Recipe by James Naron
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!
Top Review by Kitchen_Kouture
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
- 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 See How It's Made
- 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.