Southern American 12 min

Blackened Catfish with Remoulade

Name: Blackened Catfish with Remoulade
Total time: 12 min
Yield: 2 servings
Cuisine: Southern American
Ingredients: 4 catfish fillets (6 oz each); 2 tablespoons smoked paprika; 1 teaspoon cayenne; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1 teaspoon salt; ½ teaspoon black pepper; 2 tablespoons butter; For remoulade: ½ cup mayo, 2 tablespoons Creole mustard, 1 tablespoon hot sauce, 1 tablespoon lemon juice, 1 clove garlic minced, 1 tablespoon capers, 1 tablespoon parsley

seafoodquickhigh-proteingluten-freespicy

Ingredientsfor 2

340

Cal

34g

Protein

Carbs

20g

Fat

14 catfish fillets (6 oz each)
22 tablespoons smoked paprika
31 teaspoon cayenne
41 teaspoon garlic powder
51 teaspoon onion powder
61 teaspoon dried thyme
71 teaspoon dried oregano
81 teaspoon salt
9½ teaspoon black pepper
102 tablespoons butter
11For remoulade: ½ cup mayo, 2 tablespoons Creole mustard, 1 tablespoon hot sauce, 1 tablespoon lemon juice, 1 clove garlic minced, 1 tablespoon capers, 1 tablespoon parsley

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Instructions

1
Make remoulade: mix all ingredients together and refrigerate. The flavors improve after 30 minutes as they meld.
2
Mix smoked paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and pepper into a blackening spice blend. Press catfish fillets firmly into the spice on both sides — you want a thick, generous coating.
3
Heat a cast-iron skillet over very high heat for 4–5 minutes until it is screaming hot — this is the key to true blackening, not just browning. Add butter and immediately add the coated catfish.
4
Cook 3–4 minutes per side without moving — the intense heat will char the spice coating into a dark, flavorful crust while keeping the fish moist inside. The fish is done when it flakes easily when pressed. Serve with remoulade and dirty rice.