Blackened Catfish

Say what?…

If you are a southerner, you know we love our catfish. Whether fried or blackened, or piled up high on a poboy sandwich, I am all in.

Don’t let “blackening” catfish intimidate you. All you need is a hot cast iron skillet, a little butter (in my case I prefer ghee as it has a higher smoke capacity), and catfish fillets seasoned with a little Old Bay seasoning or your favorite seafood seasoning as Cajun seasoning would work great too. Sear on both sides, laying front side down first and ending with bottom side. What you want is a good seared “crust” to form on the blackened side. Once done, just squeeze a little lemon over it and you are set. You can keep warm by placing in hot oven until you finish up the sides, skillet and all.

Bye for now. I hear some hushpuppies and spiced sautéed broccoli calling.