Porter
A little bit lighter than a stout, Porters are great when you want a rich beer that isn’t overly heavy.
Blackened Catfish Recipe
View more Seafood Recipes
Prep Time
10 min
Total Time
25 min
Yield
Feeds 4 adults
Blackened Catfish is a Cajun recipe that uses high heat and a delicious seasoning to create a black crust on the outside of the fish while leaving tender, flaky fish on the inside. This recipe has a touch of spice, but not too much, so don’t worry if you don’t like spicy food, you can still enjoy this recipe! The key to making sure the crust comes out right is to use high heat and a cast iron skillet. This recipe will create a lot of smoke, so make sure you have an exhaust vent going and don’t worry when it starts to smoke!
Ingredients
- 4 fillet(s) Catfish (thawed if frozen)
- .5 cup(s) Butter (melted)
- Old Bay Blackened Seasoning
Directions
Heat a large cast iron skillet over high heat for 10 minutes to get the pan hot.
While the skillet is heating, dip the catfish into the melted butter. Coat both sides of the catfish with the Old Bay seasoning.
Once the skillet is hot, place the seasoned catfish into the skillet, making sure the fillets are not crowded in the plate. Drizzle the catfish with about 1 tbsp. of melted butter when you put it in the skillet. Flip after two minutes, and cook for another two minutes or until the fish flakes easily.
When the fish is flaking easily, remove from the heat and serve immediately over dirty rice with fresh greens!
