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Blackened Cajun Catfish Steaks
Created by: Howcan Team
Ingredients
- 4 catfish steaks
- 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 to create the blackened seasoning.
- Coat each catfish steak evenly with the blackened seasoning on both sides.
- Heat a cast-iron skillet over high heat until smoking hot.
- Pour 1/4 cup of melted unsalted butter into the skillet.
- Carefully place the seasoned catfish steaks into the skillet and cook for 3-4 minutes on each side, or until the fish is blackened and cooked through.
- Remove the catfish steaks from the skillet and drizzle with the remaining melted butter before serving.
- Serve hot and enjoy!
Cajun Catfish Steaks with blackened seasoning have a rich history rooted in the culinary traditions of the American South. This dish originated in the Cajun and Creole communities of Louisiana, where chefs sought to infuse bold flavors into the local catch. The technique of blackening, popularized by Chef Paul Prudhomme in the 1980s, involves coating the fish in a blend of spices and searing it in a hot cast-iron skillet to create a flavorful char. Today, the best versions of this dish can be found in renowned seafood restaurants throughout Louisiana, where chefs expertly balance the heat of the blackened seasoning with the delicate flavor of fresh catfish. To make this dish at home, it's crucial to use high-quality Cajun seasoning and to ensure the catfish steaks are fresh and properly seasoned before blackening.
25 min
4
250 calories
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