Spicy Blackened Catfish with Salsa
I favor plain old fried catfish until blackened catfish arrives on the scene!
When most people think of blackened fish, they think “Cajun” when in actuality it’s a modern creation accredited to Chef Paul Prudhomme, one of New Orleans famous chefs. The food is dredged in a combination of herbs and spices such as oregano, paprika, thyme, peppercorns, chili pepper and then cooked in oil in a very hot cast-iron skillet. The spice rub makes a delicious flavorful crust. If you like more heat, go heavier on the ground red pepper ~ at your own risk!
Next time, I’d really be happy to find red snapper to blacken. I’m sure it would be delectable. Red snapper has not been available in the markets or restaurants here for several years. How about where you live? Can you purchase red snapper?
I hope you give my version of blackened catfish a try! It’s quick and piquant and is heavenly served with a little salsa on the side!
Spicy Blackened Catfish with Salsa
Ingredients:
4 (6-ounce) catfish filets, dried
2 teaspoons paprika
1 teaspoon dried oregano
¾ teaspoon ground red pepper
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup cornmeal
Oil or butter for frying
Salasa, optional
Method:
Combine paprika, oregano, salt, peppers and cornmeal on a pie plate.
Coat the catfish evenly on both sides with the cornmeal mixture.
Heat a large cast-iron skillet over high heat.
Add butter or oil to skillet; enough to just cover the bottom and swirl to coat.
Add catfish and cook catfish until cooked through and golden brown and crispy on both sides.
Serve with your favorite salsa.
My Favorite Salsa:
Ingredients:
Cooking spray
1¼ cups coarsely chopped onion
2 cups chopped tomatoes
½ cup low-sodium salsa verde
¼ teaspoon salt
Method:
Coat a large skillet with cooking spray and heat over medium-high heat.
Add onion, sauté 4 minutes.
Stir in chopped tomatoes, salsa verde and ¼ teaspoon salt.
Cook 15 minutes or until thickened, stirring frequently.
Place tomato mixture in food processor and process until smooth. Set aside.
Try this; I think you’ll like it!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!
When most people think of blackened fish, they think “Cajun” when in actuality it’s a modern creation accredited to Chef Paul Prudhomme, one of New Orleans famous chefs. The food is dredged in a combination of herbs and spices such as oregano, paprika, thyme, peppercorns, chili pepper and then cooked in oil in a very hot cast-iron skillet. The spice rub makes a delicious flavorful crust. If you like more heat, go heavier on the ground red pepper ~ at your own risk!
Next time, I’d really be happy to find red snapper to blacken. I’m sure it would be delectable. Red snapper has not been available in the markets or restaurants here for several years. How about where you live? Can you purchase red snapper?
I hope you give my version of blackened catfish a try! It’s quick and piquant and is heavenly served with a little salsa on the side!
Spicy Blackened Catfish with Salsa
Ingredients:
4 (6-ounce) catfish filets, dried
2 teaspoons paprika
1 teaspoon dried oregano
¾ teaspoon ground red pepper
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup cornmeal
Oil or butter for frying
Salasa, optional
Method:
Combine paprika, oregano, salt, peppers and cornmeal on a pie plate.
Coat the catfish evenly on both sides with the cornmeal mixture.
Heat a large cast-iron skillet over high heat.
Add butter or oil to skillet; enough to just cover the bottom and swirl to coat.
Add catfish and cook catfish until cooked through and golden brown and crispy on both sides.
Serve with your favorite salsa.
My Favorite Salsa:
Ingredients:
Cooking spray
1¼ cups coarsely chopped onion
2 cups chopped tomatoes
½ cup low-sodium salsa verde
¼ teaspoon salt
Method:
Coat a large skillet with cooking spray and heat over medium-high heat.
Add onion, sauté 4 minutes.
Stir in chopped tomatoes, salsa verde and ¼ teaspoon salt.
Cook 15 minutes or until thickened, stirring frequently.
Place tomato mixture in food processor and process until smooth. Set aside.
Try this; I think you’ll like it!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!
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