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Blackened Whole Catfish

Posted By Pamela On In Kitchen,Entrees | No Comments

 

 

Blackened Whole Catfish

  1. Whole Catfish (1 per person)
  2. 1 Tbsp Cajun or Creole Seasoning per Catfish (see recipe below or buy premade seasoning)
  3. 1-2 Tbsp Olive Oil
  4. 1 Tbsp Butter
  5. Lemon slices
  6. ? Tarter Sauce? (For those who feel they can’t have fish without the sauce)

Rinse and dry the fish.

Coat the fish lightly with the olive oil.

Rub each potion with about 1 Tbsp seasoning making sure to coat both sides.

Insert 1 slice of lemon into the fish cavity.

Place a wire rack into the baking dish to keep fish lifted off the bottom.

Bake at 400 degrees placing baking dish on lowest rack of the oven for about 35 to 45 minutes or till fish flakes easily with a fork.

Cajun Seasoning

  1. 2 Tbsp Paprika
  2. 2 Tbsp Salt
  3. 2 Tbsp garlic powder
  4. 1 Tbsp black pepper
  5. 1 Tbsp onion powder
  6. 1 Tbsp Cayenne pepper
  7. 1 Tbsp dried leaf oregano
  8. 1 Tbsp dried thyme

Mix together.  Store extra seasoning in a jar, ziplock bag, or airtight plastic container for future use.

Louisiana Boiled Potatoes

  1. Small red potatoes
  2. Seafood boil
  3. Louisiana hot sauce
  4. Butter

Boil desired amount of potatoes in a saucepan with water and seafood boil seasoning.

When cooked, top with butter and Louisiana hot sauce (just remember, a little goes a long way).

Garlicky Asparagus

  1. 1 bunch of asparagus
  2. Salt and pepper to taste
  3. Minced garlic to taste
  4. 1 pat of butter

Steam Asparagus with salt, pepper, and garlic till tender crisp.  Top with pat of butter to serve.

Loved it!  Cheers!


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© 2014 – 2017, Pamela [1]. All rights reserved.

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