Gluten-Free Blackened Catfish

The bold, spicy flavors of the South with this perfectly blackened catfish. Each flaky fillet boasts a crispy, seasoned crust that gives way to tender, moist fish, all brought together by a savory pan sauce.

Prep: 20 min Cook: 15 min Total: 35 min Serves: 4

At a glance: This hard dinner recipe yields 4 servings in about 35 minutes (20 min prep, 15 min cook). It uses 10 ingredients — including catfish fillets, olive oil, blackened seasoning blend — and walks through 5 steps. Updated October 24, 2026. Browse more dinner recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Blackened Catfish: When preparing this dinner recipe, when preparing this recipe, always use clean utensils and cutting boards. Be particularly mindful of any spices or broths that may have come into contact with gluten-containing grains during manufacturing or packaging, and always opt for gluten-free products. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Pre-mixed seasoning blends may contain gluten as an anti-caking agent; verify each blend is gluten-free. Stock often contains yeast extract or barley derivatives; use only gluten-free stock.

Gluten-Free Notes for Gluten-Free Blackened Catfish: This recipe is naturally gluten-free, relying on cornstarch or arrowroot starch for thickening instead of gluten-containing flours. Always ensure your seasoning blends and broths are gluten-free.

Scale Recipe:

servings

Ingredient amounts update automatically

Instructions

1 Pat the catfish fillets completely dry with paper towels, as this is crucial for achieving a good sear. In a small bowl, combine the blackened seasoning blend, salt, and black pepper. Generously coat both sides of each catfish fillet with this spice mixture, pressing gently to ensure it adheres.
2 Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat until it shimmers. Carefully place the seasoned catfish fillets into the hot skillet, ensuring not to overcrowd the pan; cook in batches if necessary. Sear the fish for about 4-5 minutes per side, until a deep, dark crust forms and the fish is cooked through, flaking easily with a fork.
3 Once the catfish is cooked, remove the fillets from the skillet and set them aside on a plate, keeping them warm. Reduce the heat to medium and add the minced garlic to the skillet, sautéing for about 30-60 seconds until fragrant, being careful not to burn it.
4 Pour in the gluten-free chicken or vegetable stock and the gluten-free tamari or coconut aminos, scraping up any browned bits from the bottom of the pan to incorporate them into the sauce. In a separate small bowl, whisk together the cornstarch or arrowroot starch with the 2 tablespoons of cold water until smooth, creating a slurry. Gradually whisk this slurry into the simmering liquid in the skillet, stirring constantly until the sauce thickens to a glossy consistency, which should take about 2-3 minutes.
5 Return the seared catfish fillets to the skillet, spooning the thickened sauce over them to coat. Allow the fish to warm through in the sauce for about 1-2 minutes. Serve the blackened catfish immediately over your favorite gluten-free grain, such as rice or quinoa, or alongside gluten-free pasta, ensuring each serving is generously topped with the delicious pan sauce.

Nutrition (per serving)

568

Calories

35g

Protein

39g

Carbs

29g

Fat

Fiber

527mg

Sodium

Tips & Notes

Blackening creates a lot of smoke. Open a window and turn on the vent fan before the fillets go in.
Cast iron works best for blackening. Let it get very hot so the spice crust forms in 2-3 minutes per side.
Many blackened seasoning blends are salty. Check yours and skip the extra 1 tsp salt if it already contains salt.

Common questions

What cross-contamination risk is specific to Gluten-Free Blackened Catfish?

Check catfish fillets, olive oil, blackened seasoning blend before they go into Gluten-Free Blackened Catfish. When preparing this recipe, always use clean utensils and cutting boards. Be particularly mindful of any spices or broths that may have come into contact with gluten-containing grains during manufacturing or packaging, and always opt for gluten-free products. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Pre-mixed seasoning blends may contain gluten as an anti-caking agent; verify each blend is gluten-free. Stock often contains yeast extract or barley derivatives; use only gluten-free stock.

Which gluten-free swaps does Gluten-Free Blackened Catfish use?

Gluten-Free Blackened Catfish relies on 2 tbsp gluten-free tamari or coconut aminos and 1 tbsp cornstarch or arrowroot starch. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce.

Learn More

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