Best 3 Cajun Blackened Catfish Recipes
Dive into the vibrant flavors of Louisiana with a culinary exploration of Cajun blackened catfish, a dish that tantalizes the taste buds and brings the essence of Cajun cuisine to your plate. This delectable dish is a symphony of bold spices, aromatic herbs, and succulent catfish, perfectly blackened to create a crispy, flavorful crust. Get ready to embark on a journey of culinary delight as we uncover the secrets behind this iconic dish and guide you through the steps to prepare an unforgettable Cajun blackened catfish that will leave you craving more.
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:
- Choose the right catfish. Look for firm, white fillets that are free of any blemishes or discoloration.
- Blacken the catfish properly. The key to getting a good blackening is to use a very hot skillet and to not overcrowd the fish. The fish should sizzle when it hits the pan, and it should be cooked for 3-4 minutes per side, or until it is cooked through.
- Don't skimp on the spices. The blackening spice is what gives the catfish its signature flavor, so don't be afraid to use a generous amount. You can also adjust the spices to your own taste preferences.
- Serve the catfish with your favorite sides. Cajun blackened catfish goes well with a variety of sides, such as rice, beans, potatoes, and vegetables. You can also serve it with a dipping sauce, such as tartar sauce or remoulade.
Conclusion:
Cajun blackened catfish is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. With its crispy, blackened exterior and moist, flavorful interior, this dish is sure to be a hit with everyone at the table. So next time you're looking for a new way to cook catfish, give this recipe a try.
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