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!
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INGREDIENTS
Nutrition- 1lb boneless catfish fillet
- 1teaspoon black pepper
- 1teaspoon garlic powder
- 1teaspoon onion powder
- 1teaspoon paprika
- 1teaspoon parsley flakes
- 1teaspoon ground red pepper
- 1teaspoon salt
- 1⁄2teaspoon oregano
- 1⁄2teaspoon thyme
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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.
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