Heat a large heavy skillet over high heat until smoking hot. Brush both sides of catfish fillets with butter. Mix dry ingredients together. When the pan is hot, add the catfish and cook for about 5 minutes. Toss the catfish pieces in the melted butter; then thoroughly coat the pieces in the blackening rub. Place fillets in the hot skillet and cook 2 minutes. Remove from pan and serve with Cajun remoulade. Add butter to skillet, and swirl to coat. Step 2 Heat oil in a large cast-iron skillet over high heat. Blackened Catfish is a Cajun recipe that uses high heat and a delicious seasoning to create a black crust on the outside of the fish while leaving tender, flaky fish on the inside. They're ready in just 20 minutes. Bake 30 minutes … Place each filet in the seasoning dish and use your fingers to coat thoroughly with the spice mixture. However, this seasoning blend is so delicious you might want to double the amounts and save some for the next time you crave blackened catfish, shrimp, or even tofu. Just before serving, sprinkle chopped fresh parsley over the fish for a burst of color. Rub fillets with the cayenne pepper mixture on both sides. In addition, if you store the seasoning mixture in an airtight container, it makes for a great gift. Brush fillets with remaining olive oil. Spicy Blackened Shrimp Cooks Up In Minutes, Baked Halibut With Parmesan Crumb Topping. Add 2 teaspoons oil to pan. Heat a large cast-iron skillet or heavy saucepan over medium-high heat until very hot. Drizzle the catfish fillets with olive oil. The fish is done when it flakes apart under the gentle pressure from a fork. Blackened catfish tastes great when served with white rice and your favorite sauteed or roasted vegetables. Sprinkle catfish with the Cajun Blackening Seasoning. Cook for another 4 minutes on the other side. Dip the fish fillets in the melted butter, then dredge in the Cajun spices. Add 2 pats of butter to the skillet and let melt. Add fillets, and fry approximately 2 … The fillets should be at room temperature. New Orleans native Charlie Andrew demonstrates on how to make his delicious Louisiana Blackened Catfish. All rights reserved. To serve, sprinkle with fresh parsley and serve with lemon wedges. © 2021 Discovery or its subsidiaries and affiliates. The perfect blackened catfish recipe calls for the best homemade blackening seasoning. After cutting the catfish in half at a 45-degree angle sprinkle with salt and the blackening seasoning on each side of the fish. Turn each fillet … Brush both sides of the fillets with melted butter and coat with blackening seasoning. Preheat a cast iron skillet to medium high with peanut oil. Ingredients 1 pound U.S. Farm-Raised Catfish Fillets 2 tablespoons olive oil 3 tablespoons paprika 1 teaspoon salt 1 teaspoon onion powder 1 teaspoon black pepper 1 teaspoon cayenne pepper 1 teaspoon dried thyme 1 teaspoon dried oregano ½ teaspoon garlic powder Sav These air-fried catfish fillets have a spicy blackened exterior and are tender and flaky on the inside, and the best part? Cook until the … In a large skillet sauté the garlic in the oil over moderately high heat, stirring, until it is golden brown and discard the garlic. In a shallow bowl, stir together cornmeal, paprika, thyme, cayenne, 1 tablespoon salt, and 1/2 teaspoon ground pepper. And as you might suspect, you can modify this recipe for any other fish you choose to use. Heat the serving plates in a 250-degree oven. Healthy and Weight Watcher friendly recipe! Mix together spices and herbs in a shallow dish. The pan may be smoking slightly - that's ok. Add the catfish fillets … Remember to turn on the oven vent to high if you are cooking indoors and even open a window because the pan is likely to smoke. When the butter in the skillet is smoking hot, lay the catfish fillets into the skillet. Homemade blackened seasonings and catfish cooked in cast-iron skillet is sure to be a crowd pleaser. This will change the flavor and richness of the dish as well. Pour the leftover butter into your skillet. ; Make your seasoning mixture by combining crushed dried thyme leaves, cayenne pepper, black pepper, salt, garlic powder, onion powder and paprika in a small bowl. Dairy free: This recipe can be modified to be dairy free by using oil in place of butter. Heat a large heavy frypan over medium-high heat until really hot. Sprinkle both sides of fish with the paprika mixture. Flip the fillets and cook for 2 to 3 minutes more. Heat oil in a large skillet over medium-high heat. This recipe has a touch of spice, but not too much, so don’t worry if you don’t like spicy food, you can still enjoy this recipe! Carefully place the catfish fillets into the skillet and cook for about 4 minutes on both sides. I’ve seen blackened salmon, trout, flounder, walleye, black bass, seabass… you get the point. In a small bowl, mix the chili powder, smoked paprika, cayenne pepper, and Cajun