My Husband and I love blackened catfish and I would like to make some but don't know how. Do you?!


Question: Yes I do brb. It's a favorite of Louisiana!

Blackened Catfish

4 catfish fillets
olive oil
1/3 lb cheap fatty bacon
2 t each of:
garlic powder
thyme
white pepper
black pepper
cayenne pepper
lemon pepper
cumin or chili powder
rosemary (crush in hand before adding)
fennel seed (crush with back of spoon)
1 t allspice
1 t oregano
1/2 t salt

First off, you should cook this in a well-ventilated kitchen. Fry
the bacon, then feed it to the dogs and hang onto the grease. Keep it just this side of smoking. Combine all dry ingredients, rub fillets with olive oil then coat liberally with spices. Drop in hot grease and cook until a you can easily put a fork through them (nothing more evil than overcooked catfish). Serve with lemon butter (or not), below:

1/4 c melted butter
1 T lemon juice
1/2 t Tabasco
sliced green onions

nfd?


Answers: Yes I do brb. It's a favorite of Louisiana!

Blackened Catfish

4 catfish fillets
olive oil
1/3 lb cheap fatty bacon
2 t each of:
garlic powder
thyme
white pepper
black pepper
cayenne pepper
lemon pepper
cumin or chili powder
rosemary (crush in hand before adding)
fennel seed (crush with back of spoon)
1 t allspice
1 t oregano
1/2 t salt

First off, you should cook this in a well-ventilated kitchen. Fry
the bacon, then feed it to the dogs and hang onto the grease. Keep it just this side of smoking. Combine all dry ingredients, rub fillets with olive oil then coat liberally with spices. Drop in hot grease and cook until a you can easily put a fork through them (nothing more evil than overcooked catfish). Serve with lemon butter (or not), below:

1/4 c melted butter
1 T lemon juice
1/2 t Tabasco
sliced green onions

nfd?

they sell the stuff in the store to do that

Blackened Catfish

6-8 - catfish fillets, thinly sliced
1 – teaspoon crushed dried thyme leaves
1 – teaspoon cayenne pepper
1 – teaspoon black pepper
1 – teaspoon salt
1/2 - teaspoon garlic powder
1/2 – teaspoon onion powder
1/2 - teaspoon paprika
1/2 – cup butter, melted
1/2 – white wine, dry cooking
lemon juice


As always the key to great cooking is to be prepared and to use quality ingredients.

Rinse catfish fillets under running cold and then thoroughly pat dry with paper towels.

Make your seasoning mixture by combining crushed dried thyme leaves, cayenne pepper, black pepper, salt, garlic powder, onion powder and paprika in a small bowl.

Brush melted butter lightly over catfish fillets and sprinkle with blackened seasoning mix. Repeat for other side. Be sure to completely coat each fillet.

Heat iron cast skillet until it is very hot. Pour in the leftover butter into your skillet. Carefully place the catfish fillets into the skillet and cook for about 4 minutes on both sides. This blackened seasoning mixture will produce some smoke so another way to tell when to turn over you fillets is when the smoke turns gray.

Serve finished fillets over a bed of white steamed rice. Add lemon juice to the top of each fillet. I also recommend Caesar or Garden salad with baked potato.

Blackened Fish Recipe courtesy Sara Moulton, Sara Moulton Cooks at Home, Broadway Books, 2002
Show: Sara's Secrets
Episode: Simple Sautes





1 1/2 pounds thin white fish fillets, such as lemon or gray sole
2 cups whole milk
3/4 cup all-purpose flour
3 tablespoons Creole Spice mix, recipe follows
1 teaspoon kosher salt
6 tablespoons vegetable oil
Lemon wedges, for garnish
Tartar Sauce, recipe follows

Place the fish in a large shallow bowl and pour the milk over it. Cover and chill for 30 minutes.
Preheat the oven to 200 degrees F. Mix the flour, spice mix, and salt in a pie plate lined with a piece of parchment paper. Working in batches, remove the fillets from the milk and drain off the excess. Transfer to the flour mixture and, pulling up the sides of the parchment, turn to coat on both sides. Flour only as many fillets as will fit in a large skillet at one time.

Heat 2 tablespoons of the oil in a large skillet over high heat until just smoking. Add the fillets and cook until golden brown, about 2 minutes per side. Transfer to a heatproof plate and keep in the oven while you cook the remaining fillets. Repeat the procedure with the remaining fillets, flour mix, and oil. Serve with lemon wedges and tartar sauce.


Creole Spice Mix:
1 tablespoon plus 1 teaspoon hot paprika
1 tablespoon kosher salt
1 tablespoon garlic powder
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme

Mix all ingredients together in a small bowl. Store in an airtight container.
Yield: about 1/2 cup


Tartar Sauce:
1 cup mayonnaise
1/4 cup minced sweet pickle
1 hard-boiled large egg, forced through a coarse sieve
2 tablespoons minced shallot
2 tablespoons drained bottled capers
1/2 teaspoon crumbled dried tarragon
2 tablespoons Creole or Dijon mustard
2 tablespoons minced fresh parsley leaves
1 teaspoon fresh lemon juice

Mix all of the ingredients in a bowl. Refrigerate until ready to use.
Yield: about 1 1/2 cups

ENJOY!

An easier option would be to purchase blackening seasoning at the grocery store (sometimes it's called blackened redfish or something). The other recipes are good, but do you really want to buy 4574897 seperate spices?

Spray a pan with cooking spray and put it on medium high heat. Sautee the catfish in the pan and cover it in the blackening spice (adjust to your liking). It's ready when the fish flakes with a fork.





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