Jane Fondas Blackened Catfish Recipes

BLACKENED CATFISH

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 WITH HARISSA MAYO

Steps:

• Stir the coriander, cumin, five-spice, cayenne, 2 teaspoons salt and a few grinds of pepper together in a small bowl. Rub the spice blend all over the catfish.
• Whisk the mayonnaise, harissa, lemon zest, lemon juice, 1/4 teaspoon salt and a few grinds of pepper together in another small bowl.
• Heat 2 tablespoons of oil in a large and heavy skillet over medium-high heat. Once hot, add half the catfish and cook, flipping once, until well browned and cooked through, 4 to 5 minutes per side. Repeat with the remaining oil and catfish.
• Spread the harissa mayo on 4 plates and place the catfish on top. Serve with cilantro and lemon wedges.

BLACKENED CATFISH

Steps:

• In a bowl, add the butter, Creole spices, lemon zest and juice, salt and pepper and mix to combine. Stir in the chopped chives and set aside. The butter can be made ahead and chilled; bring to room temperature before using.
• Preheat oven to 350 degrees F.
• Preheat a large well-seasoned cast iron skillet or nonstick skillet over medium-high heat. Line the bottom of a 9 by 11-inch baking dish with the lemon slices and dollop half of the compound butter evenly over the lemon.
• Evenly coat both sides of each fish fillet with 1 tablespoon Creole seasoning. Working in batches if necessary, add the seasoned fillets to the hot skillet, and cook 2 minutes on each side to just toast and brown the seasoning. With a spatula, carefully place the seared fish on top of the buttered lemon slices in the baking dish. Bake until fish easily breaks apart with a fork, 12 to 15 minutes. Immediately top each hot fillet with a spoonful of compound butter; transfer to heated serving plates and garnish with a few whole fresh chives crossed like an x over each fillet.

BLACKENED CATFISH WITH TRINITY OF SAUTEED VEGETABLES

Steps:

• In a large pot, bring 5 1/4 cups of water to a boil over medium heat. Add the rice, turn the heat down to low and simmer until rice has absorbed all the water and is light and fluffy, about 15 to 20 minutes. Reserve 3 cups of cooked rice for another use, such as Cajun Dirty Rice. Transfer the rice to a serving bowl and set aside.
• In a large skillet over medium-high heat, add 2 tablespoons of canola oil. Add the celery, green pepper, onion, garlic, and season with salt, pepper and cayenne pepper. Saute until slightly tender about 5 minutes. Add the fresh lemon juice and chopped parsley and cook for another minute. Reserve 1 cup of the sauteed vegetables for another use, like Cajun Dirty Rice. Transfer the vegetables to a serving bowl and set aside.
• While the vegetables are sauteing, heat a cast iron skillet or griddle over high heat. Brush the catfish with the remaining canola oil and then sprinkle both sides with Cajun seasoning. Place the catfish onto into the hot pan and cook, about 2 to 3 minutes on each side.
• Arrange the catfish on a serving platter and serve with rice and sauteed vegetables.

BLACKENED CATFISH

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.

NOT LACKIN' ON THE BLACKENIN' CATFISH

Steps:

• On a plate, mix together the paprika, cayenne, thyme, chili powder, garlic powder, cumin, salt and pepper for the blackened spice mixture. Dredge the catfish fillets in the spice mixture and set aside.
• Heat a large cast iron fry pan or saute pan over high heat until it is "white hot".
• Add oil to pan. When oil begins to slightly smoke, add catfish fillets and cook on each side, about 2 to 3 minutes. Cook in batches, if necessary, and transfer cooked fillets to a preheated 200 degree F oven while cooking remaining fillets.
• To serve, top each fillet with 1/2 tablespoon of butter and serve with lemon wedges.

BLACKENED CATFISH

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

Steps:

• Combine first 5 ingredients in a small bowl. Sprinkle both sides of the fish with the paprika mixture.
• Heat oil in a large cast-iron skillet over high heat. Add fish; cook 4 minutes on each side or until fish flakes easily with a fork.

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.

BARLOW'S BLACKENED CATFISH

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.

BLACKENED CATFISH

Steps:

• Wash the catfish fillets and pat dry. Set aside. Combine all the dry ingredients in a small bowl and set aside.
• Melt the butter in a pan. Add the lemon juice and mix well. Dip the fillets into the butter mixture. Sprinkle the fillets liberally with the spice mixture on both sides, and set aside.
• When ready to cook, heat a black iron skillet on the stove until very hot. Carefully place the fillets in the skillet and cook for about 2 minutes on each side. Keep moving with a spatula to prevent sticking. When the fillets are cooked, remove them from the skillet. Remove the skillet from the burner. Pour the butter mixture into the skillet, quickly adding the wine, and stir. Pour the pan juices over the fillets and serve immediately.

BARLOW'S BLACKENED CATFISH

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.

BLACKENED CATFISH SANDWICH

Steps:

• In a bowl mix all of the seasonings for the catfish. Coat each piece of fish in the spice blend and allow to set at room temperature for 20 minutes. I would make the tartar sauce while the fish is resting.
• Heat the oil in a cast iron pan over medium high heat until it just begins to smoke. Gently add the fillets to the pan and cook until a dark crust forms, about 4 minutes. Flip and fry on the other side until cooked through. Remove from heat and let rest for 5 minutes.
• In a medium bowl, combine all of the tartar sauce ingredients and season t taste with salt and pepper.
• Cut each piece of fish in half crosswise. Split the bread in half lengthwise and slather each top and bottom with the sauce. Layer lettuce and tomato and then top with fish. Sprinkle some fresh lemon juice over the fish and serve.

JANE FONDA'S BLACKENED CATFISH

Steps:

• In a large shallow dish, combine the paprika, cayenne, garlic powder, thyme, salt and lemon zest.
• Add the catfish fillets and turn to coat both sides, pressing the herb-and-spice rub into the fish.
• In a large non stick frying pan over medium-high heat, heat the oil.
• Add the fish and cook for 4 minutes.
• Pour the lemon juice over the fillets, turn and cook until the fish just separates when pressed with a fork, about 4 minutes.