Blackened Catfish with tarter sauce |
Blackened:pg48 A Cajun cooking method in which food, usually meat or fish, is rubbed with a spice mixture and cooked in a very hot cast-iron skillet, giving the food a charred, extra crisp crust.
Memaw's Cast-iron Skillet |
OK now that you've had a family history lesson...on to the Catfish! Uh...my first piece of advise...don't burn the butter! I think I maybe let the skillet get too hot. In my defense, it said "very hot skillet." Who knows. It could have worse, I guess. It was certainly charred and crispy. The seasoning was awesome. I had no idea what kind of spices made up the blackening part. Hence the above where I noted I've only bought mixes of the stuff, which in my experiences has been spicier than this stuff. In case inquiring minds want to know...it contains, paprika, salt, lemon pepper, garlic powder, dried basil, ground red pepper, onion powder, and dried thyme. Then you dip the fish in butter and dredge it in the seasoning, and then pan fry it in more butter!!! FYI...I've gone through ALOT of butter since starting this little escapade. No wonder bathing suite shopping has been terrifying. I've got a "butter ass." UH...I digress...I'm sure you could cut quite a few calories, not mention fat, by using cooking spray and a little veggie oil, instead of an entire cup of butter that this recipe calls for. So, one of the "test kitchen secrets" states that if by chance you do not a heavy-duty exhaust fan in your kitchen, this could be done outside on the BBQ. Just place your skillet right over your coals or cooking top on the grill.
southernism: Paul Prudhomme, the chef of K-Paul's Louisiana Kitchen in the French Quarter of New Orleans, popularized spicy blackened recipes with his famous blackened redfish. Now the dish is so well known nationwide that is has made the redfish and endangered species.
Really? Redfish is endangered? I didn't know that...I'm gonna have to google that later.
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