Best 3 Blackened Cajun Catfish Recipes
Indulge in the bold flavors of Cajun cuisine with this delectable Blackened Cajun Catfish recipe. Originating from the vibrant streets of New Orleans, this dish embodies the essence of Southern cooking with its perfect balance of heat and spice. The catfish fillets are generously coated in a flavorful blend of Cajun spices, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt. Seared to perfection in a hot skillet, the fish develops a crispy, blackened crust that locks in its tender, flaky interior. Served alongside a zesty tartar sauce and tangy coleslaw, this Blackened Cajun Catfish is a symphony of flavors that will tantalize your taste buds. If you prefer a milder heat, adjust the amount of cayenne pepper to suit your palate. For a more authentic experience, serve with traditional accompaniments like dirty rice and hush puppies. This recipe also includes variations for baking and air frying the catfish, catering to different cooking preferences and dietary restrictions.
Here are our top 3 tried and tested recipes!
BLACKENED CAJUN CATFISH
Great served over brown rice with black bean and corn salsa on top.
Provided by Cheryl Howard
Categories Fish
Number Of Ingredients 9
Steps:
- 1. Heat large cast iron skillet over high heat for 10 minutes.
- 2. Rinse fillets and pat dry. Mix dry seasonings in a freezer bag. Brush both sides of fillets with lemon juice and butter. Sprinkle each side with spice mixture. Place 2 fillets, rounded side down, in hot skillet. Cook over high heat for 2 minutes. Turn fillets and cook 2-3 minutes, or until fish flakes easily when tested ith a fork. Repeat procedure with remaining fillets.
- 3. Serve over brown rice with bean or fruit salsa.
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
BLACKENED CATFISH PO'BOY TACOS WITH CAJUN REMOULADE
From ESPN magazine. Chef G. Garvin took time to size up the blackened catfish po'boy tacos debuting at the Braves' new SunTrust Park. He is an expert on Southern cuisine.
Provided by Bren in LR
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Blackened Catfish.
- Season fish liberally on one side with blackening spice and a small amount of salt and pepper. Set aside.
- Place cast iron skillet on a burner and turn on high for about 3 minutes, until it becomes very hot. Turn off flame, add oil and place fish, seasoning side down, in pan.
- Turn flame back on and cook fish, seasoning side down, until translucent, about 5 minutes. The fish will turn white except for a small amount of pink in center. At this point, turn off heat and flip fish over in pan.
- Allow to sit in pan for about 1 minute. Remove from pan and place on a paper towel to absorb some of residual oil.
- Heat three tortillas in microwave for 30 seconds, to warm. Spread a small amount of remoulade on each tortilla, then lay three roughly equal-sized portions of fish on individual tacos. Top with lettuce (or cabbage) and tomato, then dollop a generous portion of remoulade on top of tacos. Makes 4 servings of 3 tacos.
- Remoulade:.
- In a bowl, combine all the ingredients and stir.
Nutrition Facts : Calories 560.5, Fat 24.1, SaturatedFat 4.8, Cholesterol 93.5, Sodium 1477.8, Carbohydrate 50.9, Fiber 5.4, Sugar 4.5, Protein 34.7
Tips:
- Choose the right catfish fillets. Look for fillets that are firm and have a light pink color. Avoid fillets that are mushy or have a dark color.
- Use a good quality blackening seasoning. There are many different brands of blackening seasoning available, so choose one that you like the taste of. You can also make your own blackening seasoning at home.
- Preheat your skillet or grill to a high temperature. This will help to create a good sear on the catfish and prevent it from sticking.
- Don't overcrowd the skillet or grill. If you put too many catfish fillets in the skillet or grill at once, they will not cook evenly.
- Cook the catfish for a few minutes per side, or until it is cooked through. The exact cooking time will depend on the thickness of the fillets.
- Serve the catfish immediately with your favorite sides. Some popular sides for blackened catfish include rice, beans, and coleslaw.
Conclusion:
Blackened catfish is a delicious and easy-to-make dish that is perfect for any occasion. With its crispy black crust and tender, flaky flesh, blackened catfish is sure to please everyone at your table. So next time you're looking for a quick and easy meal, give blackened catfish a try. You won't be disappointed!
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