This is a simple to make recipe that makes a fab stand-alone cajun catfish, or you can toast up some sourdough rolls and serve as cajun fish sandwhiches. As always, the secret is fresh ingredients. In this case, the fish. Enjoy!
Excellent accompanied by dirty rice and plantains!
Directions
Rinse and pat dry the CatFish filets.
Rub both sides of the CatFish filets with the Rub until well coated:
- 1 tablespoon hungarian hot paprika
- 1 tablespoon regular paprika
- 1 tablespoon Lawry's seasoned salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground oregano
- 1/2 teaspoon white pepper
- 1 teaspoon black pepper
- 2 teaspoons creole seasoning
In a large frying pan on medium heat, saute:
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
After the garlic browns, increase heat to medium high and add:
- 1 tablespoon butter
Fry the CatFish filets for 3 minutes/side
Serve with Tarter Sauce. In a glass bowl, mix:
- 1/2 cup mayonnaise
- 1 teaspoon paprika
- 2 tablespoons pickle relish
- 1 teaspoon onion powder
- 1 teaspoon lemon juice
Kids!
There is quite a bit of help you can get from the kids on this recipe. Preparing the fish, mixing the rub (great "measuring" practice), applying the rub, chopping the garlic and making the tartar sauce are all good choices.
Notes...
This rub tastes great! Its designed to be balanced ... not too salty and not too hot. The key is to use Hungarian HOT paprika to give a bit of "bite" to the rub. If you don't have the right paprika, substitute regular paprika PLUS 1 tsp of cayenne pepper. The cooking time is set for a relatively thin CatFish filet - say a half an inch. If you fish is thicker than that, add about 1 minute per side for each additional 1/4 inch of thickness. I happen to like the tartar sauce with this dish, but the blackened fish will stand tall all by itself if you choose. Adding the butter to the olive oil is important in order to raise the smoke point of the oil before cooking the fish.