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Cajun Blackened Catfish
Created by: Howcan Team
Ingredients
- 4 catfish fillets
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 1 teaspoon salt
- 1/2 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 oregano, 1 tablespoon dried thyme, 1 teaspoon cayenne pepper, 1 teaspoon black pepper, 1 teaspoon white pepper, and 1 teaspoon salt.
- Coat each catfish fillet with the spice mixture, pressing the spices into the fish to create a blackened crust.
- Heat a cast-iron skillet over high heat until smoking hot.
- Pour 1/4 cup of melted butter into the skillet and place 2 catfish fillets in the skillet. Cook for 2-3 minutes on each side, or until the fish is blackened and cooked through. Repeat with the remaining 2 fillets, using the remaining 1/4 cup of melted butter.
- Serve the Cajun blackened catfish hot, with a side of rice and vegetables. Enjoy!
Cajun Blackened Catfish is a beloved dish with roots in the Cajun and Creole cuisine of Louisiana. This flavorful dish is a result of the cooking technique known as "blackening," which involves coating the fish in a blend of spices, then searing it in a hot cast-iron skillet to create a dark, flavorful crust. The dish gained popularity in the 1980s, thanks to Chef Paul Prudhomme, who popularized the blackening technique. Today, it's a staple in many Louisiana restaurants, particularly in the New Orleans area. The key to a perfect Cajun Blackened Catfish lies in the spice blend, which typically includes paprika, cayenne pepper, thyme, and oregano, among other ingredients. For an authentic taste, sourcing fresh, high-quality catfish is essential. One renowned alternative method for making this dish is to grill the catfish instead of blackening it, which imparts a delicious smoky flavor. For the best Cajun Blackened Catfish, head to renowned restaurants in New Orleans, such as K-Paul's Louisiana Kitchen or Jacques-Imo's Cafe, where expert chefs continue to perfect this iconic dish.
20 min
4
250 calories
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