I'd like a simple recipe for Cajun blackened catfish.?

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.





1 lb boneless catfish fillets


1 teaspoon black pepper


1 teaspoon garlic powder


1 teaspoon onion powder


1 teaspoon paprika


1 teaspoon parsley flakes


1 teaspoon ground red pepper


1 teaspoon salt


1/2 teaspoon oregano


1/2 teaspoon thyme


butter or oil (for cooking)





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.I'd like a simple recipe for Cajun blackened catfish.?
Simple? I recommend an iron skillet, outside over a low flame...


The blackening agent may smoke up your kitchen. Don't eat anything that is still crumbly after it is ';blackened';.I'd like a simple recipe for Cajun blackened catfish.?
Blackened Cajun Catfish





A quick, easy and delicious recipe for blackened catfish. Be sure to cook in a ventilated area because it does produce some smoke. Submitted by Erin Mitchell-Cridlin from Louisville, Kentucky.





4 (6-ounce) catfish fillets


1/3 cup butter, melted


2 tablespoons fresh lemon juice


1 tablespoon dried thyme


1 teaspoon salt


1 teaspoon cracked black pepper


1 teaspoon paprika


1 teaspoon garlic powder


1/2 teaspoon crushed red pepper flakes


1/3 cup dry white wine





Heat a large cast-iron skillet over medium-high heat for 10 minutes, or until hot.


While pan heats, rinse fillets and pat dry. Mix melted butter and lemon juice in a small bowl. In another small bowl, combine thyme, salt, pepper, paprika, garlic powder and red pepper flakes; mix well.


Brush fillets on both sides with butter mixture and sprinkle evenly with seasoning mix. Place fillets, skin side up in pan cook on both sides until fish flakes easily with a fork, about 6 minutes total.


Remove catfish from skillet and hold warm. Pour wine and any remaining butter mixture into pan. Bring to a boil and spoon over catfish. Serve immediately.


Makes 4 servings.





AND...








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.





INGREDIENTS


1 lb boneless catfish fillets


1 teaspoon black pepper


1 teaspoon garlic powder


1 teaspoon onion powder


1 teaspoon paprika


1 teaspoon parsley flakes


1 teaspoon ground red pepper


1 teaspoon salt


1/2 teaspoon oregano


1/2 teaspoon thyme


butter or oil (for cooking)





INSTRUCTIONS


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.





Hope either of these help. Good luck with the cooking!
make a spice mixture of 1 part ground black pepper, 1 part cayanne pepper, 1 part peppercorn, 1 part Old Bay seasoning, and 1 part flour. Add 1 part Olive oil and roll spice in olive oil using a spoon, adding a few drops here and there if there is not enough oil. Make sure the catfish is well rinsed and cleaned. Marinate the fish first for one hour in Golden Italian salad dressing. Remove from marinade and apply the spice mixture to cover the fish completely. Pan Fry or Oven Bake at 375 f until top is crisp and center is done. Use pyrex baking dish if using oven. Serve with a salad of cool greens and italian dressing, and brown rice. Make sure water is plentiful with the meal as the fish is spicy. Good luck.
Blackened Catfish








Blackened Catfish








4 Catfish fillets


olive oil


1/3 lb cheap fatty bacon


2 teaspoons garlic powder


2 teaspoons thyme


2 teaspoons white pepper, black pepper, cayenne pepper, lemon pepper


2 teaspoons cumin or chili powder


2 teaspoons rosemary (crush in hand before adding)


2 teaspoons fennel seed (crush with back of spoon)


1 teaspoon allspice


1 teaspoon oregano


1/2 teaspoon salt


Lemon Butter:


1/4 cups melted butter,


1 tablespoon lemon juice,


1/2 teaspoon Tobasco


4 sliced green onions


Fry the bacon, then feed it to the dogs and hang onto the grease. Keep grease this side of smoking. Combine all dry ingredients, rub fillets with olive oil then coat liberally with spices. Drop in hot grease and cook until a you can easily put a fork through them (nothing more evil than over cooked catfish). Serve with lemon butter.
http://www.google.com/search?hl=en%26amp;q=Caj鈥?/a>
Cajun Catfish Recipe





Ingredients:





* 1 1/2 pounds catfish fillets, cut in strips


* 2 teaspoons Cajun-style blackened seasoning


* 4 tablespoons mayonnaise


* 1/2 cup butter


* 1 cup sliced fresh mushrooms


* 1/2 cup chopped fresh parsley


* 1 cup sliced green onions


* 1 pound small, peeled shrimp


* 2 (10.75 ounce) cans condensed cream of shrimp soup





Directions:





1. Sprinkle catfish strips with blackened fish seasoning. Spread catfish with mayonnaise. Place in a shallow dish, cover, and refrigerate for 1 hour.


2. In a large skillet, heat 4 tablespoons butter until it begins to sizzle. Sear the fish strips until golden, turning once. Transfer to a 9x13 inch baking dish, and arrange fish in a single layer.


3. In the same skillet, heat remaining 4 tablespoons butter over medium heat. Cook and stir mushrooms in butter until golden. Stir in parsley, green onions, and shrimp. Reduce heat to low, and cook until shrimp are pink and tender. Stir in cream of shrimp soup, and blend well. Ladle soup mixture over fish in baking dish.


4. Bake at 375 degrees F (190 degrees C) for 30 minutes.





Yield: 6 servings


Prep Time: 30 Minutes


Cook Time: 45 Minutes


Ready In: 2 Hours 15 Minutes


Servings: 6