CAJUN STYLE BLACKENED CATFISH
This is a recipe handed down to me by my father, and is one of my favorite Cajun-style dishes. I hope you enjoy it as much as I do. I am currently attempting to figure out a way to cook this dish on the George Foreman Grill; stay tuned for the results!
Provided by James Naron
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- NOTES: You MUST use butter or oil; margarine will not work.
- A large cast-iron skillet works best for this, but any large non-stick skillet will work.
- This recipe will work with nearly any type of boneless fish fillets, but catfish seems to be one of the tastiest.
- This recipe produces a LOT of smoke, so make sure you have a good vent above your stove, or open some doors and/or windows.
- Mix all dry ingredients together.
- Coat fillets evenly with mixture.
- Heat small amount of butter or oil in skillet until hot.
- Place fillets in skillet.
- Cook 3-5 minutes on each side.
- Change butter or oil if it gets too black.
Nutrition Facts : Calories 144.4, Fat 6.9, SaturatedFat 1.5, Cholesterol 62.3, Sodium 694.5, Carbohydrate 2.1, Fiber 0.7, Sugar 0.2, Protein 17.7
CAJUN BLACKENED CATFISH
This is a recipe that I obtained from a very good Cajun friend who is a native of Lafayette, Louisiana. His family adopted me (friendly) many years ago and we have swapped Cajun and Creole recipes through the years.
Provided by Paul Schultz
Categories Seafood Fish Catfish
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- In a shallow bowl, mix together the black pepper, garlic powder, onion powder, paprika, parsley, cayenne pepper, kosher salt, oregano, and thyme until thoroughly combined. Press the catfish fillets into the spice mixture to thoroughly coat.
- Arrange a portable heat source outdoors, such as a butane burner or side burner of a gas grill. Melt butter in a glass or metal bowl. Light the burner, and place a large cast-iron skillet onto the burner over high heat. Pour about 1/4 cup of melted butter into the skillet; set remaining 1/2 cup of butter aside.
- When the butter in the skillet is smoking hot, lay the catfish fillets into the skillet. Cook until the spices are burned onto the fillets and the catfish is opaque and flaky inside, about 3 minutes per side. Don't breathe smoke from burning spices. To serve, pour remaining 1/2 cup of butter over the catfish.
Nutrition Facts : Calories 466.3 calories, Carbohydrate 2.2 g, Cholesterol 144.1 mg, Fat 43.2 g, Fiber 0.8 g, Protein 18.2 g, SaturatedFat 23.9 g, Sodium 545.7 mg, Sugar 0.5 g
BLACKENED OPELOUSAS TOPPING FOR FISH
One of the best entrees on the menu at Pappadeaux's is "Blackened Opelousas". They use catfish now, but I would recommend red snapper or amberjack. Anyway this is similar and maybe better than their sauce.
Provided by Wing-Man
Categories Sauces
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium skillet over medium heat melt butter still it starts to brown.
- Add cream and stir and heat till bubbling.
- Add remaining ingredients stirring in between.
- Reduce heat to simmer uncovered for 30 minutes stirring occasionally.
- This sauce is great over blackened fish with a side of dirty rice.
Nutrition Facts : Calories 270.1, Fat 21.9, SaturatedFat 13.1, Cholesterol 140.9, Sodium 356.4, Carbohydrate 3.1, Fiber 0.1, Sugar 0.1, Protein 15.3
BLACKENED CATFISH
Provided by Food Network
Yield 6 servings
Number Of Ingredients 12
Steps:
- The fillets should be at room temperature. Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom, at least for 10 minutes. Meanwhile, pour 2 tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter. Heat the serving plates in a 250-degree oven. Dip each fillet in the reserved melted butter so that both sides are well coated. Then, mix thoroughly all the spices for blackening mixture and sprinkle the Blackening Spice Mixture generously and evenly on both sides of the fillets. Place 1 or 2 fillets in skillet and cook uncovered over very high heat until the underside becomes deep brown, almost black (but not burned), about 2 minutes (the time may vary according to the fillet's thickness and the heat of the skillet). Turn the fish over and pour 1 teaspoon of butter on top of each. Cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while hot. To serve, place 1 fillet and a ramekin of butter on each plate.
BLACKENED CATFISH
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 4h23m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat a cast iron skillet to medium high with peanut oil.
- Mix dry ingredients together. Cover both sides of catfish with the seasoning mix and place in skillet.
- Cook on one side for 4 minutes and turn when cooked halfway through. Cook for another 4 minutes on the other side. Remove from pan and serve with Cajun remoulade.
- Mix all ingredients together well. Cover and refrigerate until ready to serve.
NOT LACKIN' ON THE BLACKENIN' CATFISH
Steps:
- On a plate, mix together the paprika, cayenne, thyme, chili powder, garlic powder, cumin, salt and pepper for the blackened spice mixture. Dredge the catfish fillets in the spice mixture and set aside.
- Heat a large cast iron fry pan or saute pan over high heat until it is "white hot".
- Add oil to pan. When oil begins to slightly smoke, add catfish fillets and cook on each side, about 2 to 3 minutes. Cook in batches, if necessary, and transfer cooked fillets to a preheated 200 degree F oven while cooking remaining fillets.
- To serve, top each fillet with 1/2 tablespoon of butter and serve with lemon wedges.
BLACKENED CATFISH
When you find a spice mixture you like, double or triple the recipe, and save the extra to use with other seafood (such as shrimp), chicken, pork, or even potatoes.
Provided by Alan in SW Florida
Categories Catfish
Time 18m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 5 ingredients in a small bowl. Sprinkle both sides of the fish with the paprika mixture.
- Heat oil in a large cast-iron skillet over high heat. Add fish; cook 4 minutes on each side or until fish flakes easily with a fork.
BLACKENED CATFISH
Make and share this Blackened Catfish recipe from Food.com.
Provided by ratherbeswimmin
Categories Catfish
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
BARLOW'S BLACKENED CATFISH
Cajun catfish served up with just the right touch of spices and flavor. This entree is perfect for a quick, excellent way to taste the unique flavor of catfish mixed with the traditional method of down south cooking, just without all the fat. Serve on top of white rice.
Provided by INDIANABARLOW
Categories Seafood Fish Catfish
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- In a shallow, medium bowl, mix cayenne pepper, lemon pepper, garlic powder, salt and pepper.
- Brush both sides of catfish fillets with butter. Rub fillets with the cayenne pepper mixture on both sides.
- Heat a large heavy skillet over medium-high heat until really hot. Add fillets, and fry approximately 2 minutes on each side, until slightly blackened.
- Arrange blackened fillets in a single layer in the prepared baking dish, and coat with Italian-style salad dressing. Bake 30 to 35 minutes in the preheated oven, until fish is easily flaked with a fork.
Nutrition Facts : Calories 368 calories, Carbohydrate 8.5 g, Cholesterol 72 mg, Fat 29.8 g, Fiber 0.7 g, Protein 17.4 g, SaturatedFat 7.9 g, Sodium 2478.2 mg, Sugar 5.4 g
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