Gluten-Free Blackened Catfish
By the Gluten Free Recipes team ·
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.
At a glance: This hard dinner recipe yields 4 servings in about 55 minutes (20 min prep, 35 min cook). It uses 10 ingredients — including catfish fillets, olive oil, blackened seasoning blend — and walks through 5 steps. Updated . Browse more dinner recipes or return to all gluten-free recipes.
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 certified 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 certified gluten-free. Stock often contains yeast extract or barley derivatives; use only certified 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 certified gluten-free.
Ingredients
- 4 x 6oz catfish fillets
- 2 tbsp olive oil
- 1 tbsp blackened seasoning blend (ensure GF)
- 1 tsp salt
- 0.5 tsp black pepper
- 3 cloves garlic, minced
- 1 cup GF chicken or vegetable stock
- 2 tbsp GF tamari or coconut aminos
- 1 tbsp cornstarch or arrowroot starch
- 2 tbsp cold water
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 GF chicken or vegetable stock and the GF 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)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
- Pound chicken breasts to an even thickness so they cook uniformly without drying out on the edges.
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