Blackened Catfish Recipes

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BLACKENED CATFISH WITH MAQUE CHOUX



Blackened Catfish with Maque Choux image

While this is a catfish recipe, it is a modification of a redfish recipe. And as you might suspect, you can modify this recipe for any other fish you choose to use. I've seen blackened salmon, trout, flounder, walleye, black bass, seabass... you get the point. The fish is less important than the technique. As for the maque choux (mahk-shoo) , as you can see it is basically Cajun succotash. Corn, onions and green peppers are its foundation, and it usually has tomatoes and a little hot sauce, too. White rice is the perfect side dish here. Simple, kinda bland, you need it on the plate next to the spicy catfish.

Provided by Hank Shaw

Categories     Main Course

Time 35m

Number Of Ingredients 16

4 catfish fillets (or skinless fillets of other fish)
1/2 cup melted butter
1/2 cup Cajun seasoning
1 teaspoon black pepper
1/2 to 1 teaspoon cayenne pepper
1 teaspoon celery seed
2 tablespoons sweet paprika
1 tablespoon garlic powder
1 tablespoon dried thyme
1 tablespoon dried oregano
2 tablespoons butter
1 small onion, (chopped, about 1 cup)
1 green pepper, (chopped)
4 cups corn kernels
1 cup cherry tomatoes, (sliced in half)
Salt and Tabasco sauce to taste

Steps:

  • Make the maque choux first. Heat the butter in a saute pan over medium-high heat, then add the onion. Saute the onion for 1 minute, then add the green pepper. Sprinkle salt over everything and saute for about 4-5 minutes, stirring often. Add the corn kernels and cook for another 10 minutes. Turn off the heat and cover while you make the fish.
  • Get a cast-iron frying pan hot over your hottest burner. Turn the stove fan on high, and open the windows nearby, as this creates smoke. Let the frying pan get hot for a good 3-4 minutes. While the pan is heating up, melt the butter and pour the Cajun spices into a shallow dish.
  • Dip the fish fillets in the melted butter, then dredge in the Cajun spices. Shake off any excess. Do this for as many fillets as will fit in the frying pan; I find that 4 normal fillets is as much as it will hold. Lay the fish down on the hot pan. It will sizzle up fiercely and smoke. This is normal. Let the fish cook this way for 2-3 minutes. Using a wide metal spatula, carefully flip the catfish fillets and cook on the other side for another 2-3 minutes.
  • When you flip the catfish, add the tomatoes and the Tabasco to the maque choux.
  • Serve with white rice, the maque choux and a good beer. And revel in the fact that some idiot paid $130 for this back in 1983...

Nutrition Facts : Calories 1084 kcal, Carbohydrate 40 g, Protein 154 g, Fat 34 g, SaturatedFat 11 g, Cholesterol 537 mg, Sodium 753 mg, Fiber 7 g, Sugar 8 g, ServingSize 1 serving

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.

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

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 4h23m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons peanut oil, for frying
4 catfish filets
1 1/2 tablespoons salt
1 tablespoons freshly ground black pepper
1 tablespoons cayenne pepper
1 tablespoons garlic powder
1 tablespoons onion powder
1 tablespoons thyme
Cajun Remoulade, recipe follows
2 tablespoon chopped Gherkin pickles
2 teaspoons capers
1 teaspoon chopped parsley
1/4 teaspoon salt
1/8 teaspoon black pepper
Dash hot sauce
1/8 teaspoon cayenne pepper
1/2 cup mayonnaise

Steps:

  • Preheat a cast iron skillet to medium high with peanut oil.
  • Mix dry ingredients together. Cover both sides of catfish with the seasoning mix and place in skillet.
  • Cook on one side for 4 minutes and turn when cooked halfway through. Cook for another 4 minutes on the other side. Remove from pan and serve with Cajun remoulade.
  • Mix all ingredients together well. Cover and refrigerate until ready to serve.

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

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

CAJUN STYLE BLACKENED CATFISH



Cajun Style Blackened Catfish image

This is a recipe handed down to me by my father, and is one of my favorite Cajun-style dishes. I hope you enjoy it as much as I do. I am currently attempting to figure out a way to cook this dish on the George Foreman Grill; stay tuned for the results!

Provided by James Naron

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb boneless catfish fillet
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon parsley flakes
1 teaspoon ground red pepper
1 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon thyme
butter or oil (for cooking)

Steps:

  • NOTES: You MUST use butter or oil; margarine will not work.
  • A large cast-iron skillet works best for this, but any large non-stick skillet will work.
  • This recipe will work with nearly any type of boneless fish fillets, but catfish seems to be one of the tastiest.
  • This recipe produces a LOT of smoke, so make sure you have a good vent above your stove, or open some doors and/or windows.
  • Mix all dry ingredients together.
  • Coat fillets evenly with mixture.
  • Heat small amount of butter or oil in skillet until hot.
  • Place fillets in skillet.
  • Cook 3-5 minutes on each side.
  • Change butter or oil if it gets too black.

Nutrition Facts : Calories 144.4, Fat 6.9, SaturatedFat 1.5, Cholesterol 62.3, Sodium 694.5, Carbohydrate 2.1, Fiber 0.7, Sugar 0.2, Protein 17.7

BLACKENED CATFISH



Blackened Catfish image

Adding cornmeal to the spice coating gives the fish a crisp crust in the broiler, without having to fry in oil.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 20m

Number Of Ingredients 8

Nonstick cooking spray
2 tablespoons yellow cornmeal
2 tablespoons paprika
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
Coarse salt and ground pepper
4 (about 1 1/2 pounds) catfish fillets
Lemon wedges, for serving (optional)

Steps:

  • Heat broiler; coat the rack of a broiler pan with cooking spray. In a shallow bowl, stir together cornmeal, paprika, thyme, cayenne, 1 tablespoon salt, and 1/2 teaspoon ground pepper.
  • Dredge fillets in cornmeal mixture, turning to coat. Shake off excess, and place on prepared rack; broil until opaque throughout and blackened on the outside, 10 to 12 minutes. Serve immediately, with lemon wedges, if desired.

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.

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