*Disclaimer: I didnt think about documenting this recipe until I kinda already started cooking, which happens alot.*
You may not know this about me, but I’m a country girl at heart. My grandmother would take me fishing at least 3-4 times a week. I grew up catching, cleaning, and eating my own fish for the most part (I have pictures that I may share with you in another post). Alot of times, we’d have fried catfish for dinner, which is still a favorite of mine. Nowadays, I don’t do alot of frying at home, but catfish remains on my menu. Don’t get me wrong, I enjoy eating salmon, halibut, and chilean seabass just as much, but at home I always revert back to catfish! I love to blacken just about any type of fish or poultry. Here’s my take on blackened catfish. Hope you enjoy!
Blackening Seasoning: 1 tbsp of garlic powder
1 tbsp of onion powder
1 tbsp of black pepper
1 1/2 tbsp of Lawry’s seasoning salt
1 tbsp of paprika
1/2 tbsp of cayenne pepper *Mix all ingredients in a small bowl, and set aside*
2 fish fillets
olive oil *Cut up all of your veggies*
Add some olive oil to a saute pan (or cast iron skillet), then add your veggies. Season with salt & pepper to taste. Lightly saute until softened. Remove from the pan & set aside.
Rinse your fish fillets, then pat dry.
Slather one side with butter. This gives your blackening seasoning something to stick to.
Add both fillets to the pan, seasoned side down
Butter & season the other side. Flip the fillets over & continue to blacken the uncooked side. The fillets will finish cooking in the oven.
Add some of the veggies to a baking dish & lay the fish on top
Add the remainder of the veggies to the top of the fish. Bake for 15 minutes at 350 degrees