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Spicy Blackened Catfish

    2 teaspoons sweet paprika
    1/2 teaspoon dried oregano, crumbled
    1/2 teaspoon dried thyme, crumbled
    1/4 teaspoon cayenne, or to taste
    1/2 teaspoon sugar
    1/2 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    2 catfish fillets (about 1 pound)
    1 large garlic clove, sliced thin
    1 tablespoon olive oil
    1 tablespoon unsalted butter
    lemon wedges as an accompaniment

  In a small bowl combine the paprika, oregano, thyme, cayenne,
 sugar, salt, and black pepper. Pat the catfish dry, and sprinkle
 the spice mixture on both sides of the fillet, coating them well.
 In a large skillet saute the garlic in the oil over moderately
 high heat, stirring, until it is golden brown and discard the
 garlic. Add the butter, heat it until the foam subsides, and in
 the fat, saute the catfish for 4 minutes on each side, or until
 it is cooked through. Transfer the catfish fillets with a slotted
 spatula to 2 plates and serve them with the lemon wedges.