Cast Iron Blackened Catfish
The product page describes paprika, cayenne, and thyme, which are the backbone of classic blackened fish, and it names fish and pan-frying directly. The product page doesn't show an ingredient list today, so check the bottle's label for salt before you add any more.
Made with
Ingredients and steps
Serves: 4
From the product page: "Coat fish, chicken or other meats and grill or pan-fry."
Ingredients
- 4 catfish fillets, 6-8 oz each
- 4 tablespoons butter, melted
- Frisco Blackening Spice: use the amount on the label
- 1 tablespoon vegetable oil with a high smoke point
- Lemon wedges
- Optional quick sauce: 1/2 cup mayonnaise, 1 tablespoon Creole or yellow mustard, 1 tablespoon pickle relish, and a squeeze of lemon
Steps
- Blackening makes a lot of smoke. Cook outside on a grill or side burner if you can. If you're indoors, turn the hood fan on high and open a window.
- Pat the fillets dry. Heat a cast iron skillet over high heat for 5-10 minutes, until it's very hot.
- Dip each fillet in the melted butter, then coat both sides with Blackening Spice.
- Add the oil to the skillet, then lay in 2 fillets. Cook 2-3 minutes, until the bottom is deep brown to nearly black, then flip and cook 2-3 minutes more.
- The fish is done when it flakes easily and reads 145F in the thickest part. Repeat with the rest of the fillets.
- Stir the sauce ingredients together and serve with the fish, lemon wedges, coleslaw, and hush puppies or rice.
Pair it with
Cajun Sausage Seasoning. For a bigger fish supper, Cajun links make a good second main. The product page lists salt, spices, paprika, and garlic and gives a 25 lb pork trim batch.