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blackened catfish - easy way

  • 1serving

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, D
MineralsNatrium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 teaspoons SWEET PAPRIKA

  2. teaspoon DRIED OREGANO; CRUMBLED

  3. teaspoon DRIED THYME; CRUMBLED

  4. TEASOON CAYENNE PEPPER

  5. teaspoon SUGAR

  6. teaspoon SALT

  7. teaspoon FRESHLY GROUND BLACK PEPPER

  8. 2 CATFISH FILETS (ABOUT 1 POUND TOTAL)

  9. 1 large CLOVE GARLIC; THINLY SLICED

  10. 2 tablespoons OLIVE OIL

  11. 2 tablespoons BUTTER; PREFERABLY UNSALTED

Instructions Jump to Ingredients ↑

  1. LEMON WEDGES FOR GARNISH You can carry on all you want to about blackening your catfish in a red hot skillet, smoking up the house and the back yard, but I have an easier way to blacken it and a might tasty one too it is! Mix spices together and generously sprinkle both sides of the catfish, which have been rinsed and patted try.

  2. Saut garlic in oil over medium heat until golden brown. Remove.

  3. Add butter and heat until foam subsides; saut catfish for 4 minutes on each side until cooked through. Transfer to plates and serve with lemon wedges.

  4. EXCELLENT.

  5. TIP: This catfish is very good served cold in a salad.

  6. Posted to TNT - Prodigy's Recipe Exchange Newsletter by CHEBECK@... on Sep 22, 1997

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