Pappadeaux Blackened Catfish Recipe
Pappadeaux Blackened Catfish delivers the bold flavors of Cajun cuisine. Its crispy crust, seasoned with paprika, cayenne, and garlic, pairs beautifully with creamy or citrusy sauces, making it a satisfying and flavorful seafood dish.
Equipment
- Cast-iron skillet
- Mixing bowl
- Spatula
- Sharp knife
- Plate with paper towels
- Ingredients
Ingredients
- For Seasoning:
- 1 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp dried oregano
- 1 tsp thyme
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp black pepper
- Salt to taste
- For Cooking:
- 2 –4 catfish fillets
- ¼ cup melted butter
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Fresh parsley for garnish
Instructions
- Prepare Seasoning: Mix all spices in a bowl.
- Season Fish: Rub the seasoning onto dry catfish fillets.
- Heat Skillet: Preheat a cast-iron skillet with olive oil and melted butter.
- Cook Catfish: Sear fillets for 3 minutes per side until crispy and blackened.
- Finish: Drizzle lemon juice over cooked fillets, garnish with parsley, and rest before serving.
Notes
Nutrition Facts (Per Serving - Approximation)
- Calories: 554 kcal
- Fat: 39g
- Protein: 25g
- Carbohydrates: ~2g
- Cholesterol: 110 mg
- Sodium: 400 mg