Cajun Blackened Catfish
Cajun Blackened Catfish is a classic dish that originates from the vibrant culinary traditions of Louisiana. With its bold and spicy flavors, this dish has become a staple in Cajun and Creole cuisine, attracting food enthusiasts from around the world. The dish is known for its unique cooking method, which involves coating the catfish fillets in a spicy rub and then searing them in a hot skillet until blackened.
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Servings:
4
Ingredients
Directions
Step 1
Mix together salt, black and cayenne pepper, garlic powder, onion powder, paprika, parsley, oregano, and thyme in a shallow bowl until thoroughly combined. Press catfish fillets into the spice mixture to thoroughly coat.
Step 2
Melt butter in a bowl and set aside.
Step 3
Arrange a portable heat source outdoors, such as a butane burner or side burner of a gas grill. Light the burner, and place a large cast-iron skillet onto the burner over high heat. Pour about 1/4 cup melted butter into the skillet.
Step 4
When butter in the skillet is smoking hot, lay 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 the smoke.
Step 5
To serve, pour remaining 1/2 cup butter over the catfish.
Nutrition Facts (per serving)
466
Calories
43g
Fat
2g
Carbs
18g
Protein
Complement
The key to the dish's distinctive flavor is the blackening seasoning, which typically includes a blend of paprika, cayenne pepper, garlic powder, onion powder, and other aromatic spices. The catfish is then cooked in a hot cast-iron skillet, creating a flavorful crust on the outside while keeping the inside tender and juicy. This cooking method gives the dish its characteristic blackened appearance and intense flavor. Whether enjoyed on its own or served with a side of rice, Cajun Blackened Catfish is a delicious and satisfying dish that showcases the bold and vibrant flavors of Louisiana cuisine.
