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.
INGRIDIENT
DIRECTION
Step: 1
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.
Step: 2
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.
Step: 3
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 FACT
Per Serving: 466 calories; protein 18.2g; carbohydrates 2.2g; fat 43.2g; cholesterol 144.1mg; sodium 545.7mg.
Prepare your food in advance can be best to feel enjoyable when you do it with your likely music in the background , a relaxing beverage of your pick or even a partner. It is thoughtful to write every step you fell right to create the meal , which may include everything from your tools and utensils to your ingredients . Be sure to checkdown the ingredients in the process of it , so as not to leave it . A handwritten list is typically best.
Bought the right kitchen tools is just as one most required as having the right dishes menu . This includes everything from pots, pans, bowls and tools that needed to those core of items that are sometimes to forget, such as parchment paper and foil. goods like crunch bottles for make sure to the perfect drizzle or sprinkle items to your dish and long tweezers to arrange smaller and thinner foods are a likely for any home chef.
