The cooking method of dipping foods in melted butter and then dredging it with the mixture of spices and herbs is called blackening. Blackening is mainly used in the preparation of fish, especially in Cajun catfish. Catfish is an ideal partner for the intense flavor of blackening. Here is the recipe of blackened catfish to spice up your taste buds.
Barlow’s Blackened Catfish
When we say blackened, we don’t really mean dark. That would mean your catfish is burnt. Or maybe, when hot fat meets dry flavors and spices, they burn to some extent or blacken, giving you an extraordinary, fresh singe and freeing all the oils from the spices directly into the fish.
Cajun catfish served up with simply the exact touch of spices and flavor can make the dish an absolute delight. This dish is ideal for a quick, incredible way to taste the special kind of catfish blended with the traditional method of cooking. Serve Barlow’s blackened catfish over white rice.
Ingredients
- Two tablespoons cayenne pepper
- Two tablespoons lemon pepper
- Two tablespoons garlic powder
- Two teaspoons salt
- Two teaspoons pepper
- One pound catfish fillets
- Two tablespoon butter
- One cup Italian-style salad dressing
How to Cook
- Preheat the oven to 350 degrees
- Take a medium baking tray and grease it lightly
- Take cayenne pepper, lemon pepper, garlic salt, and pepper and mix it in a deep bottomed medium bowl.
- Brush butter on both sides of the catfish fillet. Rub the mixture on both sides of the fillets.
- Take a large and heavy skillet and heat it over medium flame. Place the fillet in the skillet when it is very hot and fry both sides for 2 minutes each or until slightly blackened.
- Place the blackened fillets in a single layer in the prepared baking tray. Coat it with Italian salad dressing. Bake for 30 to 35 minutes until the fish can be flaked with pork.
Nutrition Facts
If fish is your favorite and it is taken place in your daily meal, then you may have a lower danger of making coronary diseases. American Heart Association prescribes eating somewhere around two 3.5-ounce servings of fish, similar to catfish, every week.
Nutritional Information | ||
|---|---|---|
| Daily value | % | |
| 29.8g | 29.8g | 46% |
| Saturated fat | 8.0g | |
| Cholesterol | 72mg | 24% |
| Sodium | 2478mg | 99% |
| Potassium | 364mg | 10% |
| Total carbohydrates | 8.5g | 3% |
| Dietary fiber | 0.7g | 3% |
| Protein | 17.4g | 35% |
| Sugar 5g | ||
| Vitamin A | 621 IU | |
| Vitamin C | 2mg | |
| Calcium | 23mg | |
| Iron | 2mg | |
| Thiamin | 0mg | |
| Niacin | 5mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 30mg | |
| Folate | 8mcg | |
Catfish can be teamed up perfectly with the blackening technique of cooking. Without that much fishy taste, Barlow’s blackened catfish recipe is an absolute delight for the catfish lovers.
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