Shade-of-Gray Blackened Catfish

Servings: 4

Why gray? We don’t want the catfish opaque in black, as in classic blackened catfish recipes. So we do this color a shade lighter. Here again, this is another of those turn-their-noses-up dishes. But pan-seared catfish is certainly another story. Who would know anyway, besides you, the cook! Serve with a Southern French remoulade sauce you can buy already bottled; add some chopped sweet pickles to it. The fish is also great with lima beans on the side. (Of course, you can substitute filet of sole for the catfish, if desired.)




2 tablespoons peanut oil

1 tablespoon cayenne pepper

1 tablespoon garlic powder

1 tablespoon oregano

1 tablespoon onion powder

½ teaspoon salt

1 teaspoon ground black pepper

4 catfish filets (about 1½ pounds total)

[Click for larger image] 


In a medium cast iron skillet with Teflon™ nonstick coating, heat the oil over medium heat. In a small bowl, mix together the cayenne, garlic, oregano, onion powder, salt and black pepper. Cover both sides of the catfish with the mixture and place in the heated oil in the skillet. Cook one side for 5 to 6 minutes and then turn and cook another five minutes or until the fish turns a golden brown with some black areas. Remove and serve.

[Printer-friendly PDF available]