Blackened Catfish.
Season fish liberally on
ith crawfish etouffee on top blackened catfish. Garnish with green onions or
Place the catfish filets and the melted margarine
br>Brush both sides of catfish fillets with butter. Rub fillets
ides of catfish with seasoning, I use paul prudome's blackened redfish
Put spices in a 1 gallon food storage bag.
Close bag and shake well.
Put 1 fillet in bag at a time and shake.
Coat large nonstick skillet with cooking spray.
Add oil and heat over medium heat.
Add catfish fillets, skinned side up, and cook 4 to 5 minutes until lightly blackened.
Turn with spatula.
Cook 4 to 5 minutes longer, until fish feels firm.
Serve with lemon slices.
ntil thoroughly combined. Press the catfish fillets into the spice mixture
Preheat large heavy skillet until very hot.
Combine first nine ingredients in a small bowl.
Dip fillets in melted butter, then in seasoning mixture.
Place in hot skillet.
Cook 2 to 3 minutes per side until blackened.
Serve with squeeze of fresh lemon.
Serves 4.
owl until well blended. Brush catfish fillets with butter and sprinkle
f the seasonings for the catfish. Coat each piece of fish
lackening spice mix.).
Pat catfish fillets dry with paper towels
Use pond-raised catfish fillets.
I personally like
f boneless fish fillets, but catfish seems to be one of
nd pepper.
Place the catfish fillets on a large baking
Combine paprika, onion powder, garlic powder, red pepper, white pepper, black pepper, thyme and oregano in shaker bottle; mix well.
Spray cast-iron skillet with nonstick cooking spray. Heat until very hot.
Sprinkle catfish filets with seasoning mixture.
Cook for 2 to 3 minutes on each side.
May cook over hot coals on grill.
Yield:
2 servings.
In a large shallow dish, combine the paprika, cayenne, garlic powder, thyme, salt and lemon zest.
Add the catfish fillets and turn to coat both sides, pressing the herb-and-spice rub into the fish.
In a large non stick frying pan over medium-high heat, heat the oil.
Add the fish and cook for 4 minutes.
Pour the lemon juice over the fillets, turn and cook until the fish just separates when pressed with a fork, about 4 minutes.
Heat a large cast iron skillet (recommended) or heavy aluminum skillet over high heat for 10 minutes.
In a small bowl stir together first 8 ingredients.
Dip catfish into melted butter and coat both sides of fish with spice mixture, using about 1 T spice mixture for each fillet.
Place fish on waxed paper.
Place 3 fillets at a time in hot skillet.
Drizzle each fillet with 1 T melted butter.
Cook over high heat about 2 minutes per side or until fish flakes easily.
Serve immediately.
Combine first 4 ingredients; rub the seasoning on catfish. Sprinkle lemon juice on both sides of fish.
Grill, covered with grill lid, over medium hot coals (350-400\u00b0F) 5 minutes on each side until fish flakes easy with a fork. Garnish with lemon, if desired.
ite-sized pieces.
Place blackened seasoning blend and flour in
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.