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!"
photo by Kitchen_Kouture
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 lb boneless catfish fillet
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon parsley flakes
- 1 teaspoon ground red pepper
- 1 teaspoon salt
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon thyme
- butter or oil (for cooking)
directions
- 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.
Questions & Replies
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Reviews
-
This was amazing. My husband catches a lot of fish, and this is our new favorite fish recipe. My husband made a big batch of the seasoning, added a small amount of cayenne for kick and stored it in a ziplock bag for more meals to come. It was not to salty for us, just right. Thanks for posting. We served it with broccolli and http://www.food.com/recipe/rodriguez-dipping-butter-487346 -
This recipe is great! The only thing I did different is to double the dry ingredients and (excluding the parsley flakes you can add then to the fish before cooking) mixing them in a shaker for the next time. -
This was fast and delicious! No funky ingredients and wonderful flavor. A bit too salty for my family's taste, but other than that, we'll definitely make this again. Thank you! -
This is a delicious recipe! I thought at first that the seasoning mixture wasn't going to be enough for both the fillets I bought, but it was just the perfect amount. It was very flavorful with just enough spiciness to give it a kick. I needed to cook the fish a little longer than the 3-5 minutes, but overall, this recipe doesn't take much time at all. My husband loved it. I'll definitely make this one again.
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What a delicious, authentic dish! The only fault I found with it was that it was too salty. I will reduce the salt next time. The amount of seasonings was perfect for two 1/2lb fillets, covered on both sides. I was able to keep the smoke to a minimum by frying the first side on med-high heat for 2 minutes to get it crispy, then lowering the heat to medium and covering and cooking for 4 or 5 minutes, then turning it over, and doing the same thing. To ensure that the fish was cooked through, but not overcooked, I then took it off the heat and left it covered for another 10 minutes or so. I found the dish extremely easy to prepare and very quick to cook. I will definitely make again.
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RECIPE SUBMITTED BY
James Naron
Butler, PA
I currently reside in Butler, Pennsylvania, with my beautiful wife Cassie and our son Tommy. I am a full-time stay-at-home dad, so that gives me lots of time to work on my cooking.
