Blackened Catfish is NOT what you call catfish you burned while cooking it. It is all about the spices, browning it well, and NOT using any breading – flour or cornmeal. And it is so easy….
Easy because it is just a matter of dredging the catfish fillets in a spicy mix. The recipe calls for 8 6-oz fillets. I had 4 8-oz.
- 1 Tbl sweet paprika
2 1/2 tsp kosher salt
1 tsp onion powder
1 tsp garlic powder
1 tsp cayenne
3/4 tsp ground black pepper
3/4 tsp ground white pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
Melt 2 sticks butter. Set aside while you mix the spices. In a large skillet heat the melted butter over medium-high heat.
Place the fish in the pan and cook 2 – 3 minutes (I did mine 4 minutes) on both sides until cooked through.
I served mine with stewed okra and tomatoes (Very Louisiana) and baked sweet potatoes (also Very Louisiana).
I would recommend making twice as much of the spice mix to get a good coating on the fish. And don’t let the butter ‘boil’ and bubble or you won’t be able to see how the fish is cooking.
THIS is not an every day meal since you use a full cup of butter, but it is good!!
The recipe is on page 44 of the Nov/Dec 2014 issue of Louisiana cookin’