Blackened Catfish
by batali
When Chef Paul Prudhomme started blackening redfish in New Orleans in the mid ’80s, the technique became so popular that limits had to be placed on catching redfish to protect the species. That led to cooks blackening other firm, white-fleshed fish. Catfish, both wild and farmed, is a sustainable option. And if you don’t feel like making the spice blend, my late, great pal Paul has some for you on almost every supermarket spice aisle in America.
Source: Big American Cookbook
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INGREDIENTS
- 1 tablespoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon sugar
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 3 tablespoons unsalted butter
- 4 (6-ounce) catfish fillets ; skinned
INSTRUCTIONS
Open a window and turn on a fan. It’s about to get smoky.
In a shallow bowl, combine the thyme, garlic powder, paprika, sugar, black pepper, cayenne, and salt.
In a large skillet, preferably cast iron, over medium-high heat, melt the butter. Dredge each fillet in the spice mixture on both sides, lay the fillets skin side down into the hot pan, and cook for 4 minutes. Be patient and let it go until literally “blackened.” Flip the fish and cook just until cooked through, probably just 1 minute, then serve hot and now!
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (14g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 82 | ||
| Calories from Fat: 79 (96%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 8.7g | 12 % | |
| Saturated Fat 5.5g | 27 % | |
| Monounsaturated Fat 2.3g | ||
| Polyunsanturated Fat 0.4g | ||
| Cholesterol 22.9mg | 7 % | |
| Sodium 443.7mg | 15 % | |
| Potassium 30.8mg | 1 % | |
| Total Carbohydrate 1.3g | 0 % | |
| Dietary Fiber 0.5g | 2 % | |
| Sugars, other 0.8g | ||
| Protein 0.4g | 1 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 82
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