Blackened Catfish Cole Slaw Wraps Recipes

BLACKENED CATFISH

Steps:

• The fillets should be at room temperature. Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom, at least for 10 minutes. Meanwhile, pour 2 tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter. Heat the serving plates in a 250-degree oven. Dip each fillet in the reserved melted butter so that both sides are well coated. Then, mix thoroughly all the spices for blackening mixture and sprinkle the Blackening Spice Mixture generously and evenly on both sides of the fillets. Place 1 or 2 fillets in skillet and cook uncovered over very high heat until the underside becomes deep brown, almost black (but not burned), about 2 minutes (the time may vary according to the fillet's thickness and the heat of the skillet). Turn the fish over and pour 1 teaspoon of butter on top of each. Cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while hot. To serve, place 1 fillet and a ramekin of butter on each plate.

BLACKENED CATFISH

Steps:

• Lay out catfish fillets in a single layer on a work surface and sprinkle with all-purpose seasoning on both sides; press seasoning into fish.
• Heavily coat the top side of the fish with blackening seasoning. Allow seasoning to sit until it begins to soak into the fish, about 10 minutes. Flip the fish over and repeat.
• Heat a large cast-iron or heavy-bottomed skillet over medium-high heat until you see a little smoke coming from it, 1-2 minutes. Add 2 tablespoons grapeseed oil and heat until shimmering but not smoking, about 1 minute; then add 2 tablespoons butter. Be sure the exhaust fan is turned on.
• Once butter is melted and bubbling, slowly lay in half the catfish fillets, angling them away from you to prevent spattering and being sure not to overcrowd the pan. Give the fish a little press with a metal spatula to be sure pieces are flat and in full contact with the pan. Cook fillets until browned and well crusted on underside and they release easily from pan (slide the spatula under them to check), 4-5 minutes. Then flip to cook second side to cook, an additional 4-5 minutes.
• Transfer fillets to a sheet pan lined with paper towels. Scrape out any burned-on spices from pan. Repeat to cook remaining fish, adding more oil and butter as needed.
• Serve hot with parsley scattered on top. Squeeze lemon wedges over fish if you like.

BLACKENED CATFISH TACOS

Steps:

• Coat a grill rack with oil and preheat the grill on high for 5 minutes.
• Place the blackening seasoning in a shallow baking dish. Roll the catfish in the seasoning until well coated. Reduce the grill to medium-high, and grill the onions over direct heat until well browned and wilting, turning once, about 10 minutes. Meanwhile, grill the fish over direct heat until cooked through, turning once, about 6 minutes. At the same time, place the tortillas directly on the grill for 1 minute per side. Stack the tortillas and wrap them in foil or a clean towel to keep warm.
• Arrange the fish on a plate, and flake into bite-size pieces with a fork. Transfer the onions to a separate plate. Place the tomatoes, avocado, sour cream, lime wedges and cilantro in separate bowls. Set out with the warm tortillas and hot sauce, and invite guests to make their own tacos.

GRILLED BLACKENED FISH SANDWICHES WITH HOMEMADE SLAW

Steps:

• Combine coleslaw mix, onion, vinegar, oil, mustard, sugar, celery seed, salt, and pepper in a large bowl. Stir until evenly combined. Set aside.
• Lay cod fillets on a clean work surface. Sprinkle 1/2 of the blackening seasoning and 1/2 of the paprika over the fillets. Flip fillets over and sprinkle with remaining blackening seasoning and paprika. Brush olive oil over both sides of the fillets.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill fish for 3 minutes. Flip and grill for 3 minutes more.
• Cut fillets in half and place each half on a hamburger bun. Top with reserved slaw.

CAJUN BLACKENED CATFISH

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.