CAJUN BLACKENED FISH {+ VIDEO}
"Blackening" is a classic Cajun cooking technique which involves searing spice coated seafood and meats in a hot skillet so the rub turns black (but not burnt). I think the black crust and white juicy flesh inside looks so stunning! I served this with a simple Corn Butter Rice Salad - refer to the Notes for the recipe. This is adapted from this Blackened Fish Tacos recipe, a guest post here on RecipeTin Eats by Kathleen of Hapa Nom Nom. Watch the video on my YouTube Channel!
Provided by Nagi | RecipeTin Eats
Time 10m
Number Of Ingredients 11
Steps:
- Combine Spice Mix in a shallow dish and mix.
- Coat both sides of the fish fillets with the Spice Mix, shaking off excess.
- Heat oil in a large heavy based skillet over medium high heat.
- Add fish and cook until the rub turns black, then flip and cook the other side until the fish is cooked to your taste. (Note 2)
- Serve immediately. I served mine with a buttery Corn Rice Salad - refer to the Notes for the recipe.
Nutrition Facts : ServingSize 163 g, Calories 199 kcal, Carbohydrate 2.6 g, Protein 28.7 g, Fat 9 g, SaturatedFat 1.7 g, Cholesterol 73 mg, Sodium 493 mg, Fiber 1 g, Sugar 0.6 g
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 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.
BARLOW'S BLACKENED CATFISH
Cajun catfish served up with just the right touch of spices and flavor. This entree is perfect for a quick, excellent way to taste the unique flavor of catfish mixed with the traditional method of down south cooking, just without all the fat. Serve on top of white rice.
Provided by INDIANABARLOW
Categories Seafood Fish Catfish
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). 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.
Nutrition Facts : Calories 368 calories, Carbohydrate 8.5 g, Cholesterol 72 mg, Fat 29.8 g, Fiber 0.7 g, Protein 17.4 g, SaturatedFat 7.9 g, Sodium 2478.2 mg, Sugar 5.4 g
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.
CAJUN STYLE BLACKENED CATFISH
This is a recipe handed down to me by my father, and is one of my favorite Cajun-style dishes. I hope you enjoy it as much as I do. I am currently attempting to figure out a way to cook this dish on the George Foreman Grill; stay tuned for the results!
Provided by James Naron
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 144.4, Fat 6.9, SaturatedFat 1.5, Cholesterol 62.3, Sodium 694.5, Carbohydrate 2.1, Fiber 0.7, Sugar 0.2, Protein 17.7
BLACKENED CAJUN CATFISH
Great served over brown rice with black bean and corn salsa on top.
Provided by Cheryl Howard
Categories Fish
Number Of Ingredients 9
Steps:
- 1. Heat large cast iron skillet over high heat for 10 minutes.
- 2. Rinse fillets and pat dry. Mix dry seasonings in a freezer bag. Brush both sides of fillets with lemon juice and butter. Sprinkle each side with spice mixture. Place 2 fillets, rounded side down, in hot skillet. Cook over high heat for 2 minutes. Turn fillets and cook 2-3 minutes, or until fish flakes easily when tested ith a fork. Repeat procedure with remaining fillets.
- 3. Serve over brown rice with bean or fruit salsa.
CAJUN BAKED CATFISH
This well-seasoned fish nets me compliments from family and friends whenever I serves it. The fish is moist and flakey, the coating crisp, crunchy and flecked with paprika. -Jim Gales, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a shallow bowl, mix the first 6 ingredients., Dip fillets in cornmeal mixture to coat both sides. Place on a baking sheet coated with cooking spray. Sprinkle with paprika., Bake until fish begins to flake easily with fork, 20-25 minutes.
Nutrition Facts : Calories 242 calories, Fat 10g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 748mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
BAKED CAJUN CATFISH
This is our favorite way to serve catfish. I've made this with half of the spices at first. Then my family got older, I doubled the spices. -Wendy Stenman
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first seven ingredients; brush over both sides of fish., Place fish in a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 450° for 10-13 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 146 calories, Fat 12g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 941mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 9g protein.
SPICY BLACKENED CATFISH
Categories Fish Quick & Easy Mardi Gras Kwanzaa Spice Pan-Fry Gourmet
Yield Serves 2
Number Of Ingredients 12
Steps:
- In a small bowl combine the paprika, the oregano, the thyme, the cayenne, the sugar, the salt, and the black pepper, pat the catfish dry, and sprinkle the spice mixture on both sides of the fillet, coating them well. In a large skillet sauté the garlic in the oil over moderately high heat, stirring, until it is golden brown and discard the garlic. Add the butter, heat it until the foam subsides, and in the fat sauté the catfish for 4 minutes on each side, or until it is cooked through. Transfer the catfish fillets with a slotted spatula to 2 plates and serve them with the lemon wedges.
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- Bring 1 1/2 cups of water to a boil in a sauce pan and stir in the rice, reduce heat to a simmer and cover. Let simmer until rice is tender and liquid has absorbed, about 45 minutes. Set rice aside.
- While rice is cooking, cover catfish filets with blackening seasoning, completely coating both sides.
- Heat olive oil in a skillet over medium heat, sear catfish, about 3-4 minutes per side or until white and flakey. Place fish on a plate and cover with tinfoil to keep warm, set aside.
- Rinse the skillet and add another 2 tablespoons of olive oil over medium heat. Add the garlic, bell pepper, and onion. Sauté until fragrant and vegetables are tender, about 5-7 minutes.
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- Heat butter in cast iron skillet over medium high heat. The pan may be smoking slightly - that's ok.
- Add the catfish fillets and cook for 5 minutes on each side. Remove from heat and serve. Add additional salt to taste if desired.
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