CentexPW
03-22-2005, 10:09 AM
Tried the Blackened Catfish recipe out of Texas Highway Magazine.
Very good, sorry no pics. Too busy eatin.
Blackened CatfishBy: Texas Highways Staff What is more mouth-watering than breaking through crisp, yellow cornmeal coating on a moist, steaming catfish fillet? Lip-smacking delicious!
But have you tried catfish amandine, bouillabaisse, or stir-fried? This recipe will introduce you to a tasty new way to prepare Texas farm-raised catfish.
Serves 4
1 T. paprika
1 tsp. garlic powder
1 tsp. onion powder
3/4 tsp. black pepper
3/4 tsp. white pepper
1 tsp. cayenne pepper
1/2 tsp. dried thyme
1/2 tsp. dried oregano
4 catfish fillets
1/2 c. melted butter or oil
Mix the spices and seasonings well. Dip fillets in melted butter or oil, then coat with seasoning mix. Oil a heavy skillet and heat until oil begins to smoke. Cook fillets in very hot skillet two or three minutes on each side.
Issue: January, 1992, Page 20
I added 1/2 tsp salt
I tried using both butter and olive oil. Both were good, But I prefer butter.
Cook outside if you can, lots of smoke, leaves the house "spicy", even with a good vent hood.
This gets my 2 thumbs up.
Mike T
Very good, sorry no pics. Too busy eatin.
Blackened CatfishBy: Texas Highways Staff What is more mouth-watering than breaking through crisp, yellow cornmeal coating on a moist, steaming catfish fillet? Lip-smacking delicious!
But have you tried catfish amandine, bouillabaisse, or stir-fried? This recipe will introduce you to a tasty new way to prepare Texas farm-raised catfish.
Serves 4
1 T. paprika
1 tsp. garlic powder
1 tsp. onion powder
3/4 tsp. black pepper
3/4 tsp. white pepper
1 tsp. cayenne pepper
1/2 tsp. dried thyme
1/2 tsp. dried oregano
4 catfish fillets
1/2 c. melted butter or oil
Mix the spices and seasonings well. Dip fillets in melted butter or oil, then coat with seasoning mix. Oil a heavy skillet and heat until oil begins to smoke. Cook fillets in very hot skillet two or three minutes on each side.
Issue: January, 1992, Page 20
I added 1/2 tsp salt
I tried using both butter and olive oil. Both were good, But I prefer butter.
Cook outside if you can, lots of smoke, leaves the house "spicy", even with a good vent hood.
This gets my 2 thumbs up.
Mike T