Blackened Catfish
HB-5731 · Hand-built original · Cajun
Catfish blackened the Louisiana way, with remoulade for cooling richness.
CajunMain course22 minServes 4119 kcalGluten-freeEgg-freeDiabeticLow-SodiumRenal
Main ingredient: catfish
Pairs well with: rice, hush puppies, coleslaw
Servings:4quantities adjust to match
Ingredients
- 4 catfish fillets
- 2 tbsp Cajun blackening seasoning
- 1¾ oz butter, melted
- 1 tbsp vegetable oil
- lemon wedges
- remoulade, to serve
Method
- Brush the catfish fillets with the melted butter and coat both sides with the blackening seasoning, pressing it on.
- Heat a cast-iron pan with the oil over high heat until it smokes — a properly hot pan is essential for the crust.
- Lay in the fillets and cook for 4 minutes on the first side, until the crust is nearly black.
- Turn and cook for 3 to 4 minutes more, until the fish flakes easily.
- Serve straight onto warm plates with the lemon wedges and remoulade.
Prep: 10 min · Cook: 12 min · Total: 22 min
Nutrition (per serving, where published)
119 kcalCalories
0.1 gProtein
0 gCarbs
13.5 gFat
6.9 gSaturates
0 gFibre
0 gSugars
80 mgSodium
27 mgCholesterol
3 mgPotassium
3 mgCalcium
1 servingServing
Estimated from USDA FoodData Central ingredient data