Granny's Blackened Catfish
2 catfish filets
blackening spice
cast iron skillet
large outdoor propane burner
clarified or whole butter
Coat your catfish filets with the blackening spice. IMPORTANT: Cook this dish
outdoors unless you want the fire department to show up at your house. Not only
will the process generate a ton of smoke, the smoke is very irritating to the
lungs. Avoid breathing any of the smoke.
Heat your cast iron skillet at full blast until it is extremely hot. Using about
a tablespoon of butter in the pan, quickly sear and blacken your fish. This
should take about 1 to 2 minutes per side. Be very careful when you are turning
the fish. Use a spatula and tongs so you don’t splash it down into the hot
butter. Your fish is done when it is black and crispy outside, moist and flaky
inside If you are going to try to cook this indoors, use the bronzing method.
This would be a normal sauté technique over medium-high heat. Coat only one
side of the fish with the blackening spice, and cook that side down first. Cook
for 4 to 5 minutes per side. This will produce a very tasty fish, but it won’t
have that crispy blackened coating. Blackening Spice Mix
Commercial blackening spice works fine, but if you prefer to make your own, here
is a simple recipe.
1 tablespoon paprika
2-1/2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
3/4 teaspoon white pepper
1 teaspoon cayenne pepper
3/4 teaspoon black pepper
1/2 teaspoon ground thyme
1-1/2 teaspoon ground oregano
.
We've been through so much together, and most of it was your fault.
- Ashleigh Brilliant