Blackened Catfish Sauce Food

BLACKENED CATFISH

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.

BLACKENED CATFISH WITH MAQUE CHOUX

Steps:

• Make the maque choux first. Heat the butter in a saute pan over medium-high heat, then add the onion. Saute the onion for 1 minute, then add the green pepper. Sprinkle salt over everything and saute for about 4-5 minutes, stirring often. Add the corn kernels and cook for another 10 minutes. Turn off the heat and cover while you make the fish.
• Get a cast-iron frying pan hot over your hottest burner. Turn the stove fan on high, and open the windows nearby, as this creates smoke. Let the frying pan get hot for a good 3-4 minutes. While the pan is heating up, melt the butter and pour the Cajun spices into a shallow dish.
• Dip the fish fillets in the melted butter, then dredge in the Cajun spices. Shake off any excess. Do this for as many fillets as will fit in the frying pan; I find that 4 normal fillets is as much as it will hold. Lay the fish down on the hot pan. It will sizzle up fiercely and smoke. This is normal. Let the fish cook this way for 2-3 minutes. Using a wide metal spatula, carefully flip the catfish fillets and cook on the other side for another 2-3 minutes.
• When you flip the catfish, add the tomatoes and the Tabasco to the maque choux.
• Serve with white rice, the maque choux and a good beer. And revel in the fact that some idiot paid $130 for this back in 1983...

BLACKENED CATFISH

Steps:

• To serve, sprinkle with fresh parsley and serve with lemon wedges. Enjoy!

CAJUN BLACKENED CATFISH

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.

BLACKENED CATFISH

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.

BLACKENED CATFISH WITH LEMON

Steps:

• Place the fish fillets in a large bowl and drizzle olive oil over them, let stand for 30 minutes.
• Combine spices in a 9-inch pie plate.
• Heat a cast iron skillet upside down over high heat for 5 to 10 minutes or until very hot.
• Turn on vent fan during cooking to eliminate smoke.
• Using a hot pad, turn pan right side up.
• Remove fish fillets from oil and drain.
• Dip each fillet into seasonings and coat each side evenly.
• Put fillets in hot skillet and cook 2 to 3 minutes per side, turning only once.

BARLOW'S BLACKENED CATFISH

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.

SPICY BLACKENED CATFISH

Steps:

• In a small bowl combine the paprika, the oregano, the thyme, the cayenne, the sugar, the salt, and the black pepper, pat the catfish dry, and sprinkle the spice mixture on both sides of the fillet, coating them well. In a large skillet sauté the garlic in the oil over moderately high heat, stirring, until it is golden brown and discard the garlic. Add the butter, heat it until the foam subsides, and in the fat sauté the catfish for 4 minutes on each side, or until it is cooked through. Transfer the catfish fillets with a slotted spatula to 2 plates and serve them with the lemon wedges.

BLACKENED CATFISH WITH MANGO AVOCADO SALSA

Steps:

• Combine the oregano, cumin, paprika, 2 teaspoons pepper and 1/2 teaspoon salt; rub over fillets. Refrigerate for at least 30 minutes., Meanwhile, in a small bowl, combine the mango, avocado, red onion, cilantro, lime juice and remaining salt and pepper. Chill until serving., In a large cast-iron skillet, cook fillets in oil over medium heat until fish flakes easily with a fork, 5-7 minutes on each side. Serve with salsa.

BLACKENED CATFISH

Steps:

• Heat broiler; coat the rack of a broiler pan with cooking spray. In a shallow bowl, stir together cornmeal, paprika, thyme, cayenne, 1 tablespoon salt, and 1/2 teaspoon ground pepper.
• Dredge fillets in cornmeal mixture, turning to coat. Shake off excess, and place on prepared rack; broil until opaque throughout and blackened on the outside, 10 to 12 minutes. Serve immediately, with lemon wedges, if desired.