|Catfish fillets, dredged in blackening seasonings and cooked in a hot cast iron skillet, served over Cajun Rice Pilaf and finished with an etouffee sauce with crawfish.|
Blackened Catfish with Crawfish Etouffee
Southerners have been blackening foods since Paul Prudhomme came up with this method many years ago. Heavy seasonings seared into a piece of protein is heaven on a plate, and most of us in the Deep South have eaten it in some form or another in our lives.
It started with redfish, and seafood is most common here along the Gulf Coast of course, with catfish certainly taking a top spot on the list. These are the gorgeous filets I used this round.