CAJUN STYLE BLACKENED CATFISH
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
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
CAJUN BLACKENED CATFISH
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
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
BARLOW'S BLACKENED CATFISH
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
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 BAKED CATFISH
This well-seasoned fish nets me compliments from family and friends whenever I serves it. The fish is moist and flakey, the coating crisp, crunchy and flecked with paprika. -Jim Gales, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a shallow bowl, mix the first 6 ingredients., Dip fillets in cornmeal mixture to coat both sides. Place on a baking sheet coated with cooking spray. Sprinkle with paprika., Bake until fish begins to flake easily with fork, 20-25 minutes.
Nutrition Facts : Calories 242 calories, Fat 10g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 748mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
BAKED CAJUN CATFISH
This is our favorite way to serve catfish. I've made this with half of the spices at first. Then my family got older, I doubled the spices. -Wendy Stenman
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first seven ingredients; brush over both sides of fish., Place fish in a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 450° for 10-13 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 146 calories, Fat 12g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 941mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 9g protein.
CAJUN BLACKENED FISH
Make and share this Cajun Blackened Fish recipe from Food.com.
Provided by David04
Categories Catfish
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix pepper, hot paprika, sweet paprika, cayenne, garlic powder, onion powder, ground thyme, file powder, and mustard powder together in a small bowl to create the Cajun Blackening Mix.
- Pour the Cajun spice mix on a tray.
- Press the fish into the Cajun spice mix on both sides.
- Fry in a hot cast iron pan coated with oil and sear until fish is cooked and spices are blackened.
- Serve with your favorite cajun side dishes.
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