Bayou Blaze Blackened Catfish Recipe (Card #3 of Miss Loretta’s AI-Enhanced Cookbook Series)

By Dan, Founder of Bake, Braise & Blaze

Welcome to Card #3 of Miss Loretta’s Kitchen Gospel—a ten-part collector series that blends Southern soul with smart storytelling. This week’s recipe? A fiery favorite: Bayou Blaze Blackened Catfish. It’s bold, smoky, and seasoned with sass.

Southern Flavor Meets Collector Fire

Looking for the best blackened catfish recipe with bold Cajun flavor and Southern soul? You’ve found it—but you won’t find it all here. This is Card #3 in Miss Loretta’s Southern Spice Cookbook, a collector-style series where each recipe is paired with a handcrafted spice blend from the Blaze Box.

Bayou Blaze Blackened Catfish is a fiery favorite—smoky, soulful, and unapologetically Southern. The full recipe lives on the card. To cook it right, you’ll need the Bayou Blaze seasoning blend, sold separately and never shared. Miss Loretta doesn’t give away her blends. She serves them.

What Is Blackened Catfish?

Blackened catfish is a classic Southern dish where fish fillets are coated in a bold spice rub and seared in a smoking-hot cast iron skillet. The result? A dark, flavorful crust that locks in juicy, flaky goodness.

This technique was born in Louisiana kitchens and perfected by porch cooks who knew that a little smoke and spice could turn humble catfish into a showstopper.

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🍳 How to Cook Bayou Blaze Blackened Catfish

We won’t give away the full recipe—but here’s the process:

1. Start with fresh catfish fillets. Pat them dry to ensure a crisp crust.

2. Generously rub Bayou Blaze seasoning on both sides. This blend is sold separately and crafted for this dish.

3. Heat a cast iron skillet until it’s smoking hot. No oil needed—just dry heat and confidence.

4. Sear the fillets for 2–3 minutes per side until a deep crust forms.

5. Serve immediately with grits, greens, or skillet cornbread.

Note: The full recipe lives on Card #3. Bayou Blaze is sold separately. You need both to bring the blaze home.

🎴 Collector Card #3: Bayou Blaze Blackened Catfish

Flavor Profile: Fiery, smoky, soulful Spice Level: 🔥🔥🔥Loretta’s Take: “If it ain’t smokin’, it ain’t Southern.”Backstory: Born under the cypress trees and perfected on porch swings, this dish carries the heat of a Southern summer and the soul of a Saturday fish fry.

❓ FAQ: Blackened Catfish Tips

Q: Can I use other fish besides catfish?A: Yes. This technique works with tilapia, red snapper, salmon, or Mahi-Mahi—any firm, flaky fish that can handle high heat and bold seasoning.

Q: Is the Bayou Blaze seasoning recipe included?A: No. The blend is proprietary and sold separately. The cookbook includes the recipe that uses it—not the blend itself.

Q: Do I need a cast iron skillet?A: It’s highly recommended for that signature crust. Stainless steel can work, but cast iron brings the blaze.

📚 About the Cookbook: Miss Loretta’s Southern Spice

This AI-enhanced cookbook blends soulful storytelling with smart formatting and collector appeal. Each card includes:

• A full recipe with Southern flair

• A rich backstory from Miss Loretta’s kitchen

• A pairing with a Blaze Box spice blend

• Tips, swaps, and soulful serving suggestions

Card #3: Bayou Blaze Blackened Catfish is available now. Want to cook it? Grab the card and the blend. Want the full experience? Collect all 10.

📣 How to Get the Recipe

• Want to cook it? Buy the Bayou Blaze blend here and get the card.

• Want the full set? Stay tuned—Cards 4 through 10 are coming soon.

Miss Loretta doesn’t gatekeep. She curates.