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
BLACKENED CATFISH WITH LEMON
I have always been a fan of catfish. We lived in Baton Rouge, LA several years ago and I became a fan of blackened catfish. This is a wonderful recipe that is quick to fix.
Provided by PaulaG
Categories Catfish
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
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:
- To serve, sprinkle with fresh parsley and serve with lemon wedges. Enjoy!
Nutrition Facts : Calories 404 kcal, Carbohydrate 32 g, Cholesterol 109 mg, Fiber 10 g, Protein 31 g, SaturatedFat 7 g, Sodium 2799 mg, Sugar 9 g, Fat 21 g, ServingSize 4 fillets, UnsaturatedFat 0 g
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
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
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.
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
Adding cornmeal to the spice coating gives the fish a crisp crust in the broiler, without having to fry in oil.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Heat broiler; coat the rack of a broiler pan with cooking spray. In a shallow bowl, stir together cornmeal, paprika, thyme, cayenne, 1 tablespoon salt, and 1/2 teaspoon ground pepper.
- Dredge fillets in cornmeal mixture, turning to coat. Shake off excess, and place on prepared rack; broil until opaque throughout and blackened on the outside, 10 to 12 minutes. Serve immediately, with lemon wedges, if desired.
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.
BLACKENED CATFISH WITH CRAWFISH ÉTOUFFéE
Make and share this Blackened Catfish With Crawfish Étouffée recipe from Food.com.
Provided by gailanng
Categories Catfish
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Dredge each filet in 4 ounces of melted butter. Coat with blackening seasoning to taste. Place in a hot, heavy iron skillet. Brown each side for about 7 minutes.
- In a medium sized pan, sauté the onion, bell pepper, celery and garlic in the butter until they are tender or clear, about 5 minutes. Add the flour and stir until the roux has a blonde color. Add the tomato paste, mix well. Add the salt, pepper, 1 cup of water and crawfish tails. Simmer for about 15 - 20 minutes. Adjust consistency with the remaining 1/2 cup of water if necessary.
- Serve with crawfish étouffée on top blackened catfish. Garnish with green onions or parsley. Tip: Serve over rice or mashed potatoes.
Nutrition Facts : Calories 742, Fat 56.8, SaturatedFat 31.5, Cholesterol 330.8, Sodium 679.6, Carbohydrate 14.3, Fiber 2, Sugar 3.2, Protein 43.9
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