Blackened Catfish.
Season fish liberally on
ot overlapping).
Liberally sprinkle cajun seasoning on both sides of
Preheat broiler.
Line pan with foil for easy clean up.
Combine oil, paprika, oregano, salt and cayenne pepper in a small bowl.
Place catfish on foil-lined pan and brush both sides with spice mixture. Arrange catfish, flat side up, for initial cooking.
Broil about 10 minutes (until catfish reaches an internal temperature of 145 degrees F), carefully turning fillets once halfway through cooking. Don't overcook!
Cut catfish in half; butter both sides of each piece and season with Cajun seasoning.
Stack catfish with parsley in between and wrap securely.
Wrap again two more times so no leaking can occur.
Wire package to \"A\" manifold just tight enough to keep package from bounding off.
lackened seasoning.
Spread catfish with mayonnaise.
Place in
ith blackened fish seasoning. Spread catfish with mayonnaise. Place in a
Rub catfish with the 1 tablespoon blackened seasoning (I use a lot more), then coat with cornmeal and flour. Set aside.
Cook bacon, if desired, and set aside (I leave it out!). Saut mushrooms and onions.
Add corn and beans to saut; cook 1 minute. Add rice and stir-fry 1 minute. Stir in chicken broth and the rest of blackened seasoning.
Reduce heat and cook 10 minutes. Stir to prevent sticking.
Place fillets in greased baking dish.
Sprinkle with Cajun and lemon pepper seasonings.
Bake at 350\u00b0 for 20 to 25 minutes until fish flakes easily with fork.
Makes 6 servings.
inutes.
Meanwhile, rinse the catfish and pat dry.
With
Place 1/4-inch water in broiling pan. Heat broiler. Rinse fish. Place in pan. Squeeze lemon juice over fish. Sprinkle with salt and garlic powder. Sprinkle with Cajun seafood spice until fish is completely covered. Sprinkle with small amount of olive oil. Broil 5 minutes. Turn carefully. Broil 5 minutes or until fish flakes easily when tested with fork.
Check frequently - do not overcook. Serve with rice. Makes 4 servings.
Amounts of ingredients increase with number of catfish fillets used.
Light Brown Cajun Roux: In a black iron
Combine salt, pepper and hot sauce to create marinade.
Season catfish with salt and pepper to taste and marinate for 2 hours in refrigerator.
Put cornmeal into paper bag.
Drop catfish in bag, one at a time, and shake bag until fish are completely coated. Fry fish in deep, hot olive oil (375\u00b0) until fish floats to surface and are golden brown.
Drain on paper towels and serve hot.
Serves 4.
Mix flour cornmeal and all spices in a large bowl.
In a separate bowl, beat eggs until foamy.
Dip catfish cubes into eggs and then into flour mix.
Deep fry until cubes float.
Cut catfish into small thin pieces. Mix hot sauce with mustard; dip strips in this mixture and let marinate 2 to 4 hours. Dip in corn meal and fry in hot oil until brown.
Cajun seasoning mixture ingredients. Just mix
Sprinkle
dressed
catfish
with Creole seasoning.
Dot with margarine.\tCover
with foil and bake in 350\u00b0 oven for 30 minutes. Very spicy!
Preheat oven to 400\u00b0.
Wash catfish in cold running water and drain well.
Place in a large bowl and add mayonnaise and cover both sides of each fish.
(Mayonnaise should be thick on the fish.)
Mix well the flour, cornmeal and salt.
Coat both sides and inside the cavity of the catfish with the cornmeal mixture (it will be thick).
Carefully place fish apart on a lightly greased cookie sheet; bake at 400\u00b0 for 20 minutes.
Turn carefully each fish and cook for 20 more minutes.
Serve hot.
Serves four.
Preheat grill for medium heat and lightly oil the grate.
Season both sides of each catfish fillet with Greek seasoning. Sprinkle feta cheese and mint over one side of each fillet; drizzle olive oil over the cheese and mint. Beginning with narrower end, roll fish tightly around the filling and secure with a toothpick.
Cook on preheated grill until the fish flakes easily with a fork, 20 to 25 minutes.
eason the salmon with Seafood Cajun Seasoning.
In a medium