Emeril Lagasse Blackened Catfish Recipe
If you're a fan of bold and flavorful dishes, you'll love Emeril Lagasse's blackened catfish recipe. This dish captures the essence of Cajun cuisine with its rich, spicy coating. To achieve the perfect crust, make sure your skillet is preheated to a high temperature before adding the seasonings. I usually serve it with a side of lemon butter sauce, which adds a refreshing balance to the spiciness.
Servings: 4
Ingredients
- 4 Catfish Fillets
- 2 tbsp Paprika
- 1 tsp Salt
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Cayenne Pepper
- 1 tsp Black Pepper
- 1 tsp Thyme dried
- 1 tsp Oregano dried
- 4 tbsp Butter melted
Instructions
- Preheat a large cast-iron skillet over high heat until it's very hot, around 10 minutes.
- Pat the catfish fillets dry using paper towels to help the seasoning stick better.
- Mix together the paprika, salt, garlic powder, onion powder, cayenne, black pepper, thyme, and oregano in a small bowl.
- Brush each fillet with melted butter, then coat both sides evenly with the spice mixture.
- Cook the seasoned fish in the hot skillet for about 2-3 minutes on each side, until a flavorful crust forms.