s CAJUN STYLE BLACKENED CATFISH **** s   



Yields: 0


Ingredients


 
Instructions
Instructions:
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5-12-2010 very good, made it with mahi mahi, it was spicy!
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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:

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