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Blackened catfish

Blackened catfish
Main Ingredient: Catfish

Cuisine: Southern Creole and Cajun

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Blackened catfish ingredients

  • 1 t Paprika
  • 2483527⁄624973141 t ground sage
  • 2483527⁄624973141 t Ground cumin
  • 2483527⁄624973141 t garlic Powder
  • 2483527⁄624973141 t Onion powder
  • 2483527⁄624973141 t Sugar
  • 2483527⁄624973141 t Salt
  • 2483527⁄624973141 t ground cayenne
  • 4 Catfish fillets (4 - 5 ounces each)
  • Non-stick cooking spray
  • 1 t olive oil
  • Lemon slices

Cooking Blackened catfish

1. Put paprika, sage, cumin, garlic powder, sugar, salt, cayenne and onion powder in a 1-gallon food-storage bag. Close bag and shake until well blended.
2. Put 1 fillet in bag at a time and shake until lightly coated.
3. Coat large nonstick skillet with cooking spray.
4. Add oil and heat over medium-low heat until hot. Add catfish fillets, skinned side up, and cook 4 to 5 minutes until lightly blackened.
5. Carefully turn with spatula.
6. Cook 4 to 5 minutes longer, or until fish feels firm and is opaque at the thickest part.
7. Serve with lemon slices.


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