Big Shucks' Blackened Catfish - Dallas News |

Big Shucks' Blackened Catfish

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Matt Mortimer of Aw Shucks & Big Shucks shares his recipe for blackened catfish. LINK:

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

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