Friday, February 4, 2011

Bayou Blackened Catfish

This Cajun style catfish dish has just the right touch of spices to give your taste buds some savory flavors and it's inexpensive and easy to cook. This recipe calls for the catfish to be cooked in a cast iron skillet or large heavy skillet.


6 thin boneless catfish fillets
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon cayenne pepper
½ teaspoon black pepper
½ teaspoon white pepper
1 teaspoon sea salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
2 sticks of butter, melted
lemon wedges


Rinse the catfish fillets under running cold water and then pat dry with paper towels.
Combine dried thyme leaves, dried oregano leaves, cayenne pepper, black pepper, white pepper, sea salt, garlic powder, onion powder and paprika in a small bowl. Dip catfish fillets in the melted butter and sprinkle with seasoning mix.  Be sure to completely coat each fillet.

Heat a black cast iron skillet until it is very hot.  Pour the leftover butter into your skillet. Carefully place the catfish fillets into the skillet and cook for about 4 minutes on each side. The blackened seasoning will produce some smoke, so another way to tell when to turn over you fillets is when the smoke turns gray. Garnish with a lemon wedge and serve while hot.

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