Best Blackened Catfish Creole Style Sallye Recipes
BLACKENED CATFISH
Steps:
- In a bowl, add the butter, Creole spices, lemon zest and juice, salt and pepper and mix to combine. Stir in the chopped chives and set aside. The butter can be made ahead and chilled; bring to room temperature before using.
- Preheat oven to 350 degrees F.
- Preheat a large well-seasoned cast iron skillet or nonstick skillet over medium-high heat. Line the bottom of a 9 by 11-inch baking dish with the lemon slices and dollop half of the compound butter evenly over the lemon.
- Evenly coat both sides of each fish fillet with 1 tablespoon Creole seasoning. Working in batches if necessary, add the seasoned fillets to the hot skillet, and cook 2 minutes on each side to just toast and brown the seasoning. With a spatula, carefully place the seared fish on top of the buttered lemon slices in the baking dish. Bake until fish easily breaks apart with a fork, 12 to 15 minutes. Immediately top each hot fillet with a spoonful of compound butter; transfer to heated serving plates and garnish with a few whole fresh chives crossed like an x over each fillet.
CAJUN STYLE BLACKENED CATFISH
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!
Provided by James Naron
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 144.4, Fat 6.9, SaturatedFat 1.5, Cholesterol 62.3, Sodium 694.5, Carbohydrate 2.1, Fiber 0.7, Sugar 0.2, Protein 17.7
CAJUN BLACKENED CATFISH
This is a recipe that I obtained from a very good Cajun friend who is a native of Lafayette, Louisiana. His family adopted me (friendly) many years ago and we have swapped Cajun and Creole recipes through the years.
Provided by Paul Schultz
Categories Seafood Fish Catfish
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- In a shallow bowl, mix together the black pepper, garlic powder, onion powder, paprika, parsley, cayenne pepper, kosher salt, oregano, and thyme until thoroughly combined. Press the catfish fillets into the spice mixture to thoroughly coat.
- Arrange a portable heat source outdoors, such as a butane burner or side burner of a gas grill. Melt butter in a glass or metal bowl. Light the burner, and place a large cast-iron skillet onto the burner over high heat. Pour about 1/4 cup of melted butter into the skillet; set remaining 1/2 cup of butter aside.
- When the butter in the skillet is smoking hot, lay the catfish fillets into the skillet. Cook until the spices are burned onto the fillets and the catfish is opaque and flaky inside, about 3 minutes per side. Don't breathe smoke from burning spices. To serve, pour remaining 1/2 cup of butter over the catfish.
Nutrition Facts : Calories 466.3 calories, Carbohydrate 2.2 g, Cholesterol 144.1 mg, Fat 43.2 g, Fiber 0.8 g, Protein 18.2 g, SaturatedFat 23.9 g, Sodium 545.7 mg, Sugar 0.5 g
BLACKENED CATFISH CREOLE STYLE (SALLYE)
Instead of pan frying my catfish I bought yesterday, I created and used this recipe to cook it. It turned out really great. If you like Creole cooking and catfish, this is a perfect blend sure to please you. Bonus: It is heathier for you than fried fish. Hope you try it.
Provided by sallye bates
Categories Fish
Time 45m
Number Of Ingredients 13
Steps:
- 1. Rinse the catfish fillets and pat dry with paper towels.
- 2. Place the spices in a spice or coffee grinder and grind until they are powdery. Let set for a minute until dust settles.
- 3. Line a cooking sheet or dish with foil or parchment paper. .
- 4. Place butter in microwave for 10-15 seconds, just long enough to melt. Remove from microwave and add the tequila, liquid smoke (optional), and spices to the butter, and whisk until well blended.
- 5. Heavily coat each fillet on all sides with the butter/spice mixture. Place each coated fillet on the sheet. Place in fridge for about 30 minutes before cooking.
- 6. Place cast iron skillet on medium high heat. When skillet is smoking hot, carefully slide the fillets into the skillet. Cook for 3-4 minutes per side. Flip the fish carefully with a wide spatula to keep it from falling apart.
- 7. IMPORTANT: DO NOT TRY TO FLIP THE FISH IF IT IS STILL STICKING TO THE SKILLET. IT WILL RELEASE WHEN IT IS READY TO BE TURNED.
- 8. !!! SMOKE ALARM ALERT !!! IF YOU DON'T TURN YOUR VENT FAN ON AND OPEN A WINDOW, YOUR SMOKE ALARM WILL PROBABLY SCREAM AT YOU. IF YOU HAVE A SMALL FAN, YOU MIGHT WANT TO TURN IT ON TO ALSO DEFLECT SOME OF THE HEAT AND SMOKE.
- 9. Additional note: You can use this same recipe to broil this fish in your oven. Same instructions apply, cook each side under broiler for -4 minutes, turning once. .
- 10. Serve immediately with your choice of sides. Garnish with lemon slices https://www.justapinch.com/recipes/sauce-spread/dip/tartar-sauce.html?p=67 https://www.justapinch.com/recipes/sauce-spread/dressing/cocktail-sauce-by-sallye.html?p=64
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