When it comes to mouth-watering Southern cuisine, the blackened catfish sandwich reigns supreme. This recipe for blackened catfish sandwiches from Louisiana Cookin, which is bursting with bold flavors and a delightful blend of spices, is perfect for those who crave a little heat in their meals. The combination of tender catfish fillets, perfectly toasted Texas toast, and zesty accompaniments creates a sandwich that is sure to impress both family and friends.
Ingredients for Blackened Catfish Sandwiches:
- 4 (4-ounce) skinless catfish fillets
- 4 slices of Texas toast, buttered and toasted in a skillet
- ½ lemon
- Yellow mustard
- Sliced pickles
- Sliced onion
- 1 cup unsalted butter
- 1 tablespoon blackening seasoning
Directions for Blackened Catfish Sandwiches:
- Preheat the Cast-Iron Skillet: Start by placing a 12-inch cast-iron skillet in your oven and preheating it to a high temperature of 480°F. Allow the skillet to stand in the oven for about 30 to 45 minutes. This step ensures the skillet is hot enough to sear the catfish fillets properly.
- Prepare the Butter: While the skillet is heating, melt the unsalted butter in a 10-inch cast-iron skillet over medium-low heat. Once the butter is melted, turn off the heat and set it aside. This melted butter will be used to coat the catfish fillets and enhance their flavor.
- Heat the Skillet: Carefully remove the preheated 12-inch skillet from the oven and place it on the stovetop over high heat. Be cautious as the skillet will be extremely hot.
- Season and Cook the Catfish: Dredge each catfish filet in the melted butter, ensuring both sides are well-coated. Sprinkle a generous amount of blackening seasoning over each filet. Add the seasoned fish to the hot, dry skillet, and spoon some of the melted butter over the top of each filet. Cook for approximately 2 minutes on one side, then flip the fillets using a fish spatula. Drizzle more melted butter over the fish and cook for an additional minute, or until the fillets are firm to the touch. Remove the catfish from the skillet and squeeze fresh lemon juice over each filet.
- Assemble the Sandwich: Spread a thin layer of yellow mustard onto each slice of toasted Texas toast. Place pickles and sliced onions on two slices of the toast. Add two catfish fillets on top of the pickles and onions, and then cover with the remaining slices of toast. Serve immediately and enjoy the flavors of this Southern delicacy.
Side Dish Suggestions:
To complement the robust flavors of the blackened catfish sandwich, consider pairing it with some classic Cajun side dishes. These sides not only balance the spiciness but also add to the overall experience of a Southern feast.
Maque Choux: This traditional Louisiana dish combines fresh corn, bell peppers, onions, and tomatoes, sautéed together with a bit of bacon fat. Maque choux is sweet, savory, and has a slight crunch, making it an excellent side for the sandwich.
Hush Puppies: These deep-fried cornmeal balls are crispy on the outside and tender on the inside. Hush puppies add a delightful texture to the meal and are great for soaking up any extra butter or seasoning from the catfish.
Coleslaw: A cool and creamy coleslaw made with shredded cabbage, carrots, and a tangy dressing provides a refreshing contrast to the heat of the blackened catfish. It also adds a crunchy texture that enhances the overall eating experience.
Creating a blackened catfish sandwich is a simple yet rewarding culinary adventure. The combination of perfectly seasoned catfish, crispy Texas toast, and flavorful condiments results in a sandwich that’s both satisfying and bursting with Southern charm. Pair it with any of the suggested side dishes to create a well-rounded meal that will transport you straight to the heart of Cajun Country. Whether you’re cooking for a family dinner or a gathering of friends, this dish is sure to be a hit.
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