BLACKENED CATFISH
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 4h23m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat a cast iron skillet to medium high with peanut oil.
- Mix dry ingredients together. Cover both sides of catfish with the seasoning mix and place in skillet.
- Cook on one side for 4 minutes and turn when cooked halfway through. Cook for another 4 minutes on the other side. Remove from pan and serve with Cajun remoulade.
- Mix all ingredients together well. Cover and refrigerate until ready to serve.
CAJUN BLACKENED CATFISH
This is a recipe that I obtained from a very good Cajun friend who is a native of Lafayette, Louisiana. His family adopted me (friendly) many years ago and we have swapped Cajun and Creole recipes through the years.
Provided by Paul Schultz
Categories Seafood Fish Catfish
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- In a shallow bowl, mix together the black pepper, garlic powder, onion powder, paprika, parsley, cayenne pepper, kosher salt, oregano, and thyme until thoroughly combined. Press the catfish fillets into the spice mixture to thoroughly coat.
- Arrange a portable heat source outdoors, such as a butane burner or side burner of a gas grill. Melt butter in a glass or metal bowl. Light the burner, and place a large cast-iron skillet onto the burner over high heat. Pour about 1/4 cup of melted butter into the skillet; set remaining 1/2 cup of butter aside.
- When the butter in the skillet is smoking hot, lay the catfish fillets into the skillet. Cook until the spices are burned onto the fillets and the catfish is opaque and flaky inside, about 3 minutes per side. Don't breathe smoke from burning spices. To serve, pour remaining 1/2 cup of butter over the catfish.
Nutrition Facts : Calories 466.3 calories, Carbohydrate 2.2 g, Cholesterol 144.1 mg, Fat 43.2 g, Fiber 0.8 g, Protein 18.2 g, SaturatedFat 23.9 g, Sodium 545.7 mg, Sugar 0.5 g
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