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Blackened Catfish
Created by: Howcan Team
Ingredients
- 4 catfish fillets (6-8 ounces each)
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/4 cup unsalted butter, melted
Instructions
- In a small bowl, mix together 2 tablespoons paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon dried thyme, 1 tablespoon dried oregano, 1 teaspoon cayenne pepper, 1 teaspoon black pepper, and 1 teaspoon salt to create the blackening seasoning.
- Coat each catfish fillet with the blackening seasoning, pressing the seasoning onto the fish to ensure it sticks.
- Heat a cast-iron skillet over high heat until it is smoking hot.
- Add the melted butter to the skillet, then carefully place the seasoned catfish fillets in the skillet.
- Cook the catfish for 3-4 minutes on each side, or until the fish is blackened and cooked through.
- Remove the catfish from the skillet and let it rest for a few minutes before serving.
- Serve the blackened catfish with your choice of sides and enjoy!
Blackened catfish is a classic Southern dish that originated in the heart of Cajun and Creole cuisine. This flavorful dish is believed to have been popularized by Chef Paul Prudhomme in the 1980s at his renowned New Orleans restaurant, K-Paul's Louisiana Kitchen. The dish features catfish fillets coated in a blend of spices, including paprika, cayenne pepper, and thyme, then seared in a hot cast-iron skillet to create a charred, blackened crust. The result is a smoky, spicy, and incredibly delicious fish dish that has become a staple in Southern cooking. Today, the best versions of this dish can be found in Louisiana, particularly in New Orleans and the surrounding areas, where chefs continue to perfect the art of blackening catfish. To make the perfect blackened catfish, it's crucial to use high-quality, fresh catfish fillets and to master the technique of achieving the ideal blackened crust without overcooking the delicate fish. While traditional blackened catfish is typically cooked in a cast-iron skillet, some chefs also use alternative methods such as grilling or broiling to achieve similar results. Whether enjoyed on its own or served with classic Southern sides like dirty rice and collard greens, blackened catfish remains a beloved dish that showcases the bold flavors of Cajun and Creole cuisine.
20 min
4
250 calories
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