Blackened Catfish Recipe

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Hey Broox, heres the pics I
promised you...those mudbugs
were DAMN tasty!!! Thanks for
Everything. I will DEFENITELY use Authentic Louisiana Seafood again
to place my seafood orders!

YOU CAN POST THAT!!t!

Raul
Ft.Lauderdale, FL

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Blackened Catfish

What You Do:

Use an all purpose or Tony Chacere spice

Heat your skillet (preferably a black cast iron one that has been seasoned) to as
hot as you can get it. Indoors turn skillet upside down on your gas flame – it’s hard
to do on electric but it can be done if you are careful!! If you are outside put
skillet upside down on your barbecue flame and close the lid.

Take your fish and coat it with the spice on both sides

After the skillet is as close to red hot as you can get it, with a gloved hand turn it over and place your fish in the skillet very quickly. (some people throw it in from a ways back because there will be a lot of smoke a loud hissing noise immediately after putting the fish in the skillet, another good reason to do this outside!!!)
Sear the fish for 1 minute on each side, then turn down heat or remove from fire and cover for 2 minutes. The bigger the meat the longer it will have to cook after you have seared each side.
Now you are ready to enjoy your Blackened Catfish

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When boiling crawfish, shrimp or crabs the only extra ingredients to enhance the flavor of your seafood would be celery, onions, garlic, lemons and oranges. These are friendly ingredients that do not rob the flavor of your boil or have any bearing on the taste of your Authentic Louisiana Seafood.

Conversely if you add potatoes, corn, wieners, sausage or mushrooms these will directly effect your seafood seasoning. We call them season robbers!! Some folks think you should boil them in separate pot which is not a badidea. Others boil them in the seasoned water first. Whether you boil them in the same pot or not always drop the potatoes & onions first & when they are almost done re-season your water with @ least 3/4s more seasoning then add all your other stuff plus your crawfish & boil as usual. This will ensure your crawfish get the right dose of spices& your potatoes, onions etc will get seasoned perfectly.