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Blackened Catfish

4 Catfish fillets (about 3 lbs total weight)
1/2 Stick butter
1/4 c Olive oil


Spice Mix
2 tb Sweet paprika 2 1/2 ts Salt
1 ts Onion powder
1 1/2 ts Garlic powder
1 1/2 ts Cayenne pepper
2 ts Lemon pepper*
1 ts Whole thyme leaves
1 1/2 ts Whole basil leaves


Okay, so I admit that I too am tired of everyone blackening everything. This method, however, is very easy and the results unusually good. I prefer this to blackened redfish (which is nearing the endangered-species list), blackened chicken, and, Lord save us all, blackened oysters. Why would you do such a thing to a perfectly innocent oyster?


This is the only time that you have ever seen me use garlic and onion powders . . . but this is the only way you can do this dish.


* Lemon pepper is a blend that can be found in the spice section of the local supermarket.


Mix together and store in a lidded jar. You will probably not need all of this mix for this particular recipe. Use it on other meats as well.


Heat a black iron frying pan for at least 10 minutes over very high heat.


Cut each of the fillets in half. Melt the butter and mix with the olive oil. Place the spice mix on a plate. Dip the fish into the butter and oil and then dredge on both sides in the spice mix. Fry in a very hot pan just a few minutes on each side. This must be done in a room with a very good kitchen fan or out in the backyard over a very hot charcoal barbecue fire.


Serve this with a great deal of beer, an enormous green salad, and Macaroni Pie (see recipe).


From . Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.





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