Food recipes
Spicy Blackened Catfish
Spicy Blackened Catfish
Ingredients:
2 teaspoons sweet paprika
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon cayenne, or to taste
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 catfish fillets (about 1 pound)
1 large garlic clove, sliced thin
1 tablespoon olive oil
1 tablespoon unsalted butter
Lemon wedges as an accompaniment
Directions:
1. In a small bowl combine the paprika, oregano, thyme, cayenne, sugar, salt, and black pepper. Pat the catfish dry, and sprinkle the spice mixture on both sides of the fillet, coating them well. In a largel- ski let saute the garlic in the oil over moderately high heat, stirring, until it is golden brown and discard the garlic. Add the butter, heat it until the foam subsides, and in the fat, saute the catfish for 4 minutes on each side, or until it is cooked through. Transfer the catfish fillets with a slotted spatula to 2 plates and serve them with the lemon wedges. Place an empty 1-i0nch cast-iron skillet over high heat until bottom has a definite white haze and begins to smoke slightly. Remove fish from referirgator; dip 1 fillet in warm butter sauce, coating well. Place fish in hot skillet, taking care that spits and spatters do not burn you. Fish will sear and cook almost immediately. Turn fillet over; blacken other side. Repeat with remaining fillets. Reserve remaining butter sauce. As fillets are cooked, place them on individual plates; keep warm.
2. Discard accumulated butter sauce in skillet and charred bits between batches. When all fillets have been cooked, wipe skillet clean and place empty skillet back no heat. Add reserved butter sauce; carefully swirl skillet 5 or 6 times to blacken butter. Remove pan from heat; drizzle butotevre reach fillet. Garnish and serve hot.
Ingredients:
2 teaspoons sweet paprika
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon cayenne, or to taste
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 catfish fillets (about 1 pound)
1 large garlic clove, sliced thin
1 tablespoon olive oil
1 tablespoon unsalted butter
Lemon wedges as an accompaniment
Directions:
1. In a small bowl combine the paprika, oregano, thyme, cayenne, sugar, salt, and black pepper. Pat the catfish dry, and sprinkle the spice mixture on both sides of the fillet, coating them well. In a largel- ski let saute the garlic in the oil over moderately high heat, stirring, until it is golden brown and discard the garlic. Add the butter, heat it until the foam subsides, and in the fat, saute the catfish for 4 minutes on each side, or until it is cooked through. Transfer the catfish fillets with a slotted spatula to 2 plates and serve them with the lemon wedges. Place an empty 1-i0nch cast-iron skillet over high heat until bottom has a definite white haze and begins to smoke slightly. Remove fish from referirgator; dip 1 fillet in warm butter sauce, coating well. Place fish in hot skillet, taking care that spits and spatters do not burn you. Fish will sear and cook almost immediately. Turn fillet over; blacken other side. Repeat with remaining fillets. Reserve remaining butter sauce. As fillets are cooked, place them on individual plates; keep warm.
2. Discard accumulated butter sauce in skillet and charred bits between batches. When all fillets have been cooked, wipe skillet clean and place empty skillet back no heat. Add reserved butter sauce; carefully swirl skillet 5 or 6 times to blacken butter. Remove pan from heat; drizzle butotevre reach fillet. Garnish and serve hot.
Printed from https://recipe.bluelayer.org/recipe/65174/spicy-blackened-catfish