Re: [CH] Request for Catfish Rec.
Judy Howle (howle@ebicom.net)
Mon, 02 Feb 1998 08:19:53 -0600
Because it's hard to get good fresh fish around here except catfish, which I
love anyway, I make this with catfish fillets.
PAUL PRUDHOMME'S BLACKENED REDFISH
3/4 lb. unsalted butter, melted
6 fish filets (if you can't get redfish, snapper or catfish will do)
Seasoning: A jar of P. Prudhomme's blackened redfish seasoning mix or:
1 Tbsp paprika
2-1/2 tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. ground red pepper
3/4 tsp. white pepper
3/4 tsp. black pepper
1/2 tsp. dried thyme leaves
1/2 tsp. dried oregano leaves
You can't do the real recipe indoors, so I have adapted it for indoor
cooking. Otherwise, it smokes too much. Outdoors, you heat an iron skillet
on high for at least 10 min. until past smoking and white ash appears in it.
It can't be too hot. If you do it outdoors in a very hot skillet, be careful
with pouring the butter on as it will flame up.
Combine seasoning ingredients. Dip each fillet in melted butter, then
sprinkle seasoning on both sides, generously, patting in with hand. Place
in skillet heated to med-hi and pour 1 tsp. melted butter on top. Cook
about 2 min. and turn over and again pour 1 tsp. melted butter on top.
Cook about 2 min. Turn and cook another 2 min. with another tsp. butter
poured on top, until done. Repeat with remaining fillets. Serve piping
hot. This is very delicious, even if not truly "blackened".
NOTE: The amount of salt in the seasoning might be too much if you plan to
use a lot of the seasoning on the catfish.
Judy Howle
howle@ebicom.net
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