Blackened Catfish Claire Robinson Recipes

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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 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.

AIR FRYER BLACKENED CATFISH FILLETS



Air Fryer Blackened Catfish Fillets image

Air-fried catfish fillets that have a spicy blackened exterior and a tender and flaky interior.

Provided by Soup Loving Nicole

Time 20m

Yield 2

Number Of Ingredients 4

¼ cup unsalted butter, melted
2 tablespoons olive oil
1 ½ tablespoons blackened seasoning
1 pound catfish fillets

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Whisk melted butter, olive oil, and blackened seasoning together in a small bowl until it forms a paste. Brush paste on both sides of the catfish fillets.
  • Place fillets in the basket of the air fryer and cook until fish is browned and flakes easily with a fork, about 15 minutes.

Nutrition Facts : Calories 606.3 calories, Carbohydrate 2.6 g, Cholesterol 174.3 mg, Fat 51 g, Fiber 0.5 g, Protein 33.8 g, SaturatedFat 19.6 g, Sodium 1211.5 mg

NOT LACKIN' ON THE BLACKENIN' CATFISH



Not Lackin' on the Blackenin' Catfish image

Provided by Guy Fieri

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons paprika
1 teaspoon cayenne
1 teaspoon dried thyme
1 teaspoon chili powder
2 teaspoons garlic powder
1 teaspoon ground cumin
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
4 (6-ounce) catfish fillets
2 tablespoons canola oil
2 tablespoons butter
4 lemon wedges

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 WITH MANGO AVOCADO SALSA



Blackened Catfish with Mango Avocado Salsa image

A delightful and tasty rub makes this quick recipe fantastic. While the fish is sitting to allow the flavors to blend, you can easily assemble the salsa. My family loves this! -Laura Fisher, Westfield, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings (2 cups salsa).

Number Of Ingredients 12

2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons paprika
2-1/4 teaspoons pepper, divided
3/4 teaspoon salt, divided
4 catfish fillets (6 ounces each)
1 medium mango, peeled and cubed
1 medium ripe avocado, peeled and cubed
1/3 cup finely chopped red onion
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
2 teaspoons olive oil

Steps:

  • Combine the oregano, cumin, paprika, 2 teaspoons pepper and 1/2 teaspoon salt; rub over fillets. Refrigerate for at least 30 minutes., Meanwhile, in a small bowl, combine the mango, avocado, red onion, cilantro, lime juice and remaining salt and pepper. Chill until serving., In a large cast-iron skillet, cook fillets in oil over medium heat until fish flakes easily with a fork, 5-7 minutes on each side. Serve with salsa.

Nutrition Facts : Calories 376 calories, Fat 22g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 541mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges

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