To help celebrate Mardi Gras this year with the kids, we made an interpretation of blackened catfish. This is a dish usually associated with the deep south and especially Louisiana. The basic recipe calls for coating the fish with butter and a variety of spices which are darkened through cooking to become almost black. The original recipes often call for quite a bit of cayenne, which we wanted to tame for the benefit of the kids while maintaining some of the essential flavors.. We also opted to soften the cooking style a bit to get the fish crispy without heading toward black and possibly burnt. The following is our take on “blackened” catfish. Our only mistake was not buying more fish. We all enjoyed this a lot!
Recipe by NY Foodie Family
1 Lb Catfish Fillets (approximately 3 pieces)
1/2 tsp salt
1/2 tsp pepper
1/2 tsp onion powder
1/4 tsp cayenne
1/2 tsp Penzey’s Pasta Sprinkle blend
1/2 tsp Penzey’s Ruth Ann’s Muskego Chicken & Fish seasoning blend
1 Tbsp melted butter
1 Tbsp butter
2 Tbsp olive oil
1. Preheat the oven to 200 degrees.
2. Mix all the dry seasonings (salt through Penzey’s Ruth Ann’s Muskego Chicken & Fish seasoning blend) together in a small bowl and set aside.
3. Heat an oven-safe nonstick skillet over medium heat, and add the olive oil and solid butter to the pan. Brush both sides of the catfish fillets with the melted butter and then coat the top sides with the spice mixture. Add the fish to the pan, spice side up. Cook for 5 minutes and carefully turn the fish over.
4. Place the whole pan into the preheated oven and bake for another 15 minutes or until the edges become crispy and the top looks golden. Remove the fish from the pan and serve immediately.