This recipe adds some East Texas/Louisiana spice to your catfish meal. The blackened seasoning means these filets are packed with flavor, no matter how you serve them up.
Recipe courtesy Kirk McDonnell
James Andrews | Dreamstime.com
INGREDIENTS • 1 teaspoon ground black pepper • 2 Tablespoons blackened seasoning • 1 teaspoon kosher salt • 4 (4 ounce) catfish fillets, skinned • ¾ cup olive oil
In a bowl, mix together the black pepper, kosher salt and blackened seasoning until thoroughly combined. Press the catfish fillets into the spice mixture in the bowl and coat thoroughly.
Arrange a portable heat source outdoors, such as a butane burner or side burner of a gas grill. Light the burner and place a skillet onto the burner over high heat. Pour the olive oil into the skillet covering the entire cooking surface.
When the oil in the skillet is hot, lay the catfish fillets into the skillet. Cook until the spices are seared onto the fillets and the catfish is opaque and flaky inside, about 3 minutes per side. Don't breathe smoke from burning spices. Serve with your favorite sides.