Blackened Cajun Catfish with Creole Cream Sauce – TCI

Blackened Cajun Catfish with Creole Cream Sauce

Serving Size: 6

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What you’ll need:

  • 6 U.S. Farm-Raised Catfish fillets
  • 1 ½ tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon ground dried thyme
  • 2 teaspoons salt
  • 1 ½ teaspoons cayenne pepper
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ¼ teaspoon sugar
  • 6 tablespoons butter, divided
  • Creole Cream Sauce
  • 1 cup heavy cream
  • 2 tablespoon Creole mustard
  • 2 tablespoon honey
  • Salt and pepper to taste

How to prepare:

Heat a large, cast-iron skillet over medium-high heat.

Combine paprika, garlic powder, onion powder, thyme, salt, cayenne pepper, black pepper, basil, oregano and sugar in a shallow bowl.

Generously coat each fillet with mixture.

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.

Serve with Creole Cream Sauce.

Creole Cream Sauce:

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.

Season with salt and pepper to taste. Let cool slightly, and serve over blackened catfish.