djbogle
Well-known member
I got a 10 lb. blue cat below Nickajack last week, got it home, filleted it, and put each whole fillet in Foodsaver bags. This weekend an old friend of my wife's and her husband were coming to visit. I smoked a ham for them for Saturday night, and while we were sitting around after dinner I mentioned to him that I had two big fillets in the freezer, but that I was kinda' skeptical about frying them due to the size of the fish. He told me to thaw them and let him do his thing, so I did.
Good Lord, have mercy!!! Let me say one thing first...I love fried catfish, I have since I was a kid. Cheez, you fry some killer catfish. I fry some good catfish, myself. After yesterday, I might never fry another piece of catfish as long as I live!!! This blackened catfish was WONDERFUL!!!!
Here's how it goes:
Cajun Blackening Spices:
5 tsp paprika
1 tsp ground dried oregano
1 tsp ground dried thyme
1 tsp cayene pepper
1/2 tsp ground black pepper
1/2 tsp garlic powder
Mix all of this up in a small jar. What you don't use you can store in an air-tight container.
Melt about 1-1/2 cup of un-salted butter, pour about a cup of it into a shallow dish. Keep the rest for serving.
Dip each fillet in the butter and sprinkle both sides with the seasoning.
IMPORTANT!!! DO NOT DO THIS PART INSIDE THE HOUSE!!!!
We used the burner of my fish cooker to heat a black cast-iron skillet until a drop of butter "danced" as soon as it hit it. Place a fillet or two, depending on the size, in the skillet and cook about 2-1/2 minutes. Turn it over and cook the other side the same amount of time. For the fillets off of the 10 lb'er, we had to cook them an additional 1 minute on each side because they were pretty thick. After you take them out of the skillet, drizzle a little of the melted butter over them.
Be sure and wipe out skillet before doing the next batch.
All joking aside, this is absolutely the best fish dish that I have ever eaten, and during my Navy days I tried fish all over the Mediterranian. Like the man said..."TRY IT, YOU"LL LIKE IT!!!" Enjoy.
Good Lord, have mercy!!! Let me say one thing first...I love fried catfish, I have since I was a kid. Cheez, you fry some killer catfish. I fry some good catfish, myself. After yesterday, I might never fry another piece of catfish as long as I live!!! This blackened catfish was WONDERFUL!!!!
Here's how it goes:
Cajun Blackening Spices:
5 tsp paprika
1 tsp ground dried oregano
1 tsp ground dried thyme
1 tsp cayene pepper
1/2 tsp ground black pepper
1/2 tsp garlic powder
Mix all of this up in a small jar. What you don't use you can store in an air-tight container.
Melt about 1-1/2 cup of un-salted butter, pour about a cup of it into a shallow dish. Keep the rest for serving.
Dip each fillet in the butter and sprinkle both sides with the seasoning.
IMPORTANT!!! DO NOT DO THIS PART INSIDE THE HOUSE!!!!
We used the burner of my fish cooker to heat a black cast-iron skillet until a drop of butter "danced" as soon as it hit it. Place a fillet or two, depending on the size, in the skillet and cook about 2-1/2 minutes. Turn it over and cook the other side the same amount of time. For the fillets off of the 10 lb'er, we had to cook them an additional 1 minute on each side because they were pretty thick. After you take them out of the skillet, drizzle a little of the melted butter over them.
Be sure and wipe out skillet before doing the next batch.
All joking aside, this is absolutely the best fish dish that I have ever eaten, and during my Navy days I tried fish all over the Mediterranian. Like the man said..."TRY IT, YOU"LL LIKE IT!!!" Enjoy.
