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    Spicy Blackened Fried Catfish


    Source of Recipe


    David

    List of Ingredients




    2 teaspoons sweet paprika
    1/2 teaspoon dried oregano, crumbled
    1/2 teaspoon dried thyme, crumbled
    1/4 teaspoon cayenne, or to taste
    1/2 teaspoon sugar
    1/2 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    2 catfish fillets (about 1 pound)
    1 large garlic clove, sliced thin
    1 tablespoon olive oil
    1 tablespoon unsalted butter
    lemon wedges as an accompaniment

    Recipe



    In a small bowl combine the paprika, oregano, thyme, cayenne,
    sugar, salt, and black pepper. Pat the catfish dry, and sprinkle
    the spice mixture on both sides of the fillet, coating them well.
    In a large skillet saute the garlic in the oil over moderately
    high heat, stirring, until it is golden brown and discard the
    garlic. Add the butter, heat it until the foam subsides, and in
    the fat, saute the catfish for 4 minutes on each side, or until
    it is cooked through. Transfer the catfish fillets with a slotted
    spatula to 2 plates and serve them with the lemon wedges.
    Place an empty 10-inch cast-iron skillet over high heat until
    bottom has a definite white haze and begins to smoke slightly.
    Remove fish from refrigerator; dip 1 fillet in warm butter sauce,
    coating well. Place fish in hot skillet, taking care that spits
    and spatters do not burn you. Fish will sear and cook almost
    immediately. Turn fillet over; blacken other side. Repeat with
    remaining fillets.

    Reserve remaining butter sauce. As fillets are cooked, place
    them on individual plates; keep warm. Discard accumulated butter
    sauce in skillet and charred bits between batches. When all
    fillets have been cooked, wipe skillet clean and place empty
    skillet back on heat. Add reserved butter sauce; carefully swirl
    skillet 5 or 6 times to blacken butter. Remove pan from heat;
    drizzle butter over each fillet. Garnish and serve hot.


 

 

 


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