Pappadeaux Blackened Catfish Food

BLACKENED OPELOUSAS TOPPING FOR FISH

Blackened Opelousas Topping for Fish image

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

Ingredients

3 tablespoons butter (not margarine)
8 ounces heavy cream
1/4 teaspoon cajun seasoning
1/4 teaspoon jalapeno powder (if you can find it or cayenne)
2 tablespoons dry instant roux mix
1/4 teaspoon blackening seasoning
1/4 teaspoon black pepper
1/4 teaspoon paprika
1 (6 ounce) can crabmeat (drained)
1 (8 ounce) can oysters (drained)
8 ounces crawfish tail meat

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 WITH MAQUE CHOUX

Blackened Catfish with Maque Choux image

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

Ingredients

4 catfish fillets (or skinless fillets of other fish)
1/2 cup melted butter
1/2 cup Cajun seasoning
1 teaspoon black pepper
1/2 to 1 teaspoon cayenne pepper
1 teaspoon celery seed
2 tablespoons sweet paprika
1 tablespoon garlic powder
1 tablespoon dried thyme
1 tablespoon dried oregano
2 tablespoons butter
1 small onion, (chopped, about 1 cup)
1 green pepper, (chopped)
4 cups corn kernels
1 cup cherry tomatoes, (sliced in half)
Salt and Tabasco sauce to taste

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

Blackened Catfish image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 12

Ingredients

3/4 pound (3 sticks) unsalted butter, melted
Six 8- to 10-ounce Catfish fillets (or other firm-fleshed fish), 1/2-inch thick
3 tablespoons Chef Paul Prudhomme's Blackened Redfish Magic (or substitute)
1 tablespoon sweet paprika
2 1/4 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground red pepper
3/4 teaspoon white pepper
3/4 teaspoon black pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves

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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