Blackened Catfish With Maque Choux Recipes

BLACKENED CATFISH WITH MAQUE CHOUX

Steps:

• Make the maque choux first. Heat the butter in a saute pan over medium-high heat, then add the onion. Saute the onion for 1 minute, then add the green pepper. Sprinkle salt over everything and saute for about 4-5 minutes, stirring often. Add the corn kernels and cook for another 10 minutes. Turn off the heat and cover while you make the fish.
• Get a cast-iron frying pan hot over your hottest burner. Turn the stove fan on high, and open the windows nearby, as this creates smoke. Let the frying pan get hot for a good 3-4 minutes. While the pan is heating up, melt the butter and pour the Cajun spices into a shallow dish.
• Dip the fish fillets in the melted butter, then dredge in the Cajun spices. Shake off any excess. Do this for as many fillets as will fit in the frying pan; I find that 4 normal fillets is as much as it will hold. Lay the fish down on the hot pan. It will sizzle up fiercely and smoke. This is normal. Let the fish cook this way for 2-3 minutes. Using a wide metal spatula, carefully flip the catfish fillets and cook on the other side for another 2-3 minutes.
• When you flip the catfish, add the tomatoes and the Tabasco to the maque choux.
• Serve with white rice, the maque choux and a good beer. And revel in the fact that some idiot paid $130 for this back in 1983...

CAJUN STYLE BLACKENED CATFISH

Steps:

• NOTES: You MUST use butter or oil; margarine will not work.
• A large cast-iron skillet works best for this, but any large non-stick skillet will work.
• This recipe will work with nearly any type of boneless fish fillets, but catfish seems to be one of the tastiest.
• This recipe produces a LOT of smoke, so make sure you have a good vent above your stove, or open some doors and/or windows.
• Mix all dry ingredients together.
• Coat fillets evenly with mixture.
• Heat small amount of butter or oil in skillet until hot.
• Place fillets in skillet.
• Cook 3-5 minutes on each side.
• Change butter or oil if it gets too black.

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.