Blackened Catfish for Two
1 lb catfish (2 nice sized fillets)
1 T paprika
1 t salt
1 t pepper
1 t thyme
1 t garlic powder
1/2 stick of butter, melted
Mix the spices together. Dip the fillets in the melted butter and then cover (on both sides with spices)
Heat a cast iron skillet and then cook the fillets for about 4 minutes per side--drizzle any leftover melted butter over the fillets while cooking.
Serve with remoulade sauce:
3/4 cup mayonnaise
1 1/2 tablespoons finely chopped cornichon (tiny French dill pickles) or good dill pickle relish
1 teaspoon finely chopped capers
1 tablespoon lemon juice
1 tablespoon spicy brown mustard or grainy Dijon
1/4 teaspoon dried leaf tarragon
dash hot sauce, or to taste
Mix all together and refrigerate for several hours.
Summertime...and the livin is easy...
ReplyDeleteCatfish are jumpin...
Delicious! The most difficult part of eating this meal was to eat more-- or less -- of the sauce on the fish. The fish was great solo and with the sauce.
ReplyDeleteokay you've inspired me to buy some catfish and make an approximation of this. I have some key lime juice I want to use somehow, maybe dip fish in that?.... I think I have a bottle of remoulade sauce in my cupboard, so I'll cheat on that instead of making your (delicious looking) recipe. Laura tells me she uses non fat Greek yogurt as a base for a quick remoulade...that sounds good too. Lucky Guy, you are a very appreciative audience for Cookcat-- and she deserves the applause!
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