Blackened Catfish
Blackened catfish is a dish that hails from Louisiana, particularly the New Orleans area. It gained popularity in the 1980s thanks to Chef Paul Prudhomme. He introduced the blackening technique, which involves coating fish with a blend of Cajun herbs and spices, then cooking it in a very hot cast-iron skillet until the exterior is charred. This method creates a distinctive, flavorful crust that has become a signature of Cajun and Creole cuisine.
Blackening Season
- 2 1/2 tbsp paprika
- 2 tbsp Kosher salt
- 2 tbsp garlic powder
- 1 tbsp black pepper
- 1 tbsp onion powder
- 1 tbsp cayenne pepper
- 2 tbsp dried oregano
- 1 tbsp dried thyme
Blackened Catfish
- 2-4 large catfish filets
- 2 tbsp butter
Blackened Catfish
Generously rub filets with blackening seasoning
Heat cast iron skillet on medium high
Add butter to skillet
When butter browns, add filets
Cook until desired doneness is achieved