons of the pepper, and 1/2 teaspoon of the salt to create the seasoning blend. Rub this mixture all over the catfish fillets.
Place the seasoned fillets in a dish, cover, and refrigerate for at least 30 minutes.
While the fish marinates, prepare the salsa. In a separate small bowl, combine the cubed mango, cubed avocado, red onion, cilantro, lime juice, and the remaining 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Chill the salsa until you are ready to serve.
In a large cast-iron skillet, heat the olive oil over medium heat.
Add the catfish fillets to the hot skillet and cook for 5-7 minutes on each side, until the fish flakes easily with a fork.
Serve the cooked catfish fillets topped with the mango avocado salsa.

Notes

Letting the catfish marinate in the dry rub for at least 30 minutes is a key step that allows the flavors to penetrate the fish.
Using a cast-iron skillet is recommended for achieving a good ‘blackened’ sear on the fish.
The fresh, cool salsa provides a perfect contrast to the warm, spiced fish.

Find it online: https://cookupjoy.com/catfish-with-mango-salsa/