Blackened Catfish Quesadilla Baha Bayou Recipes

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BARLOW'S BLACKENED CATFISH



Barlow's Blackened Catfish image

Cajun catfish served up with just the right touch of spices and flavor. This entree is perfect for a quick, excellent way to taste the unique flavor of catfish mixed with the traditional method of down south cooking, just without all the fat. Serve on top of white rice.

Provided by INDIANABARLOW

Categories     Seafood     Fish     Catfish

Time 50m

Yield 4

Number Of Ingredients 8

2 teaspoons cayenne pepper
2 teaspoons lemon pepper
2 teaspoons garlic powder
2 teaspoons salt
2 teaspoons pepper
1 pound catfish fillets
2 tablespoons butter
1 cup Italian-style salad dressing

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  • In a shallow, medium bowl, mix cayenne pepper, lemon pepper, garlic powder, salt and pepper.
  • Brush both sides of catfish fillets with butter. Rub fillets with the cayenne pepper mixture on both sides.
  • Heat a large heavy skillet over medium-high heat until really hot. Add fillets, and fry approximately 2 minutes on each side, until slightly blackened.
  • Arrange blackened fillets in a single layer in the prepared baking dish, and coat with Italian-style salad dressing. Bake 30 to 35 minutes in the preheated oven, until fish is easily flaked with a fork.

Nutrition Facts : Calories 368 calories, Carbohydrate 8.5 g, Cholesterol 72 mg, Fat 29.8 g, Fiber 0.7 g, Protein 17.4 g, SaturatedFat 7.9 g, Sodium 2478.2 mg, Sugar 5.4 g

BLACKENED CATFISH



Blackened Catfish image

Blackened catfish is a staple in Creole and Cajun cuisine. The key is making your own signature blackening seasoning and using a hot cast iron skillet.

Provided by Kristina Vanni

Categories     Dinner     Entree     Spice Mix

Time 16m

Number Of Ingredients 19

For the Blackening Spice Mixture:
4 tablespoons paprika
1 1/2 tablespoons salt
1 tablespoon granulated garlic
1 tablespoon onion powder
1 tablespoon black pepper
1/2 tablespoon white pepper
1/2 tablespoon cayenne pepper
1/2 tablespoon dried oregano
1/2 tablespoon dried basil
1 teaspoon dried thyme
For the Catfish:
4 (5 ounce) catfish fillets (skinless)
3/4 teaspoon kosher salt
1 tablespoon olive oil
2 tablespoons unsalted butter
For Garnish:
1/4 cup fresh parsley (chopped)
Lemon wedges

Steps:

  • To serve, sprinkle with fresh parsley and serve with lemon wedges. Enjoy!

Nutrition Facts : Calories 404 kcal, Carbohydrate 32 g, Cholesterol 109 mg, Fiber 10 g, Protein 31 g, SaturatedFat 7 g, Sodium 2799 mg, Sugar 9 g, Fat 21 g, ServingSize 4 fillets, UnsaturatedFat 0 g

CAJUN BLACKENED CATFISH



Cajun Blackened Catfish image

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

1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried parsley
1 teaspoon ground cayenne pepper
1 teaspoon kosher salt
½ teaspoon dried oregano
½ teaspoon dried thyme
4 (4 ounce) catfish fillets, skinned
¾ cup unsalted butter

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



Blackened Catfish image

Make and share this Blackened Catfish recipe from Food.com.

Provided by ratherbeswimmin

Categories     Catfish

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons paprika
2 1/2 teaspoons salt
2 teaspoons lemon pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground pepper
1 1/2 teaspoons dried basil
1 teaspoon onion powder
1 teaspoon thyme
6 catfish fillets
1 cup unsalted butter, melted

Steps:

  • Heat a large cast iron skillet (recommended) or heavy aluminum skillet over high heat for 10 minutes.
  • In a small bowl stir together first 8 ingredients.
  • Dip catfish into melted butter and coat both sides of fish with spice mixture, using about 1 T spice mixture for each fillet.
  • Place fish on waxed paper.
  • Place 3 fillets at a time in hot skillet.
  • Drizzle each fillet with 1 T melted butter.
  • Cook over high heat about 2 minutes per side or until fish flakes easily.
  • Serve immediately.

BLACKENED CATFISH



Blackened Catfish image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 12

3/4 pound (3 sticks) unsalted butter, melted
Six 8- to 10-ounce Catfish fillets (or other firm-fleshed fish), 1/2-inch thick
3 tablespoons Chef Paul Prudhomme's Blackened Redfish Magic (or substitute)
1 tablespoon sweet paprika
2 1/4 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground red pepper
3/4 teaspoon white pepper
3/4 teaspoon black pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves

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 QUESADILLA (BAHA BAYOU)



BLACKENED CATFISH QUESADILLA (BAHA BAYOU) image

Categories     Fish

Yield 2

Number Of Ingredients 4

2 6oz. fillets catfish with lots of creole blackening seasoning
1/4 c. trader joes corn salsa/relish
1/4 c. non-fat greek plain yogurt
2 large flour tortillas

Steps:

  • heat up a cast iron skillet with 2 T. vegetable oil, get it super hot! dip catfish fillets into creole seasoning both sides, be generous! fry up catfish about a minute and a half each side. heat up tortillas on a griddle or in pan, no oil. chop catfish, put on one torilla, add corn relish, add yogurt, top with other torilla cut into 6 slices, serves two

