Blackened Catfish With Fried Okra Recipes

SOUTHERN FRIED OKRA

Steps:

• Pat okra dry with paper towels. Place buttermilk in a shallow bowl. In another shallow bowl, combine the flour, cornmeal, salt, seasoning blend and pepper. Dip okra in buttermilk, then roll in cornmeal mixture., In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry okra, a few pieces at a time, for 1-1/2 to 2-1/2 minutes on each side or until golden brown. Drain on paper towels. Season with additional salt and pepper if desired.

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.

WET FRIED OKRA

Steps:

• Cut the okra into 1/4-inch pieces and place into a colander. Rinse under cold water and allow to drain only slightly.
• Place the cornmeal into a sealable ziptop bag. Add the okra and shake to coat thoroughly.
• Add enough vegetable oil to a cast iron or stainless steel skillet in order to completely cover the bottom of the pan. Place over medium heat and heat until the oil reaches 370 degrees F. Add the okra all at once and fry until golden brown on 1 side, approximately 6 to 7 minutes. Do not disturb until the bottom is golden brown. Turn the okra with a spatula and do not disturb until the majority of the other side is golden brown as well, approximately 3 to 4 minutes. Now stir occasionally until all of the okra is golden on all sides, approximately another 3 to 4 minutes. Remove the okra from the pan with a slotted spoon or spatula to a cooling rack set over a newspaper-lined sheet pan. Season, to taste, with salt and allow to cool for 1 to 2 minutes before serving.

BLACKENED CATFISH

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.

BLACKENED CATFISH WITH FRIED OKRA

Steps:

• For the catfish: Line a sheet pan with a rack and set aside. Stir together 1 tablespoon of the paprika and the salt in a small bowl. Sprinkle the mixture over the catfish filets and refrigerate for 30 minutes.
• Meanwhile, stir together the remaining 3 tablespoons paprika, garlic powder, onion powder, black pepper, cayenne, cumin, oregano, and thyme in a small bowl. Set 4 teaspoons of the spice mix aside; the rest will keep, in an airtight container, for up to 1 year.
• When the catfish is ready, season each filet on one side with 2 teaspoons of the spice mix. Lightly oil a large cast-iron skillet and heat over medium-high heat until almost smoking. Place the filets in the skillet seasoned-side down and cook until lightly blackened, 1 to 2 minutes. Flip the filets, add the butter and cook 1 to 2 minutes more, occasionally basting with the melted butter. Transfer the filets to the prepared sheet pan and set aside.
• For the fried okra: Whisk the eggs in a large shallow dish and season with salt and pepper. Add the okra and toss to combine. Place the cornmeal and cayenne in another large shallow dish, season with salt and pepper and stir to combine. Transfer the okra to the dish of seasoned cornmeal, letting any excess egg drip off, and toss until completely coated. Transfer the okra into a fine-mesh colander or hand strainer and gently shake to remove any excess cornmeal.
• Add 1 to 2 inches of oil to a large nonstick skillet and heat to 350 degrees F. Working in batches, fry the okra, gently turning with tongs, until golden brown and crispy, 3 to 4 minutes. Transfer to the sheet pan with the catfish. Repeat with the remaining okra.
• Plate the blackened catfish and fried okra next to each other and garnish with the lemon wedges.

BLACKENED CATFISH

Steps:

• Heat a 12-inch cast iron skillet over high heat. When the skillet is hot, add the oil. Season both sides of each catfish fillet with the blackening seasoning and place in skillet. Cook fillets for 5 minutes on each side.

FRIED OKRA

Steps:

• Wash the okra, cut it into 1/2-inch rounds, and place it in a small brown paper bag or plastic bag. Add the cornmeal and salt and pepper and shake to coat the okra with the cornmeal and seasoning mixture. Heat the bacon fat in a large, heavy skillet. Drop in the okra pieces a few at a time and fry until golden brown, turning frequently so that they are browned on all sides. Drain on paper towels and serve warm.