Blackened Catfish With Lemon Recipes

BLACKENED CATFISH WITH HARISSA MAYO

Steps:

• Stir the coriander, cumin, five-spice, cayenne, 2 teaspoons salt and a few grinds of pepper together in a small bowl. Rub the spice blend all over the catfish.
• Whisk the mayonnaise, harissa, lemon zest, lemon juice, 1/4 teaspoon salt and a few grinds of pepper together in another small bowl.
• Heat 2 tablespoons of oil in a large and heavy skillet over medium-high heat. Once hot, add half the catfish and cook, flipping once, until well browned and cooked through, 4 to 5 minutes per side. Repeat with the remaining oil and catfish.
• Spread the harissa mayo on 4 plates and place the catfish on top. Serve with cilantro and lemon wedges.

BARLOW'S BLACKENED CATFISH

Steps:

• Preheat oven to 350ºF. Lightly grease a medium baking dish.
• In a shallow, medium bowl, mix cayenne pepper, lemon pepper, garlic powder, salt and pepper.
• Brush both sides of catfish fillets with butter. Rub fillets with the cayenne pepper mixture on both sides.
• Heat a large heavy skillet over medium-high heat until really hot. Add fillets, and fry approximately 2 minutes on each side, until slightly blackened.
• Arrange blackened fillets in a single layer in the prepared baking dish, and coat with Italian-style salad dressing. Bake 30 to 35 minutes in the preheated oven, until fish is easily flaked with a fork.

BLACKENED CATFISH WITH LEMON

Steps:

• Place the fish fillets in a large bowl and drizzle olive oil over them, let stand for 30 minutes.
• Combine spices in a 9-inch pie plate.
• Heat a cast iron skillet upside down over high heat for 5 to 10 minutes or until very hot.
• Turn on vent fan during cooking to eliminate smoke.
• Using a hot pad, turn pan right side up.
• Remove fish fillets from oil and drain.
• Dip each fillet into seasonings and coat each side evenly.
• Put fillets in hot skillet and cook 2 to 3 minutes per side, turning only once.

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

Steps:

• In a bowl, add the butter, Creole spices, lemon zest and juice, salt and pepper and mix to combine. 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 heated serving plates and garnish with a few whole fresh chives crossed like an x over each fillet.

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.

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.

BLACKENED CATFISH

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.