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Origins in a Modern Kitchen: The Finch and its Exquisite Blackened Catfish
Imagine stepping into a haven of culinary artistry in Nashville, where Southern comfort food meets refined elegance. The story of The Finch unfolds as a stylish, modern eatery where classic Southern flavors are elevated with a touch of global inspiration and a focus on fresh, seasonal ingredients.
The Finch isn’t just a restaurant; it’s a celebration of Southern hospitality with a sophisticated twist. The name evokes a sense of lightness and grace, hinting at the restaurant’s delicate approach to Southern cuisine. The ambiance is chic and inviting, featuring natural light, clean lines, and a relaxed yet refined atmosphere.
During my visit to The Finch, amidst the understated elegance, I had the distinct pleasure of experiencing their Blackened Catfish. This wasn’t just a typical Southern dish, it was a masterpiece of flavor and texture. The perfectly blackened catfish, with its crispy crust and flaky, tender interior, showcased the chef’s skill and the restaurant’s commitment to using high-quality ingredients.
Savoring that Blackened Catfish at The Finch, I realized that this establishment is more than just a place to dine; it’s a place to experience the art of Southern cuisine with a modern sensibility. It honors the traditions of Southern cooking while embracing innovation, creating dishes that are both comforting and exciting. The origin of The Finch likely lies in the vision of its creators to establish a venue that captures the spirit of Southern hospitality while injecting contemporary Nashville energy—a place where guests can enjoy elevated Southern fare in a stylish and inviting setting. It’s a testament to the enduring appeal of Southern cuisine and its ability to create memorable dining experiences.
If you’re looking for a taste of Southern sophistication in a stylish and inviting setting in Nashville, The Finch is a destination that should be high on your list. It’s a place to experience the best of Southern hospitality with a modern twist, much like the unforgettable Blackened Catfish I had the pleasure of enjoying.
A Celebration of Southern Flair: Crafting Your Own Flavorful Blackened Catfish
To capture the refined, vibrant essence of The Finch’s celebrated Blackened Catfish in your own kitchen, begin with fresh catfish fillets and a blend of aromatic spices, and a touch of Southern inspiration. This culinary journey celebrates the bold flavors and satisfying textures of well-prepared Southern cuisine, much like the elevated ethos at The Finch.
Embarking on this endeavor is a lesson in appreciating the delightful contrast between a crispy, spiced crust and the tender, flaky interior of perfectly cooked catfish. Focus on the generous seasoning and the high-heat cooking that creates the signature blackened exterior. Start by selecting fresh catfish fillets and assembling your aromatic spice blend, the foundation of this flavorful dish.
Consider incorporating elements that reflect The Finch’s focus on highlighting fresh, quality ingredients. A simple drizzle of olive oil or melted butter helps the spices adhere and enhances the richness of the fish. The key is to allow the bold flavors of the blackening spices to permeate the catfish while maintaining its delicate texture.
Pay close attention to the skillet heating process, ensuring it’s hot enough to create that signature blackened crust without burning the spices. The quick cooking time preserves the moisture of the fish. The aroma filling your kitchen will be a testament to the simple yet profound transformation of fresh fish and aromatic spices.
As you prepare this flavorful dish, you’ll appreciate the ease and satisfaction of creating something both comforting and exciting. It’s a celebration of classic Southern flavors with a refined touch, minimal fuss, and the pure pleasure of enjoying a simply prepared yet boldly flavorful dish, inspired by the artistry of The Finch.
Chef’s Notes: Spicy Pan-Seared Catfish
• Extra Heat – For those who enjoy a spicier kick, consider adding a pinch of cayenne pepper to the spice rub for an extra layer of heat.
• Serving Suggestions – Pair the catfish with a crisp green salad or roasted vegetables to balance the spice and add freshness to the meal.
• Citrus Brightness – A squeeze of fresh lemon or lime juice just before serving can brighten the dish and enhance the flavors of the spices.
• Leftover Ideas – If you have any leftover fillets, they make excellent fish tacos! Simply flake the fish and top with slaw for a delicious twist.
• Fat Options – If you prefer a lighter fat option, you can swap the butter for avocado oil; just be mindful of the smoke point to avoid burning.
• Fish Alternatives – If catfish isn’t available, you can substitute with any firm white fish like tilapia or haddock for a similar texture and flavor.
• Spice Blend Customization – Feel free to adjust the spice blend to your taste; adding fresh minced garlic instead of garlic powder or using fresh herbs can enhance the flavor profile.
• Cooking Technique – Ensure your cast iron skillet is properly heated before adding the fish; this prevents soggy crusts and ensures a rapid sear for a perfect crust.
• Resting Time – Allow the fillets to rest for 1–2 minutes after cooking; this helps redistribute the juices for a moist and flavorful bite.
• Garnish Ideas – Garnish with lemon wedges or fresh herbs like parsley or cilantro for added color and flavor.
Spicy Pan-Seared Catfish
Get ready to ignite your dinner routine with this Spicy Pan-Seared Catfish! In under 20 minutes, you’ll coat tender fillets in a bold blend of paprika, garlic, and lemon pepper, then sizzle them to crispy perfection in melted butter. It’s a flavor-packed, low-carb wonder that elevates weeknight meals to restaurant quality. Whether you’re serving family or entertaining friends, this easy, high-protein dish delivers Southern-inspired vibes without the fuss. Let’s dive in and bring that Creole heat to your kitchen tonight!
4
servings8
minutes10
minutes300
kcal18
minutesKeep the screen of your device on
Ingredients
- Spice Rub Mix
1 ½ tablespoons smoked paprika
2 teaspoons garlic powder
1 ½ teaspoons dried basil
1 ½ teaspoons lemon pepper seasoning
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon sea salt
1 teaspoon coarsely ground black pepper
- Protein Fat
4 fillets catfish fillets (about 6 ounces each), patted dry
⅓ cup unsalted butter or ghee, melted
- Alternative Ingredients
Smoked paprika replaces regular paprika for deeper color and flavor.
