Cajun Catfish Recipe

Cajun Style Blackened Catfish

This is a recipe passed down by my father, and is one of my favorite Cajun dishes. I hope you enjoy it as much as me.

1 pound catfish fillets boneless
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon parsley flakes
1 tsp teaspoon red pepper
1 teaspoon salt
1 / 2 teaspoon oregano
1 / 2 teaspoon thyme
butter or oil (for cooking)

NOTES: You must use butter or oil, margarine will not work.
A large cast iron skillet works best for this, but a large nonstick skillet will work.
This recipe works with almost any type of boneless fish fillets, but the catfish seems to be one of the tastiest.
This recipe makes a lot of smoke, so make sure you have a well vent above your stove, or open some doors and / or Windows.
Mix all dry ingredients together.
Coat fillets evenly with mixture.
Heat small amount of butter or oil in a skillet until hot.
Place fillets in pan.
Cook 3-5 minutes per side.
Change of butter or oil if it is too dark.

http://www.google.com/search?hl=en&q=Caj ...

make a spice mixture of 1 part ground black pepper, 1 pepper cayanne part 1 part pepper, one part Old Bay seasoning, flour and 1 part. Add 1 part olive oil and spices rolled in olive oil with a spoon, add a few drops here and there if there is not enough oil. Make sure that the catfish is well rinsed and cleaned. Marinate the fish for a first time Golden Italian dressing. Remove from marinade and apply the mixture of spices to cover the fish completely. Frying Pan or Oven Bake at 375 F until top is crispy and the center is done. Use Pyrex baking dish in the oven if using. Serve with a salad of fresh greens and Italian dressing, and brown rice. Make sure the water is abundant, with fish meal is spicy. Good luck.

Cajun Blackened Catfish

A quick, easy and delicious recipe for blackened catfish. Be sure to cook it in a ventilated area, because it produces little smoke. Submitted by Erin Mitchell-Cridlin Louisville, Kentucky.

4 (6 oz) catfish fillets
1 / 3 cup melted butter
2 tablespoons fresh lemon juice
1 tablespoon dried thyme
1 teaspoon salt
1 teaspoon cracked black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 / 2 teaspoon red pepper flakes
1 / 3 cup dry white wine

Heat a large cast iron skillet over medium-high heat for 10 minutes, or until hot.
While pan heats, rinse the fillets and dry. Mix the juice Melt butter and lemon juice in a small bowl. In another small bowl, combine thyme, salt, pepper, paprika, garlic powder and red pepper flakes and mix well.
Brush fillets on both sides with butter mixture and sprinkle with seasoning mixture. Place fillets skin side up in a pan to cook both sides until fish flakes easily with fork, about 6 minutes total.
Remove catfish from skillet and keep warm. Pour the wine and the rest of the butter mixture in pan. Bring to a boil and pour over catfish. Serve immediately.
Makes 4 servings.

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NOTES: You must use butter or oil, margarine will not work.
A large cast iron skillet works best for this, but a large nonstick skillet will work.

This recipe works with almost any type of boneless fish fillets, but the catfish seems to be one of the tastiest.

This recipe makes a lot of smoke, so make sure you have a vent well above your stove, or open some doors and / or Windows.

INGREDIENTS
1 pound catfish fillets boneless
1 teaspoon black pepper
1 teaspoon garlic powder
1 teas.