Cajun Cat
This is an adaptation of the famous Blackened Redfish recipe. Blackened redfish is cooked in a very hot pan and smokes up the kitchen. This is unnecessary, and fresh farm catfish is perfectly good fish to use with the seasoning. I think this is a much better recipe for practical and frequent use. It is quick and easy to prepare, a delicious low-calorie, low-fat, low-carbohydrate main course.
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Catfish fillets (no skin, of course) |
The seasoning is based on paprika. It really helps to be able to buy it in bulk, as you can at Whole Foods. You'll mix up about a cup or more of paprika with other seasonings in quantities that you can just approximate (roughly, peppers by the half-teaspoon and herbs by the tablespoon) to your taste: black and red coarse ground and crushed pepper, salt, and dried rosemary, oregano, thyme, and dill. Dredge the fillets to coat them in the seasoning and then grill the fish.