BLACKENED CATFISH WITH MAQUE CHOUX
While this is a catfish recipe, it is a modification of a redfish recipe. And as you might suspect, you can modify this recipe for any other fish you choose to use. I've seen blackened salmon, trout, flounder, walleye, black bass, seabass... you get the point. The fish is less important than the technique. As for the maque choux (mahk-shoo) , as you can see it is basically Cajun succotash. Corn, onions and green peppers are its foundation, and it usually has tomatoes and a little hot sauce, too. White rice is the perfect side dish here. Simple, kinda bland, you need it on the plate next to the spicy catfish.
Provided by Hank Shaw
Categories Main Course
Time 35m
Number Of Ingredients 16
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...
Nutrition Facts : Calories 1084 kcal, Carbohydrate 40 g, Protein 154 g, Fat 34 g, SaturatedFat 11 g, Cholesterol 537 mg, Sodium 753 mg, Fiber 7 g, Sugar 8 g, ServingSize 1 serving
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
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 4h23m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat a cast iron skillet to medium high with peanut oil.
- Mix dry ingredients together. Cover both sides of catfish with the seasoning mix and place in skillet.
- Cook on one side for 4 minutes and turn when cooked halfway through. Cook for another 4 minutes on the other side. Remove from pan and serve with Cajun remoulade.
- Mix all ingredients together well. Cover and refrigerate until ready to serve.
BLACKENED CATFISH
Provided by Food Network
Yield 6 servings
Number Of Ingredients 12
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.
CATFISH PO' BOYS
Provided by Claire Robinson
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- In a heavy-bottomed pot, (Dutch oven) heat enough peanut oil to come halfway up the sides of the pot, to 365 degrees F.
- Slice the po' boy rolls in half, (not cutting through), and put them on a baking sheet. Lightly toast the bread in the preheated oven.
- Combine the corn flour, seasoning and salt and pepper, to taste, in a shallow dish. Pat the fillets dry and dredge them in the seasoned flour mixture, shaking of the excess.
- Once the oil is properly heated, carefully drop the catfish into the oil. Be careful not to overcrowd the pot. Fry until golden brown and beginning to float to the surface, about 5 minutes. Do not overcook. Carefully remove the fillets with a slotted spoon or spider and drain them on paper towels. Put 1 catfish fillet in each toasted roll and top with lettuce, tomatoes, and hot sauce. Serve with lemon wedges.
BLACKENED CATFISH - CLAIRE ROBINSON
This is a Claire Robinson recipe from "5 Ingredient Fix" on Food TV. I've used it on tilapia and plan to use it on redfish as soon as we catch some. I leave out the salt, there's enough in the creole seasoning. And I sometimes have trouble finding fresh chives, so use green onions instead. Good served with wild rice or rice pilaf.
Provided by jaynine
Categories Spicy
Time 30m
Yield 4 fillets, 4 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, mix together the butter, Creole spices, lemon zest and juice, salt and pepper. Stir in the chopped chives and set aside. The butter can be made ahead and chilled; bring to room temperature before using.
- Preheat oven to 350 degrees F; preheat a large well-seasoned cast iron skillet or nonstick skillet over medium-high heat.
- Line the bottom of a 9 by 11-inch baking dish with the lemon slices and dollop half of the compound butter evenly over the lemon.
- Evenly coat both sides of each fish fillet with 1 tablespoon Creole seasoning.
- Working in batches if necessary, add the seasoned fillets to the hot skillet, and cook 2 minutes on each side to just toast and brown the seasoning.
- With a spatula, carefully place the seared fish on top of the buttered lemon slices in the baking dish.
- Bake until fish easily breaks apart with a fork, 12 to 15 minutes.
- Immediately top each hot fillet with a spoonful of compound butter; transfer to serving plates and garnish with a few whole fresh chives crossed like an x over each fillet.
Nutrition Facts : Calories 526, Fat 40.5, SaturatedFat 18.6, Cholesterol 167.5, Sodium 234.7, Carbohydrate 8.8, Fiber 3.8, Protein 36.5
5-INGREDIENT BLACKENED TILAPIA
Excellent balance of flavors and super easy. Great flavor without the smoke from high heat blackening. No need to heat a cast iron skillet to surface temps of the sun for this one. You can use your non stick pan on medium. Not a true blacken but exceptional flavor just the same. I recommend using Emerils Essence for the creole seasoning. Got this little treasure from a package insert of tilapia fillets.
Provided by kosmo
Categories Tilapia
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place fillets in milk and soak for 30 to 60 minutes in refrigerator.
- Meanwhile combine the 1/2 cup flour with the creole seasoning ( I recommend Emeril's Essence). Mix well.
- When ready, remove fish one at a time and coat with flour mixture, shaking off loose excess before cooking.
- Heat non stick pan on medium heat with 1 TBS of oil until rim of pan is hot to touch.
- Cook fillet(s) until the they flake easily, roughly about 3 minutes per side.
- Sprinkle with desired salt once on plate and enjoy.
Nutrition Facts : Calories 207.8, Fat 5.8, SaturatedFat 1, Cholesterol 62.5, Sodium 65.3, Carbohydrate 11.9, Fiber 0.4, Protein 26.7
BLACKENED FISH WITH QUICK GRITS
Blackening is a cooking technique that uses high heat and lots of seasoning to develop distinctive flavor by nearly charring the food in a cast-iron skillet. It's particularly good for firm, lean white fish, such as catfish, snapper, trout or redfish. The fish is traditionally dipped in melted butter, then cooked in a dry skillet, but that can create billows of smoke. This smokeless method cooks seasoned fillets in oil to create a lovely texture. The cheese grits cook in just under 5 minutes, but are extra flavorful from cooking in chicken stock and still creamy as a result of added milk and butter.
Provided by Vallery Lomas
Categories dinner, quick, weeknight, main course
Time 25m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Prepare the fish: In a small bowl, whisk together the sweet paprika, black pepper, thyme, oregano, garlic powder, salt and cayenne. Pat the fish fillets dry, then sprinkle enough seasoning over both sides of the fillets to completely coat. Reserve remaining seasoning for another use. Allow the fish to sit for 15 minutes at room temperature.
- While the fish sits, make the cheese grits: Bring the chicken stock and salt to a boil in a large saucepan over high. Add the grits while whisking and reduce heat to maintain a simmer. Allow the grits to thicken, about 5 minutes or so, then stir in the milk, butter and cheese. Season with black pepper and more salt to taste. Keep over the lowest heat possible until ready to serve.
- Meanwhile, cook the fish: Heat a large cast-iron skillet with the olive oil and butter over medium-high. Add the fish fillets, and cook until the spices are darkened and aromatic, and the fish flakes easily with a fork, 2 to 4 minutes per side.
- Divide the grits among serving dishes and nestle the fish on top. Garnish the grits with more shredded cheese and the whole dish with the scallions. Serve immediately with lemon wedges for squeezing over the fish.
BLACKENED CATFISH
Make and share this Blackened Catfish recipe from Food.com.
Provided by ratherbeswimmin
Categories Catfish
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat a large cast iron skillet (recommended) or heavy aluminum skillet over high heat for 10 minutes.
- In a small bowl stir together first 8 ingredients.
- Dip catfish into melted butter and coat both sides of fish with spice mixture, using about 1 T spice mixture for each fillet.
- Place fish on waxed paper.
- Place 3 fillets at a time in hot skillet.
- Drizzle each fillet with 1 T melted butter.
- Cook over high heat about 2 minutes per side or until fish flakes easily.
- Serve immediately.
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