s CAJUN STYLE BLACKENED CATFISH **** s |
Ingredients
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Instructions Instructions: *** 5-12-2010 very good, made it with mahi mahi, it was spicy! *** recipe by James Naron This is a recipe handed down to me by my father, and is one of my favorite Cajun-style dishes. I hope you enjoy it as much as I do. I am currently attempting to figure out a way to cook this dish on the George Foreman Grill; stay tuned for the results! 4 servings 40 minutes 10 mins prep 1 lb boneless catfish fillets 1 teaspoon black pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon paprika 1 teaspoon parsley flakes 1 teaspoon ground red pepper 1 teaspoon salt 1/2 teaspoon oregano 1/2 teaspoon thyme butter or oil (for cooking) NOTES: You MUST use butter or oil; margarine will not work. A large cast-iron skillet works best for this, but any large non-stick skillet will work. This recipe will work with nearly any type of boneless fish fillets, but catfish seems to be one of the tastiest. This recipe produces a LOT of smoke, so make sure you have a good vent above your stove, or open some doors and/or windows. Mix all dry ingredients together. Coat fillets evenly with mixture. Heat small amount of butter or oil in skillet until hot. Place fillets in skillet. Cook 3-5 minutes on each side. Change butter or oil if it gets too black. Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com. |
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