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Blackened Catfish with Spicy Mango Salsa
Created by: Howcan Team
Ingredients
- 4 catfish fillets
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 ripe mangoes, diced
- 1/2 red onion, finely chopped
- 1 jalapeno pepper, seeded and minced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- Salt to taste
Instructions
- In a small bowl, mix together 2 tablespoons paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon cayenne pepper, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper to create the blackening seasoning.
- Coat each catfish fillet with the blackening seasoning, pressing the seasoning onto both sides of the fillets to ensure they are well coated.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the catfish fillets and cook for 3-4 minutes on each side, or until the fish is blackened and cooked through. Remove from the skillet and set aside.
- In a medium bowl, combine 2 diced ripe mangoes, 1/2 finely chopped red onion, 1 seeded and minced jalapeno pepper, 1/4 cup chopped fresh cilantro, and the juice of 2 limes to make the spicy mango salsa. Season with salt to taste and mix well.
- Serve the blackened catfish fillets with a generous spoonful of spicy mango salsa on top. Enjoy!
Blackened catfish is a classic Southern dish that originated in the Mississippi Delta region. The catfish is coated in a blend of spices, including paprika, cayenne pepper, and black pepper, then seared to perfection. The spicy mango salsa adds a refreshing and tropical twist to the dish, with the sweetness of the mango balancing out the heat from the blackened seasoning. One renowned chef known for his exceptional blackened catfish is Chef Paul Prudhomme, who popularized the dish at his restaurant K-Paul's Louisiana Kitchen in New Orleans. The dish has since become a staple in Cajun and Creole cuisine, with variations found in restaurants across the South. For the best version of this dish today, head to New Orleans, where you can find it served with a side of creamy coleslaw and a generous dollop of spicy mango salsa at renowned eateries like Commander's Palace or Dooky Chase's Restaurant. The key to getting this dish right lies in the blackening seasoning, which should be generously applied to the catfish to create a flavorful crust when seared. Additionally, the mango salsa should be made with ripe, juicy mangoes, diced red onion, cilantro, lime juice, and a kick of jalapeno for the perfect balance of sweet, spicy, and tangy flavors. When making this dish at home, consider alternative methods such as grilling the catfish for a smokier flavor or using a cast-iron skillet for a more traditional blackening technique. Whether enjoyed in a restaurant or homemade, blackened catfish with spicy mango salsa is a delightful marriage of Southern flavors that is sure to tantalize the taste buds.
25 min
4
300 calories
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