BLACKENED CATFISH WITH LEMON
I have always been a fan of catfish. We lived in Baton Rouge, LA several years ago and I became a fan of blackened catfish. This is a wonderful recipe that is quick to fix.
Provided by PaulaG
Categories Catfish
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
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.
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.
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
BLACKENED CATFISH
Steps:
- In a bowl, add the butter, Creole spices, lemon zest and juice, salt and pepper and mix to combine. Stir in the chopped chives and set aside. The butter can be made ahead and chilled; bring to room temperature before using.
- Preheat oven to 350 degrees F.
- Preheat a large well-seasoned cast iron skillet or nonstick skillet over medium-high heat. Line the bottom of a 9 by 11-inch baking dish with the lemon slices and dollop half of the compound butter evenly over the lemon.
- Evenly coat both sides of each fish fillet with 1 tablespoon Creole seasoning. Working in batches if necessary, add the seasoned fillets to the hot skillet, and cook 2 minutes on each side to just toast and brown the seasoning. With a spatula, carefully place the seared fish on top of the buttered lemon slices in the baking dish. Bake until fish easily breaks apart with a fork, 12 to 15 minutes. Immediately top each hot fillet with a spoonful of compound butter; transfer to heated serving plates and garnish with a few whole fresh chives crossed like an x over each fillet.
BLACKENED CATFISH WITH MAQUE CHOUX
While this is a catfish recipe, it is a modification of a redfish recipe. And as you might suspect, you can modify this recipe for any other fish you choose to use. I've seen blackened salmon, trout, flounder, walleye, black bass, seabass... you get the point. The fish is less important than the technique. As for the maque choux (mahk-shoo) , as you can see it is basically Cajun succotash. Corn, onions and green peppers are its foundation, and it usually has tomatoes and a little hot sauce, too. White rice is the perfect side dish here. Simple, kinda bland, you need it on the plate next to the spicy catfish.
Provided by Hank Shaw
Categories Main Course
Time 35m
Number Of Ingredients 16
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...
Nutrition Facts : Calories 1084 kcal, Carbohydrate 40 g, Protein 154 g, Fat 34 g, SaturatedFat 11 g, Cholesterol 537 mg, Sodium 753 mg, Fiber 7 g, Sugar 8 g, ServingSize 1 serving
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.
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 CATFISH
Steps:
- To serve, sprinkle with fresh parsley and serve with lemon wedges. Enjoy!
Nutrition Facts : Calories 404 kcal, Carbohydrate 32 g, Cholesterol 109 mg, Fiber 10 g, Protein 31 g, SaturatedFat 7 g, Sodium 2799 mg, Sugar 9 g, Fat 21 g, ServingSize 4 fillets, UnsaturatedFat 0 g
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
With a combination of spiciness and earthiness from Cajun seasoning, tanginess from a squeeze of lemon, and nuttiness from browned butter, this easy fish recipe is guaranteed to put your tastebuds in overdrive. Cooks with Soul likes to make it with their Soul Dust and Blackening Rub, available on their website, but you can also use other favorite blends. The recipe is a Yummly original created by Marrekus and Krysten Wilkes of [Cooks with Soul](https://www.yummly.com/dish/author/Cooks-with-Soul).
Provided by Yummly
Time 50m
Number Of Ingredients 7
Steps:
- Lay out catfish fillets in a single layer on a work surface and sprinkle with all-purpose seasoning on both sides; press seasoning into fish.
- Heavily coat the top side of the fish with blackening seasoning. Allow seasoning to sit until it begins to soak into the fish, about 10 minutes. Flip the fish over and repeat.
- Heat a large cast-iron or heavy-bottomed skillet over medium-high heat until you see a little smoke coming from it, 1-2 minutes. Add 2 tablespoons grapeseed oil and heat until shimmering but not smoking, about 1 minute; then add 2 tablespoons butter. Be sure the exhaust fan is turned on.
- Once butter is melted and bubbling, slowly lay in half the catfish fillets, angling them away from you to prevent spattering and being sure not to overcrowd the pan. Give the fish a little press with a metal spatula to be sure pieces are flat and in full contact with the pan. Cook fillets until browned and well crusted on underside and they release easily from pan (slide the spatula under them to check), 4-5 minutes. Then flip to cook second side to cook, an additional 4-5 minutes.
- Transfer fillets to a sheet pan lined with paper towels. Scrape out any burned-on spices from pan. Repeat to cook remaining fish, adding more oil and butter as needed.
- Serve hot with parsley scattered on top. Squeeze lemon wedges over fish if you like.
Nutrition Facts : Calories 480 calories, Carbohydrate 7 grams, Cholesterol 110 milligrams, Fat 39 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 12 grams, Sodium 95 milligrams
BLACKENED CATFISH
Adding cornmeal to the spice coating gives the fish a crisp crust in the broiler, without having to fry in oil.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 8
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.
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.
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