Best 3 Blackened Catfish And Spicy Rice Recipes
Blackened catfish and spicy rice is a classic dish that combines the bold flavors of Cajun cuisine with the comfort of a hearty meal. This dish is sure to please even the most discerning palate, with its crispy, blackened catfish and flavorful spicy rice. The catfish is seasoned with a variety of spices, then pan-fried until it is crispy on the outside and flaky on the inside. The spicy rice is made with long-grain rice, bell peppers, onions, and a variety of spices. This dish is sure to become a favorite in your household, and it is perfect for any occasion, from a casual weeknight meal to a special dinner party.
Let's cook with our recipes!
BLACKENED CATFISH AND SPICY RICE
Quick and easy blackened catfish recipe. I like to serve this over a Cajun flavored spicy white rice. Although the rice is optional, the slightly spicy Cajun flavor of the rice brings out the taste of the catfish.
Provided by Eric Lubow
Categories Seafood Fish Catfish
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- Bring the rice, water, Cajun seasoning, and hot pepper sauce to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
- While rice is cooking, mix thyme, black pepper, cayenne pepper, salt, garlic powder, onion powder, paprika, dill weed, and lemon pepper in a bowl until well blended. Brush catfish fillets with butter and sprinkle with seasoning mixture other both sides.
- Heat any remaining melted butter in a large skillet over medium-high heat; pan-fry seasoned catfish in butter until fish is easily flaked with a fork, 4 to 5 minutes per side.
- Serve catfish over a plate of seasoned rice. Pour leftover butter from the skillet over fish and sprinkle with lemon juice.
Nutrition Facts : Calories 539.3 calories, Carbohydrate 40.6 g, Cholesterol 113.6 mg, Fat 32 g, Fiber 1.3 g, Protein 21.2 g, SaturatedFat 16.7 g, Sodium 972.1 mg, Sugar 0.6 g
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
SPICY BLACKENED CATFISH
Categories Fish Quick & Easy Mardi Gras Kwanzaa Spice Pan-Fry Gourmet
Yield Serves 2
Number Of Ingredients 12
Steps:
- In a small bowl combine the paprika, the oregano, the thyme, the cayenne, the sugar, the salt, and the black pepper, pat the catfish dry, and sprinkle the spice mixture on both sides of the fillet, coating them well. In a large skillet sauté the garlic in the oil over moderately high heat, stirring, until it is golden brown and discard the garlic. Add the butter, heat it until the foam subsides, and in the fat sauté the catfish for 4 minutes on each side, or until it is cooked through. Transfer the catfish fillets with a slotted spatula to 2 plates and serve them with the lemon wedges.
Tips:
- Use fresh catfish fillets. Fresh catfish fillets will have a firm, white flesh and a mild, slightly sweet flavor. Avoid fillets that are brown or have any off-odors.
- Blacken the catfish fillets before cooking them. Blackening the catfish fillets will give them a delicious, crispy crust and help to seal in their juices. To blacken the catfish fillets, simply coat them in a mixture of spices and then sear them in a hot skillet until they are blackened on both sides.
- Cook the catfish fillets until they are cooked through. The catfish fillets should be cooked until they are opaque throughout and flake easily with a fork. Avoid overcooking the catfish fillets, as this will make them tough and dry.
- Serve the blackened catfish fillets with your favorite sides. Blackened catfish fillets can be served with a variety of sides, such as spicy rice, roasted vegetables, or mashed potatoes. You can also serve the catfish fillets with a dipping sauce, such as tartar sauce or remoulade sauce.
Conclusion:
Blackened catfish and spicy rice is a delicious and easy-to-make dish that is perfect for a weeknight meal. The blackened catfish fillets are crispy and flavorful, and the spicy rice is the perfect accompaniment. This dish is sure to be a hit with your family and friends.
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