Best 3 Blackened Cajun Catfish Recipes
Blackened Cajun catfish, a dish hailing from the vibrant heart of Louisiana, is a culinary masterpiece that captures the bold and robust flavors of Southern cuisine. With its crispy, blackened exterior and tender, flakey interior, this dish tantalizes taste buds, leaving you craving more. Whether you're a seasoned chef or a home cook looking to impress, this guide will take you on a journey to discover the best recipe for blackened Cajun catfish, guiding you through the intricacies of selecting the right catfish, preparing the flavorful Cajun spice blend, and mastering the art of achieving that perfect, smoky crust that sets this dish apart.
Check out the recipes below so you can choose the best recipe for yourself!
BLACKENED CAJUN CATFISH
Great served over brown rice with black bean and corn salsa on top.
Provided by Cheryl Howard
Categories Fish
Number Of Ingredients 9
Steps:
- 1. Heat large cast iron skillet over high heat for 10 minutes.
- 2. Rinse fillets and pat dry. Mix dry seasonings in a freezer bag. Brush both sides of fillets with lemon juice and butter. Sprinkle each side with spice mixture. Place 2 fillets, rounded side down, in hot skillet. Cook over high heat for 2 minutes. Turn fillets and cook 2-3 minutes, or until fish flakes easily when tested ith a fork. Repeat procedure with remaining fillets.
- 3. Serve over brown rice with bean or fruit salsa.
CAJUN BLACKENED CATFISH
This is a recipe that I obtained from a very good Cajun friend who is a native of Lafayette, Louisiana. His family adopted me (friendly) many years ago and we have swapped Cajun and Creole recipes through the years.
Provided by Paul Schultz
Categories Seafood Fish Catfish
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- In a shallow bowl, mix together the black pepper, garlic powder, onion powder, paprika, parsley, cayenne pepper, kosher salt, oregano, and thyme until thoroughly combined. Press the catfish fillets into the spice mixture to thoroughly coat.
- Arrange a portable heat source outdoors, such as a butane burner or side burner of a gas grill. Melt butter in a glass or metal bowl. Light the burner, and place a large cast-iron skillet onto the burner over high heat. Pour about 1/4 cup of melted butter into the skillet; set remaining 1/2 cup of butter aside.
- When the butter in the skillet is smoking hot, lay the catfish fillets into the skillet. Cook until the spices are burned onto the fillets and the catfish is opaque and flaky inside, about 3 minutes per side. Don't breathe smoke from burning spices. To serve, pour remaining 1/2 cup of butter over the catfish.
Nutrition Facts : Calories 466.3 calories, Carbohydrate 2.2 g, Cholesterol 144.1 mg, Fat 43.2 g, Fiber 0.8 g, Protein 18.2 g, SaturatedFat 23.9 g, Sodium 545.7 mg, Sugar 0.5 g
BLACKENED CATFISH PO'BOY TACOS WITH CAJUN REMOULADE
From ESPN magazine. Chef G. Garvin took time to size up the blackened catfish po'boy tacos debuting at the Braves' new SunTrust Park. He is an expert on Southern cuisine.
Provided by Bren in LR
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Blackened Catfish.
- Season fish liberally on one side with blackening spice and a small amount of salt and pepper. Set aside.
- Place cast iron skillet on a burner and turn on high for about 3 minutes, until it becomes very hot. Turn off flame, add oil and place fish, seasoning side down, in pan.
- Turn flame back on and cook fish, seasoning side down, until translucent, about 5 minutes. The fish will turn white except for a small amount of pink in center. At this point, turn off heat and flip fish over in pan.
- Allow to sit in pan for about 1 minute. Remove from pan and place on a paper towel to absorb some of residual oil.
- Heat three tortillas in microwave for 30 seconds, to warm. Spread a small amount of remoulade on each tortilla, then lay three roughly equal-sized portions of fish on individual tacos. Top with lettuce (or cabbage) and tomato, then dollop a generous portion of remoulade on top of tacos. Makes 4 servings of 3 tacos.
- Remoulade:.
- In a bowl, combine all the ingredients and stir.
Nutrition Facts : Calories 560.5, Fat 24.1, SaturatedFat 4.8, Cholesterol 93.5, Sodium 1477.8, Carbohydrate 50.9, Fiber 5.4, Sugar 4.5, Protein 34.7
Tips:
- Use fresh catfish fillets for the best flavor and texture.
- If you don't have a cast iron skillet, you can use a regular skillet over medium-high heat.
- Make sure the skillet is hot before adding the catfish fillets. This will help create a nice crust.
- Don't overcrowd the skillet. Cook the catfish fillets in batches if necessary.
- Season the catfish fillets generously with the blackened Cajun seasoning. This will give them a delicious flavor.
- Cook the catfish fillets for 3-4 minutes per side, or until they are cooked through.
- Serve the blackened catfish fillets with your favorite sides, such as rice, beans, or coleslaw.
Conclusion:
Blackened Cajun catfish is a delicious and easy-to-make dish that is perfect for a quick and easy weeknight meal. With its crispy crust and flavorful Cajun seasoning, this dish is sure to please everyone at the table. So next time you're craving some catfish, give this blackened Cajun recipe a try. You won't be disappointed!
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