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Blackened Catfish

Paul Prudhomme's recipe for blackened redfish became a national craze in the 80's. Chef Prudhomme dipped catfish fillets in butter, dusted them with ground cayenne and a mix of dried herbs, and seared them in a red-hot iron skillet until a black crust formed. The dish became so popular that the redfish population in the Gulf of Mexico came under threat. So you KNOW it's good.

Ingredients

  • 3/4 pound 3 sticks unsalted butter, melted
  • 6 8- to 10-ounce Catfish fillets, mudvein removed

SEASONING MIX:

  • 1 tablespoon sweet paprika
  • 2-1/2 teaspoons salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground red pepper preferably cayenne
  • 3/4 teaspoon white pepper
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon dried oregano leaves

Instructions

  • Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes.
  • Thoroughly combine seasoning mix ingredients in a small bowl. Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides, patting it in by hand.
  • Heat serving plates in a 250-degree oven. Set aside enough melted butter to serve with each portion.
  • When the skillet is heated, place the fillets inside without crowding and top each with 1 teaspoon of melted butter. Cook, uncovered, until the underside looks charred, about 2 minutes. Turn the fillets over and again pour 1 teaspoon of butter on top; cook until done, about 2 minutes more. Transfer to warmed plates and repeat with the remaining fish. 
  • Turn the fillets over and again pour 1 teaspoon of butter on top; cook until done, about 2 minutes more. Transfer to warmed plates and repeat with the remaining fish.
  • To serve, place one fillet and a ramekin of butter on each heated serving plate.