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Blackened Cajun Catfish with Creole Cream Sauce

Sep
12
2017
Blackened Cajun Catfish with Creole Cream Sauce
  • 6 U.S. Farm-Raised Catfish Fillets
  • 1½ tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon ground dried thyme
  • 2 teaspoons salt
  • 1½ teaspoons cayenne pepper
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ¼ teaspoon sugar
  • 6 tablespoons butter, divided
  1. HEAT a large, cast-iron skillet over medium-high heat.
  2. COMBINE paprika, garlic powder, onion powder, thyme, salt, cayenne pepper, black pepper, basil, oregano and sugar in a shallow bowl.
  3. Generously COAT each fillet with mixture.
  4. MELT 2 tablespoons of butter in skillet for each 2 fillets you cook.  Add 2 seasoned fillets to skillet and cook 10 to 12 minutes, or until seasoning begins to blacken, but not burn. Turn each fillet and cook an additional 3 minutes. Repeat with remaining fillets.
  5. SERVE with Creole Cream Sauce.

Creole Cream Sauce

  • 1 cup heavy cream
  • 2 tablespoon Creole mustard
  • 2 tablespoon honey
  • Salt and pepper to taste
  1. COMBINE first 3 ingredients into a sauce pan and bring to a boil over high. Lower heat to medium, simmer mixture until reduced by half.
  2. SEASON with salt and pepper to taste. Let cool slightly and serve over Blackened Catfish.
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