Blackened Catfish Ramen
Blackened catfish is Louisiana soul food at its finest, the fish coated in a potent blend of Cajun spices and seared in a screaming hot pan until the crust turns dark and crusty while the flesh stays moist and flaky underneath. It's the kind of cooking that requires ventilation and sets off smoke alarms, but the result is worth the drama. Putting it over ramen noodles in a spicy, Cajun-spiced broth creates this fusion that shouldn't work but absolutely does, Southern comfort food meeting Japanese noodles in a smoky, spicy collision. The catfish is mild enough to absorb all those bold spices, and the broth ties everything together with warmth and depth. Open a window before you start cooking.
Black fire on white flesh—Louisiana meets Tokyo—spice speaks two languages.
Let Me Tell You...
I had blackened catfish for the first time at a restaurant in New Orleans where the waiter warned me the kitchen would get smoky and asked if I wanted to move to a different table.
I stayed because I was curious, and when the fish arrived with its dark, almost burnt-looking crust that turned out to be perfectly seasoned spice blend, I understood why this technique exists.
The outside was crunchy and intensely flavored while the inside was sweet and tender, and I ate it with my eyes watering from the spice and a stupid grin on my face.
Blackening requires extremely high heat to work properly.
Making your own Cajun blackening spice is worth the effort because you can control the heat level and freshness, and it takes about two minutes to throw together.
The base is paprika, cayenne, garlic powder, onion powder, oregano, and thyme, but every cook in Louisiana has their own ratio and their own secret additions.
I like mine heavy on the paprika for color and moderate on the cayenne so it's spicy but not painful.
The spices should coat the fish completely, creating a thick layer that will turn into that characteristic black crust.
You'll use it on everything once you discover how good it is.
The broth for this ramen is basically a lighter version of what you'd find in gumbo, chicken stock flavored with Cajun spices and a little heat from cayenne.
I add okra if I have it because the slight sliminess actually helps thicken the broth and the flavor is distinctly Southern.
The noodles soak up all that spicy liquid, and each bite of catfish gives you a hit of that crusty, intensely seasoned exterior.
It's fusion cooking that makes sense geographically, Louisiana and Japan both being serious about their relationship with fish.
Blacken one fillet at a time for the crustiest results and best heat control.
This ramen is what I make when I want something bold and exciting, the kind of meal that wakes up your taste buds and makes you feel alive.
The smokiness from the blackening, the heat from the cayenne, the comfort of the noodles in broth, it all comes together into something that feels both familiar and new.
Just make sure your smoke detector isn't too sensitive, because blackening is not a technique for the faint of heart or the poorly ventilated.
Ingredients
- 2 packages ramen noodles (discard seasoning packets)
- 2 catfish fillets (about 6 oz each)
- 4 cups chicken broth
- 2 tablespoons paprika
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 4 tablespoons unsalted butter, divided
- 1/2 cup sliced okra (fresh or frozen, optional)
- 3 green onions, sliced
- 1 lemon, cut into wedges
- Salt and black pepper, to taste
Preparation
- Make the blackening spice: In a small bowl, combine paprika, cayenne, garlic powder, onion powder, oregano, thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well.
- Pat the catfish fillets completely dry with paper towels. Melt 2 tablespoons butter and brush both sides of each fillet. Press the blackening spice generously onto both sides of the fish, coating completely.
- In a medium pot, bring the chicken broth to a simmer. Add 1 teaspoon of the blackening spice blend and the sliced okra (if using). Cook for 10 minutes.
- Heat a cast iron skillet over high heat for at least 5 minutes until smoking hot. Turn on your exhaust fan and open windows.
- Add 1 tablespoon butter to the skillet. Immediately add one catfish fillet. Cook for 2-3 minutes without moving until the bottom crust is dark and the edges are opaque.
- Flip carefully and cook for another 2 minutes until the fish is cooked through and the crust is blackened. Transfer to a plate. Repeat with remaining butter and second fillet.
- While the fish cooks, cook the ramen noodles according to package instructions. Drain and divide between two serving bowls.
- Ladle the hot Cajun broth over the noodles, including the okra.
- Place one blackened catfish fillet on top of each bowl. Garnish with sliced green onions.
- Serve immediately with lemon wedges for squeezing over the fish.