Matt Mortimer of Aw Shucks & Big Shucks shares his recipe for blackened catfish. LINK: www.awshucksdallas.com
Serves 2
4 Fresh Catfish Filets
4 tablespoons melted butter
¼ cup Cajun seasoning or
3 tablespoons of paprika powder
1 tablespoon of salt
1 tablespoon of onion powder
1 teaspoon of ground white pepper
1 teaspoon of ground black pepper
1 teaspoon of cayenne pepper
1 teaspoon of dried thyme
1 teaspoon of dried oregano
½ teaspoon of celery seed
1 pinch of garlic powder
Let's Cook
• Preheat cast iron skillet, dry over high heat
• Mix seasoning or use a commercial Cajun seasoning mix
• Dredge both sides of the filets in butter then coat with seasoning mix
• Place the coated fish in pan and briefly sear each side.
• Allow fish to cook for 2-4 minutes on second side
Other Notes
• Always Blacken food in a well-ventilated kitchen
• Try to buy a Cajun seasoning that the first ingredient is NOT salt.
• Butter will adhere to cold and dry filets best
• For larger cuts you may need to finish in the oven
