How do I make blackened catfish?

Blackening season and a grill. I'd make a cream sauce to top it and the shrimp with.

Gin. Always gin.

Hot Skillet, butter, blackening seasoning for catfish

Warm outside n south LA - chill u a bottle of white vino.

Butter, heavy whippin cream, cajun seasoning, italian bread crumbs for the sauce

I use REX blackening seasoning as Paul Prudhomme's will also work



recipe if you need :
Blackened seasoning

•1 T smoked paprika
•1 tsp salt
•1 tsp garlic powder
•1 tsp onion powder
•1/4 tsp ground cayenne pepper
•2 tsp black pepper
•1/2 tsp leaf thyme
•1/2 tsp leaf oregano



my version/recipe

ingredients
4 catfish / redfish fillets
4 T. EVOO
1/4 stick butter
1/2 cup chopped onion
1 T creole mustard
1/2 cup chopped bell pepper
2 T mined garlic
1/2 cup diced Tasso
2 cups heavy whipping cream
1 package crawfish tail meat ( or 1 lb. of deveined shrimp)

Directions
Generously coat fillets with blackening season
Heat EVOO and butter over medium high heat in large cast iron skillet
Gently place fillets in skillet and cook for 2 to 3 minutes per side, place fillets on serving plates and keep warm.
Add 1/4 stick of butter and melt in skillet.
Add onion, bell pepper, cook until translucent , then add garlic
Add Tasso and cook several minutes to lightly brown
Add creole mustard and heavy cream; reduce heat to medium low.
Continue to cook several minutes and stir , sauce will begin to thicken
Add crawfish tails or shrimp and cook over med/low heat for 5 minutes until shrimp pink and cooked
Season with S&P per your taste
Pour sauce over blackened fillets and garnish with chopped green onions

U can bake the sauce, make the sauce on stove.... Put some bread crumbs on it and place under a broiler.... Makes a little crust. Adding parm w the bread crumbs works too

I cook this all the time using my own Cajun Seasoning

will resemble something like this

Remove your # baw.

In for future reference.