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re: How do I make blackened catfish?
Posted on 12/6/14 at 3:53 pm to indytiger
Posted on 12/6/14 at 3:53 pm to indytiger
Skillet, butter, and blackening season for catfish
Deglaze pan sand whip up sauce for topping
Deglaze with a hoppy IPA and then drink the rest of the six pack with the meal. Sort of an IPA buere blanc sauce
Deglaze pan sand whip up sauce for topping
Deglaze with a hoppy IPA and then drink the rest of the six pack with the meal. Sort of an IPA buere blanc sauce
This post was edited on 12/6/14 at 3:55 pm
Posted on 12/6/14 at 4:11 pm to fillmoregandt
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
Warm outside n south LA - chill u a bottle of white vino.
Butter, heavy whippin cream, cajun seasoning, italian bread crumbs for the sauce
Posted on 12/6/14 at 4:35 pm to fillmoregandt
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
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
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