Any firm white fish tilapia, haddock stands in for catfish.
Ghee or clarified butter works instead of unsalted butter for higher smoke point.
Lemon zest plus cracked pepper can substitute lemon pepper seasoning.
Fresh minced garlic may replace garlic powder use 1 garlic clove.
Finely chopped onion can swap for onion powder ½ small onion.
Fresh basil leaves can replace dried basil use double amount.
Dried oregano stands in for thyme at equal measure.
Kosher salt works in place of sea salt.
White pepper can replace black pepper for a milder heat.
Directions
- Spice Preparation – In a medium mixing bowl, whisk together all dry seasonings (about 2 minutes). Ensuring even distribution of each spice is key for balanced flavor. This step boosts your confidence in homemade blends.
- Fillet Coating – Brush each catfish piece with melted butter (approx. 2 minutes). Generously sprinkle the spice rub on both sides, pressing gently to adhere. Remember: a good crust comes from good contact.
- Skillet Heating – Place a cast iron skillet over high heat and let it heat for 5–7 minutes until shimmering hot. Proper pan temperature prevents soggy crusts and ensures rapid sear. Use an infrared or instant-read thermometer if available (approx. 5 minutes).
- Cooking Fillets – Lay two fillets flat in the skillet; drizzle 1 tablespoon of butter over them. Sear for 2–3 minutes per side until a dark crust forms and fish flakes easily (about 6 minutes total). Flip only once to preserve the crust.
- Rest Serve – Transfer fillets to a warm plate and let rest for 1–2 minutes. Resting redistributes juices for a moist bite. Garnish with lemon wedges or fresh herbs if desired.
Equipment
- cast iron skillet
- Mixing Bowls
- measuring cups and spoons
Notes
- • For extra heat, add a pinch of cayenne to the rub.
• Serve alongside a crisp green salad or roasted vegetables to balance the spice.
• A squeeze of fresh lemon or lime before serving brightens the dish.
• Leftover fillets make great tacos—flake the fish and top with slaw.
• If you prefer a lighter fat option, swap butter for avocado oil, but watch the smoke point.
Nutrition Facts
- Calories: 300kcal
- Fat: 20g
- Saturated Fat: 8g
- Trans Fat: 0.5g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 9g
- Cholesterol: 75mg
- Sodium: 350mg
- Potassium: 400mg
- Carbohydrates: 1g
- Fiber: 0.5g
- Sugar: 0g
- Protein: 24g
- Vitamin A: 800IU
- Vitamin C: 1mg
- Calcium: 20mg
- Iron: 0.5mg
FAQs: Spicy Pan-Seared Catfish
Can I use a different type of fish?
Yes, you can substitute catfish with any firm white fish, such as tilapia or haddock, for a similar cooking method and flavor.
How long do I need to cook the catfish?
Cook the catfish for about 2–3 minutes per side until a dark crust forms and the fish flakes easily, totaling around 6 minutes.
What if I don’t have smoked paprika?
You can use regular paprika, but smoked paprika adds a deeper flavor and color to the dish.
Can I make this dish ahead of time?
While the catfish is best served fresh, you can prepare the spice rub in advance and store it in an airtight container.
What can I serve with spicy catfish?
This dish pairs well with a crisp green salad, roasted vegetables, or even over a bed of rice or quinoa.
How do I ensure the catfish has a crispy crust?
Make sure your skillet is hot enough before adding the fish, and avoid flipping the fillets too often to maintain the crust.
Can I use oil instead of butter?
Yes, you can use ghee or avocado oil instead of unsalted butter; just be cautious of the smoke point.
What if I want a milder flavor?
You can reduce the amount of lemon pepper seasoning and omit any additional spices like cayenne to make it milder.
How do I store leftovers?
Store any leftover catfish in an airtight container in the refrigerator for up to 2 days; reheat gently to avoid drying it out.
Can I add vegetables to the skillet?
Yes, you can add vegetables like bell peppers or zucchini to the skillet while cooking the catfish for a complete one-pan meal.
More Catfish Recipes
Crispy Catfish Sliders
Cooks in 100 minutesDifficulty: EasyGet ready to wow your guests with these Crispy Catfish Sliders! Packed with golden-fried fish, a zesty buttermilk marinade, and a tangy homemade slaw, this recipe delivers Southern charm in every bite. Whether you’re hosting a backyard BBQ or craving a weeknight seafood feast, this slider will become your go-to showstopper. Let’s fry up some fun!
Blackened Catfish Delight
Cooks in 20 minutesExperience the bold flavors of this perfectly blackened catfish dish inspired by classic Cajun techniques. With a crispy, spice-crusted exterior and tender, flaky interior, this recipe brings a touch of Louisiana magic to your table. Ideal for those evenings when you crave a gourmet yet easy-to-prepare meal, it’s sure to impress your guests. Let the rich butter and vibrant spices transport you to the heart of Cajun country—simple, healthy, and bursting with flavor!
Smoked Catfish Delight
Cooks in 860 minutesDifficulty: EasyExperience the rich, smoky flavor of this exquisitely cured catfish that delivers a perfect balance of salt and subtle sweetness. Expertly transformed through a simple cure and slow smoking, each bite offers tender, firm fish with an irresistible smoky aroma. Ideal for dinner parties, relaxed weekends or as the star ingredient in your favorite chowder or gumbo, this recipe turns humble catfish fillets into a gourmet treat. Discover a culinary delight that embodies simple, healthy, and affordable indulgence—your next showstopping seafood dish awaits!
