Blackedned Catfish. Really that's all the explanation this recipie needs. For anybody that hasn't had blacked catfish, you are in for a culinary treat. My first experiance with blackened fis was in Galveston Texas back in 2007. Just after my divorce I fly down to Texas to reset my life. I was there for 21 days and in that time I tried more amazing food in a short period of time than any time before or since. For best results your going to want to do this over an open flame in a castiron skillet. If you don't have access to either the great outdoors or a castiron skillet I recomend that you rethink your priorities. In the meantime you can do this in your kitchen in any old frying pan.
Ingredients
- 6 count 4 Oz. Catfish Fillets
- 1 tablespoon paprika
- 2 teaspoons dry mustard
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 1 teaspoon salt
- 3/4 cup melted butter
First
Fire up side burner your BBQ grill or outdoor propane burner. While the grill is getting hot prepare the fish. Melt butter and set 1/4 aside.
Blend together the black pepper, white pepper, garlic powder, onion powder, paprika, parsley, cayenne pepper, kosher salt, oregano, dry mustard, and thyme.
Next
Put your cast-iron skillet onto the burner over high heat. Pour about 1/4 cup of melted butter into the skillet. Dredge the catfish fillets first in melted butter and then again in the spice mixture. Make sure the fish is covered in the spice mixture.
Finally
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. Be careful of the smoke! It's a bit like a biological weapon when the capsaicin starts to burn. Serve with dirty rice or or your favorite gumbo .
