Catfish Opelousas Recipes

CAJUN BLACKENED CATFISH

Cajun Blackened Catfish image

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

Ingredients

1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried parsley
1 teaspoon ground cayenne pepper
1 teaspoon kosher salt
½ teaspoon dried oregano
½ teaspoon dried thyme
4 (4 ounce) catfish fillets, skinned
¾ cup unsalted butter

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 OPELOUSAS TOPPING FOR FISH

Blackened Opelousas Topping for Fish image

One of the best entrees on the menu at Pappadeaux's is "Blackened Opelousas". They use catfish now, but I would recommend red snapper or amberjack. Anyway this is similar and maybe better than their sauce.

Provided by Wing-Man

Categories Sauces

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons butter (not margarine)
8 ounces heavy cream
1/4 teaspoon cajun seasoning
1/4 teaspoon jalapeno powder (if you can find it or cayenne)
2 tablespoons dry instant roux mix
1/4 teaspoon blackening seasoning
1/4 teaspoon black pepper
1/4 teaspoon paprika
1 (6 ounce) can crabmeat (drained)
1 (8 ounce) can oysters (drained)
8 ounces crawfish tail meat

Steps:

In a medium skillet over medium heat melt butter still it starts to brown.
Add cream and stir and heat till bubbling.
Add remaining ingredients stirring in between.
Reduce heat to simmer uncovered for 30 minutes stirring occasionally.
This sauce is great over blackened fish with a side of dirty rice.

Nutrition Facts : Calories 270.1, Fat 21.9, SaturatedFat 13.1, Cholesterol 140.9, Sodium 356.4, Carbohydrate 3.1, Fiber 0.1, Sugar 0.1, Protein 15.3

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