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Blackened Catfish with Cajun Remoulade Sauce
Created by: Howcan Team
Ingredients
- 4 catfish fillets
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried thyme
- 1 tbsp dried oregano
- 1 tsp cayenne pepper
- 1 tsp black pepper
- 1 tsp salt
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp hot sauce
- 1 tbsp capers, chopped
- 1 tbsp dill pickles, chopped
- 1 tbsp fresh parsley, chopped
- 1 tbsp green onions, chopped
- 1 clove garlic, minced
- 1 tbsp lemon juice
- 1/4 tsp paprika
- 1/4 tsp cayenne pepper
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- In a small bowl, mix together 2 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp dried thyme, 1 tbsp dried oregano, 1 tsp cayenne pepper, 1 tsp black pepper, and 1 tsp salt to create the blackening seasoning.
- Coat each catfish fillet with the blackening seasoning, ensuring both sides are well covered.
- In a separate bowl, combine 1/2 cup mayonnaise, 2 tbsp Dijon mustard, 1 tbsp hot sauce, 1 tbsp chopped capers, 1 tbsp chopped dill pickles, 1 tbsp chopped fresh parsley, 1 tbsp chopped green onions, 1 clove minced garlic, 1 tbsp lemon juice, 1/4 tsp paprika, 1/4 tsp cayenne pepper, and salt and pepper to taste to make the Cajun remoulade sauce. Mix well and refrigerate until ready to serve.
- Heat 2 tbsp of olive oil in a large skillet over high heat.
- Once the skillet is hot, add the seasoned catfish fillets and cook for 3-4 minutes on each side, or until the fish is blackened and cooked through.
- Remove the catfish from the skillet and serve hot with the Cajun remoulade sauce on the side.
- Enjoy your delicious blackened catfish with Cajun remoulade sauce!
The history of Blackened Catfish with Cajun remoulade sauce can be traced back to the Cajun and Creole cuisines of Louisiana. This dish is a perfect marriage of bold flavors and traditional cooking techniques. The blackening method, popularized by Chef Paul Prudhomme in the 1980s, involves coating the catfish in a blend of spices and searing it in a hot cast-iron skillet to create a flavorful crust. The Cajun remoulade sauce, with its creamy and tangy profile, adds a delightful kick to the dish. Restaurants in the heart of New Orleans, such as K-Paul's Louisiana Kitchen, are renowned for their authentic blackened catfish. The key to achieving the perfect blackened catfish lies in the spice blend, which typically includes paprika, cayenne, thyme, and oregano. The catfish should be fresh and of high quality to ensure the best flavor and texture. For a unique twist, some chefs prefer to grill the catfish instead of blackening it, adding a smoky dimension to the dish. This alternative method is popular in outdoor gatherings and adds a delightful charred flavor to the catfish. Today, the best version of this dish can be found in the bustling kitchens of Louisiana's top-rated restaurants, where skilled chefs continue to honor the rich culinary heritage of the region. Whether blackened or grilled, the key to a stellar Blackened Catfish with Cajun remoulade sauce lies in the perfect balance of spices and the freshest catfish available.
25 min
4
300 calories
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