Ingredients Jump to Instructions ↓

  1. 10 Catfish fillets - (6 to 10 oz ea)

  2. 1 lb 454g / 16oz Unsalted butter - (4 sticks) - melted, kept warm Blackening Spice

  3. 2 tablespoons 30ml Paprika

  4. 2 tablespoons 30ml Salt

  5. 2 teaspoons 10ml Onion powder

  6. 2 teaspoons 10ml Garlic powder

  7. 2 teaspoons 10ml Cayenne pepper

  8. 1 1/2 teaspoons 7 1/2ml Freshly-ground white pepper

  9. 1 1/2 teaspoons 7 1/2ml Freshly-ground black pepper

  10. 1 teaspoon 5ml Dried thyme

  11. 1 teaspoon 5ml Dried oregano

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Before leaving home, use a fork to thoroughly combine blackening spice ingredients in a small bowl. Store in an airtight container until ready to use. Heat a large cast-iron skillet until it is almost white hot. Dip each piece of fish in melted butter, then sprinkle some blackening spice mix evenly on each side. Immediately place the fish in the hot skillet, cooking one piece at a time. Pour a teaspoon of melted butter atop the fish. (Be careful; the butter may flame up.) Cook about two minutes, turn, and pour another teaspoon of butter on top. Cook two minutes more. When the fish is done, it should be flaky, white and still very moist inside. Serve each piece while piping hot with more hot melted butter on the side for dipping. This recipe yields ?? servings.


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