Cajun Blackened Catfish

Name: Cajun Blackened Catfish
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Cajun, Creole
Ingredients: 454 grams catfish fillets, skinned; 1 teaspoon dried parsley; 1 teaspoons dried thyme; 1 teaspoon garlic powder; 1 teaspoon ground cayenne pepper; 1 teaspoon ground black pepper; 1 teaspoon kosher salt; 1 teaspoon onion powder; 1 teaspoons dried oregano; 1 teaspoon paprika; 177 milliliters unsalted butter

Cajun Blackened Catfish might be a good recipe to expand your main course recipe box. Watching your figure? This gluten free, primal, and pescatarian recipe has 422 calories, 19g of protein, and 38g of fat per serving. This recipe serves 4. A mixture of paprika, butter, thyme, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe is typical of Creole cuisine. From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

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.

Ingredients you will need

Catfish Fillets

Cayenne Pepper

Garlic Powder

Black Pepper

Onion Powder

Kosher Salt

Oregano

Paprika

Parsley

Thyme

Equipment you will use

Bowl

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.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Grill

Bowl

Pour about 1/4 cup of melted butter into the skillet; set remaining 1/2 cup of butter aside.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

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.

Ingredients you will need

Catfish

Butter

Spices

Equipment you will use

Frying Pan

Equipment

Bowl

Frying Pan

Grill

Ingredients

Servings:

454grams

catfish fillets, skinned 1teaspoon

dried parsley 1teaspoons

dried thyme 1teaspoon

garlic powder 1teaspoon

ground cayenne pepper 1teaspoon

ground black pepper 1teaspoon

kosher salt 1teaspoon

onion powder 1teaspoons

dried oregano 1teaspoon

paprika 177milliliters

unsalted butter

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Catfish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Skyfall Pinot Gris with a 4.8 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.