Best 3 Cajun Blackened Catfish Recipes
Craving a flavor-packed seafood dish that's easy to make? Look no further than Cajun blackened catfish! This Southern classic combines the bold flavors of Cajun spices with the tender, flaky texture of catfish, resulting in a mouthwatering entrée that's perfect for any occasion.
Our collection of Cajun blackened catfish recipes offers a variety of options to suit your taste and skill level. Whether you prefer a traditional pan-seared method or a healthier baked version, we've got you covered. We also include a spicy blackened catfish sandwich recipe for those who love a little extra kick.
Each recipe is carefully crafted to ensure that the catfish is perfectly cooked and bursting with flavor. We provide step-by-step instructions and helpful tips to guide you through the cooking process, even if you're a beginner in the kitchen.
So, get ready to tantalize your taste buds with our delicious Cajun blackened catfish recipes. From the crispy, blackened crust to the tender, flaky fish, these dishes are sure to become a favorite in your household. Let's dive in and explore the exciting flavors of Cajun cuisine!
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:
- Use fresh catfish fillets. Fresh catfish has a mild, sweet flavor that is perfect for blackening. If you can't find fresh catfish, you can use frozen catfish fillets, but be sure to thaw them completely before cooking.
- Make sure the skillet is hot before adding the catfish. A hot skillet will help to create a crispy crust on the fish.
- Don't overcrowd the skillet. If you overcrowd the skillet, the fish will not cook evenly.
- Cook the fish for 3-4 minutes per side, or until it is cooked through. Be careful not to overcook the fish, or it will become dry and tough.
- Serve the blackened catfish immediately with your favorite sides. Blackened catfish is delicious served with rice, beans, coleslaw, or potato salad.
Conclusion:
Blackened catfish is a delicious and easy-to-make dish that is perfect for a weeknight meal. The blackened seasoning gives the fish a crispy crust and a slightly spicy flavor. Serve it with your favorite sides and you have a meal that the whole family will enjoy.
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