BAYOU STUFFED CATFISH WITH CAJUN BEURRE BLANC



Bayou Stuffed Catfish with Cajun Beurre Blanc image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 21

1/2 pound jumbo lump crabmeat
1 loaf 3 by 6 by 1-inch baked cornbread
1 cup cooked spinach,chopped
1/4 cup pine nuts,toasted
1 tablespoon creole mustard
Salt and pepper, to taste
6 (6-ounce) boneless catfish fillets, skinned
1 cup seasoned flour
1 cup buttermilk
2 cups fish fry mix
Cajun beurre blanc (recipe follows)
Lemon, for garnish
1 1/2 cups white wine
1 clove garlic, crushed
1 bay leaf
1 fresh lemon, halved
2 shallots, minced
1 pound butter, cut in 1-inch pieces
I cup heavy cream
1 teaspoon black peppercorns, cracked
1 tablespoon blackened seasoning, see previous recipe

Steps:

  • Mix together crabmeat, cornbread, spinach, pine nuts, mustard and salt and pepper. Lay fish skin side up and top with 2 1/2 ounces stuffing. Roll tightly and refrigerate until set. Dredge in seasoned flour, dip in buttermilk, and roll through fish fry mix. Deep fry at 350 degrees F until light brown. Remove to sheet pan and finish in a preheated 350 degree F oven until temperature of 150 degrees F. Top with 1 1/2 ounces cajun beurre blanc and garnish with lemon.
  • In heavy saucepan, add all ingredients except butter and cream. Reduce the liquid over low heat. Add heavy cream and reduce by half. Slowly add butter, whipping continuously-alternating pan on and off flame. Strain and add seasoning.

BAYOU STUFFED CATFISH WITH CAJUN BEURRE BLANC RECIPE - (5/5)



Bayou Stuffed Catfish With Cajun Beurre Blanc Recipe - (5/5) image

Provided by á-170456

Number Of Ingredients 35

STUFFING:
6 boneless catfish fillets - (6 oz ea) skinned
Lemon for garnish
1/2 pound jumbo lump crabmeat
1 loaf baked cornbread - (3" by 6" by 1")
1 cup chopped cooked spinach
1/4 cup pine nuts toasted
1 tablespoon Creole mustard
Salt to taste
Freshly-ground black pepper to taste
BREADING FOR FISH:
1 cup seasoned flour
1 cup buttermilk
2 cups fish fry mix
CAJUN BEURRE BLANC:
1 1/2 cups white wine
1 garlic clove, crushed
1 bay leaf
1 fresh lemon halved
2 shallots minced
1 pound butter cut 1" pieces
1 cup heavy cream
1 teaspoon black peppercorns cracked
1 tablespoon Blackened Seasoning (see below)
BLACKENED SEASONING:
1/3 cup paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon freshly-ground white pepper
1 teaspoon freshly-ground black pepper
1 teaspoon cayenne pepper
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon oregano
1/4 cup salt

Steps:

  • Cajun Beurre Blanc: In heavy saucepan, add all ingredients except butter and cream. Reduce to liquid over low heat. Add heavy cream and reduce by half. Slowly add butter, whipping continuously-alternating pan on and off flame. Strain and add seasoning. Blackened Seasoning: Mix all ingredients well. (Makes 1 cup) Mix together crabmeat, cornbread, spinach, pine nuts, mustard and salt and pepper. Lay fish skin-side up and top with 2 1/2 ounces stuffing. Roll tightly and refrigerate until set. Dredge in seasoned flour, dip in buttermilk, and roll through fish fry mix. Deep fry at 350 degrees until light brown. Remove to sheet pan and finish in a preheated 350 degree oven until temperature of 150 degrees. Top with 1 1/2 ounces Cajun Beurre Blanc and garnish with lemon. This recipe yields 6 servings.

BARLOW'S BLACKENED CATFISH



Barlow's Blackened Catfish image

Cajun catfish served up with just the right touch of spices and flavor. This entrée is perfect for a quick, excellent way to taste the unique flavor of catfish mixed with the traditional method of down south cooking, just without all the fat. Serve on top of white rice.

Provided by ElizabethKnicely

Categories     Catfish

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

2 teaspoons cayenne pepper
2 teaspoons lemon pepper
2 teaspoons garlic powder
2 teaspoons salt
2 teaspoons pepper
1 lb catfish fillet
2 tablespoons butter
1 cup Italian salad dressing

Steps:

  • Preheat oven to 350ºF. Lightly grease a medium baking dish.
  • In a shallow, medium bowl, mix cayenne pepper, lemon pepper, garlic powder, salt and pepper.
  • Brush both sides of catfish fillets with butter. Rub fillets with the cayenne pepper mixture on both sides.
  • Heat a large heavy skillet over medium-high heat until really hot. Add fillets, and fry approximately 2 minutes on each side, until slightly blackened.
  • Arrange blackened fillets in a single layer in the prepared baking dish, and coat with Italian-style salad dressing. Bake 30 to 35 minutes in the preheated oven, until fish is easily flaked with a fork.

Nutrition Facts : Calories 367.5, Fat 29.4, SaturatedFat 7.8, Cholesterol 77.6, Sodium 1923.9, Carbohydrate 8.5, Fiber 0.7, Sugar 5, Protein 18

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