seasoning. Shake off … https://www.thespruceeats.com/blackened-catfish-recipe-4797798 Combine first 5 ingredients in a small bowl. 1 tablespoons freshly ground black pepper. Mix all ingredients together well. Add fillets and fry approximately 2 minutes on each side until slightly blackened. Rinse catfish fillets under running cold and then thoroughly pat them dry with paper towels. Reserve the remaining butter. Brush melted butter lightly over catfish fillets and sprinkle with the blackened seasoning mix. An internationally recognized culinary authority, Kristina Vanni is well-known for her recipe development, food photography, and experience as a TV show host. Cook for another 4 minutes on the other side. Heat a large nonstick skillet over medium-high heat. On a large plate, combine cornmeal and Cajun seasoning. Enjoy! To prepare the blackening spice mixture, in a small bowl stir together the paprika, salt, granulated garlic, onion powder, black pepper, white pepper, cayenne pepper, dried oregano, dried basil, and dried thyme. Blackened catfish recipe with a creamy garlic and shrimp sauce. 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. Catfish On an outdoor gas grill or propane (or butane) burner, preheat a seasoned cast-iron skillet until very hot (this will take about 10 minutes). Cover and refrigerate until ready to serve. [recipe_name]Blackened Catfish with Cajun Maque Choux[/recipe_name] [summary]While this is a catfish recipe, it is a modification of a redfish recipe. Sprinkle each of the fillets evenly with 1/4 cup blackening spice mixture, pressing to adhere. Serve with lemon wedges to squeeze over the fish just before taking that first bite. Add fillets, and fry approximately 2 minutes on each side, until slightly blackened. Rub fillets with spice mixture, and add to pan; cook 3 minutes on each side or until fillets flake easily when tested with a fork. The characteristic black crust that forms on the fish is the result of a combination of the browned milk solids from the butter and the charred spices in the seasoning blend. Cook on one side for 4 minutes and turn when cooked halfway through. Recipe Instructions: As always the key to great cooking is to be prepared and to use quality ingredients. Cook on one side for 4 minutes and turn when cooked halfway through. Coat the catfish fillets in the blackened seasoning and sprinkle with salt. Arrange blackened fillets in a single layer in a lightly greased baking dish, and coat with the salad dressing. 1/2 cup (1 stick) unsalted butter, room temperature 1 tablespoon Creole seasoning 1 lemon, zested and juiced 1/4 teaspoon kosher salt 1/8 teaspoon freshly cracked black pepper 1 tablespoon chopped chives 2 lemons, thinly sliced Compound butter 4 (8-ounce) fresh skinless, boneless catfish fillets 1/4 cup Creole seasoning (recommended: Tony Chachere’s) Whole chives, for […] The mild and flaky texture of the fish lets it take on whatever spices you throw at it — and in this case, the big flavors in Cajun seasonings really take the fish to the next level. Nut free: This Blackened Fish recipe is naturally nut free; Egg free: This recipe is naturally egg free; Low carb/Keto: This recipe … Your favorite shows, personalities, and exclusive originals. Step 2 Dredge fillets in cornmeal mixture, turning to coat. Heat iron cast skillet until it is very hot, about 10 minutes. Cover both sides of catfish with the seasoning mix and place in skillet. Do … Remove from pan and serve with Cajun remoulade. Rinse catfish filets under cold water, then pat dry with paper towels. This recipe combines loads of spices to produce about 1 cup of seasoning. Heat a large heavy skillet over medium-high heat until really hot. Repeat for the other side. Shake off any excess. This simple blackened catfish recipe combines my love for catfish with my love for Cajun cooking. We would like to show you a description here but the site won’t allow us. Sign up for the Food Network Shopping Newsletter Privacy Policy, Gluten-Free Garlic Shrimp Pasta with Spicy Tomato Sauce, Pecan Crusted Catfish Finger Sandwich Recipe, North African Spice Blackened Catfish Recipe. Heat butter in cast iron skillet over medium high heat. Meanwhile, pour 2 tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Get our Taste of the Sea Cookbook, FREE, when you sign up for our newsletter. Working in two batches, place the fish into the hot wok—adding more oil if necessary—and cook the fish until cooked through and dark in color, about 3 minutes per batch. A hot pan will allow this crust to form quickly. Preheat oven to 425° and drizzle 2 tablespoons oil on a large baking sheet. Blackened Catfish is a great alternative to fried catfish! The key to perfect blackened catfish is a screaming hot pan. Instructions. Be sure to completely coat each fillet. All in one place. Sprinkle the catfish fillets on both sides with kosher salt and let rest 20 minutes.