Done properly, fried catfish is a melt-in-your-mouth kinda meal.
Done badly and it falls apart into mush.
That’s why you must watch this catfish like a hawk while frying.
No one-eye-on-the-telly-because-that-guy-from-Saturday-Night-Live-is-doing-a-thing or I’ll-just-check-my-phone-real-quick.
None of that!
It’s worth the four minutes of your unadulterated attention, trust me, because this fish comes out perfectly seasoned with a bit of a bite to it.
I served it up with my handy, homemade tartar sauce and it rocked our worlds.
Blackened Catfish (serves 2)
- 2 catfish fillets
- 1/4 cup butter (or coconut oil), melted
- 1/2 tsp thyme
- 1 tsp paprika
- 1/2 tsp cayenne
- 1 tsp sea salt
- 1 tsp black pepper
- 1/2 tsp oregano
- Rinse the catfish fillets and pat dry. Dunk them in the melted butter (or coconut oil if you’re dairy-free) and then coat liberally with the spice mix.
- Heat the remaining butter or oil in a frying pan until it reaches a high heat. Carefully add the fillets and fry for 2 minutes on each side. Serve immediately.
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