| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Cajun | 1 | Servings | |
INGREDIENTS
| 6 | Catfish fillets | |
| 1 | c | Melted butter |
| 2 | tb | Sweet paprika |
| 2 1/2 | ts | Salt |
| 1 | ts | Onion powder |
| 1 1/2 | ts | Garlic powder |
| 1 1/2 | ts | Cayenne pepper |
| 2 | ts | Lemon pepper |
| 1 | ts | Ground thyme |
| 1 1/2 | ts | Basil |
INSTRUCTIONS
Blackened catfish is probably one of the simplest Cajun recipes, but the technique is the secret to success. An extremely hot cast iron skillet, cold fish fillets and spicy seasonings will ensure a delicious entree. Heat large cast iron skillet over high heat until a drop of water sizzles in the pan, about 10 minutes. In a small bowl, combine paprika, salt, onion powder, garlic powder, cayenne pepper, lemon pepper, thyme and basil. Keep fillets refrigerated until ready to use. Dip each fillet in the melted butter so that both sides are well coated. Sprinkle seasoning mix on both sides. Use 1 tbs seasonings per fillet, patting in by hand. Place seasoned fillet on wax paper while preparing other fillets. Place 3 fillets in the hot skillet, drizzle each with 1 tbs melted butter. There will be a lot of smoke; kitchen should be well ventilated. Repeat cooking process with remaining fillets. Serve immediately with lemon wedges. Posted to EAT-L Digest 09 Sep 96 From: Fredna McNeil <cjmcneil@ALPHA.NLU.EDU> Date: Mon, 9 Sep 1996 17:22:07 CST
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