She Strengthens

Savor the Flavor of the Bayou: Blackened Catfish Recipe

Get ready to transport your taste buds to the heart of New Orleans with this mouthwatering blackened catfish recipe. This iconic dish, popularized by Paul Prudhomme in the 1970s, has become a staple on menus everywhere.

What’s in a Name?

Contrary to its name, “blackened” doesn’t mean burnt. Instead, it refers to the perfect blend of spices and butter that creates a smoky, savory flavor when grilled to perfection.

A Taste of N’awlins

To elevate this dish to new heights, try pairing it with a classic New Orleans Hurricane Cocktail and a slice of King Cake. The combination is sure to transport you to the vibrant streets of the Big Easy.

Before You Begin

Make sure to have the following essentials on hand:

• A pastry brush for even butter distribution
• Creole mustard, a spicy and flavorful condiment available at gourmet grocery stores or online

Game Plan

To prevent the fish from sticking to the grill, take a few minutes to scrape off any residue from previous grilling sessions. Then, follow the instructions for oiling the grill just before cooking.

Easy as 1, 2, 3

This recipe yields 4 servings and takes approximately 45 minutes to prepare. With its ease of preparation and impressive flavor profile, it’s the perfect addition to your culinary repertoire.

Ingredients

• 6 tablespoons unsalted butter, softened
• 1 tablespoon Creole mustard
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon granulated sugar
• 4 catfish fillets (4-6 ounces each)
• Vegetable oil for grilling
• 1 medium lemon, cut into 8 wedges

Instructions

1. Make the Mustard Butter: Combine softened butter, Creole mustard, and salt in a medium bowl. Roll into a log, refrigerate for at least 30 minutes, and slice into rounds before serving.
2. Prepare the Spice Rub: Mix paprika, cayenne pepper, kosher salt, thyme, black pepper, and sugar in a small bowl.
3. Grill the Catfish: Brush catfish fillets with melted butter, sprinkle with spice rub, and grill until opaque and cooked through. Serve immediately with a round of mustard butter and a squeeze of lemon.

Get ready to indulge in the rich flavors of the Bayou with this unforgettable blackened catfish recipe!