Blackened Catfish with Remoulade
Cajun-spiced catfish fillets seared in a cast iron until deeply blackened, served with a cool, tangy remoulade sauce
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🛒 Ingredients
- 4 (6 oz each) catfish fillets
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- 1/2 tsp thyme
- 3 tbsp butter
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 lemon
- 1 tsp hot sauce
- 1 tbsp capers
👨🍳 Instructions
- 1Make remoulade: mix mayo, Dijon, hot sauce, capers, and lemon juice; refrigerate
- 2Mix paprika, garlic powder, onion powder, cayenne, and thyme into blackening spice
- 3Pat fillets dry, coat both sides generously with blackening spice
- 4Heat cast iron over high heat until smoking; add butter
- 5Cook catfish 3-4 minutes per side until deeply blackened crust forms
- 6Fish should flake easily when done
- 7Serve immediately with cold remoulade and lemon wedges
- 8Pairs well with coleslaw and cornbread
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