Blackened Cajun Catfish with Creole Cream Sauce :
- 6 U.S. Farm-Raised Catfish Fillets
- 1½ tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground dried thyme
- 2 teaspoons salt
- 1½ teaspoons cayenne pepper
- 1 teaspoon ground black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ¼ teaspoon sugar
- 6 tablespoons butter, divided
For the Creole Cream Sauce
- 1 cup heavy cream
- 2 tablespoon Creole mustard
- 2 tablespoon honey
- Salt and pepper to taste
- Heat a large, cast-iron skillet over medium-high heat.
- Combine paprika, garlic powder, onion powder, thyme, salt, cayenne pepper, black pepper, basil, oregano and sugar in a shallow bowl.
Generously coat each fillet with mixture.
- Melt 2 tablespoons of butter in skillet for each 2 fillets you cook. Add 2 seasoned fillets to skillet and cook 10 to 12 minutes, or until seasoning begins to blacken, but not burn. Turn each fillet and cook an additional 3 minutes. Repeat with remaining fillets.
- Serve with Creole Cream Sauce.
- For the Creole Cream Sauce:
- Combine first 3 ingredients into a sauce pan and bring to a boil over high.
- Lower heat to medium, simmer mixture until reduced by half.
- Season with salt and pepper to taste. Let cool slightly and serve over Blackened Catfish.
Recipe and photo courtesy of US Catfish Institute