I am so excited today because I get to give you a little bit of my background. I grew up hunting and fishing in north Louisiana. My dad took me hunting and my mom me fishing and it was always a great day when you caught yourself supper unless when you caught catfish because I do not like to unhook a catfish much less skin them, but I do love to eat them so today we’re making blackened catfish with shellfish ragu.
The first thing you want to do is heat up a cast iron skillet, that’s key, that’s pretty screamin’ hot, no oil in it, nothing, because you’re soaking your catfish fillets in melted butter. And I make my own spice rub for this because I don’t like cayenne pepper or most Cajun seasonings have a lot of cayenne pepper and a lot of heat so I just have thyme and a lot of oregano, garlic powder, onion powder, a lot of paprika, a lot of black pepper because I do like that, and I also have a little bit of salt in there.
And so you cover it just like you would if you made a spice rub for your ribs or something and then you’re going to put these babies in this hot pan. You’re going to make sure both sides are covered with your melted butter and your rub and then you’re going to put that in the hot pan. Now, I do go back on top with a little more black pepper just because it’s blackened catfish and this gives it that nice color and a lot of people think blackened means burned, but it doesn’t mean burned. It is sealing those spices and sealing in the tenderness and juiciness of that fish. And you’re going to let it sear for about two minutes on each side and then you’re going to flip it and let it sear for about two minutes on the other side. If your catfish filets are very thick, you’re going to wanna lower the heat to get them cooked all the way through. All total, it’s not going to take you more than six or seven minutes. And this is the finished product. Now, since I’m all about the sass and sauce, my momma used to say, ‘Don’t you sass me, girl,’ but I’m all about the sauce and I also make a little shellfish ragu to go on top and all that is, is some sautéed onion and garlic and butter and then you put in at the very end a little heavy cream and whatever shellfish you like. If you like shrimp, if you like crawfish, um, even some crab meat. That catfish is so flaky, it’s so tender, the outside has that little blackened crust, full of flavor, but not setting your mouth on fire. That my friends is something you’re going to gonna wanna make.
Until next time, I hope you have a delicious week.