Oh man, I made something really GOOD last night so I've got to pass this one along! Blackened catfish.
The wife doesn't care for catfish all that much, but she's out of town so I decided to pick some up and experiment with it (so maybe she'll like it).
I made blackened catfish and some Jambalaya with andouille sausage. Here's the recipe for the catfish, I can give the recipe for the jumalaya if
anyone wants it.
This recipe is really simple, and it came out AWESOME!! I mean really, REALLY, good! Actually, it came out ASTONISHINGLY good!
I'm going to list the recipe for one fillet, but just scale it up for more.
Here's what you'll need (all of which you can get at any grocery store)...
- Catfish fillet(s)
- Tony Chacherer's Original Creole seasoning
- Paul Prudhomme's Blackened Redfish seasoning
- Melted butter
- Fresh lemon
1. Wash the catfish fillet(s) off thoroughly with fresh water. Then season both sides of the fillet(s) with the Creole seasoning (you can be generous
here). Put the fillet(s) in a quart or sandwich sized Ziploc bag. Squeeze the juice of one half of a lemon into the bag. Gently knead the lemon
juice in with the fish and spice. Push the air out of the Ziploc, seal it and stick it in the fridge for at least than 1 hour.
(Note: you can
even leave it overnight if you like).
2. After one hour (or more) remove the fillet(s) and brush both sides with melted butter. Season the side facing up with some more Creole seasoning
and some of the blackened redfish seasoning (I was pretty liberal here).
3. Heat up a cast iron skillet to about the temperature of the surface of the Sun. Seriously, as hot as you can get it (this part is key). Place
about 1-2 fillets, seasoning side down, in the skillet and cook for about 2 minutes. While the fillets are cooking, season the unseasoned side of the
fillets with creole and the blackened redfish seasoning.
4. When the 2 minutes is up, flip the fillets and cook for an additional 2 minutes.
Note: if your fillets are small you can reduce the time a little.
5. You have just made the best catfish you will ever eat! Now, sit down and savor it!!
I had whipped up a batch of jambalaya with some Andouille sausage and fiery green chili's (we're talking flaming hot here) to enjoy my fish with, and
the meal was completely off the rails!
Enjoyed the meal with some Kraken spiced rum mixed with ginger ale and lemonade.
You gotta' try this one!!
edit on 10/13/2019 by Flyingclaydisk because: (no reason given)