Tag: Catfish

Louisiana Classic Blackened Catfish Sandwiches with Classic Cajun Sides

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:

Directions for Blackened Catfish Sandwiches:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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A Fried Catfish Recipe Fit for Any Cajun

If you’re a seafood lover, then you’ll definitely want to try this mouth-watering Louisiana Fried Catfish recipe from LouisianaCookin. This southern classic is a delicious blend of crispy, golden-brown catfish fillets coated in a flavorful cornmeal mixture. With just the right amount of seasoning and crunch, it’s no wonder why this dish has become one of the most sought-after meals across the country. So grab your apron and let’s get cooking because your taste buds won’t regret it.

If you’re looking to fry up some delicious catfish, there are a few things you should keep in mind. First, when it comes to choosing your catfish, make sure to select ones that are fresh and of a good size. You’ll also want to give them a good rinse before cooking. As for the batter, there are many different recipes out there but it’s recommended that you use a simple cornmeal batter. Once you have your catfish coated, carefully lower them into hot oil that’s been preheated to 350 degrees Fahrenheit. Fry them for about 3-4 minutes per side or until they’re golden brown and cooked through. Finally, be sure to serve your fried catfish with some tasty sides like hush puppies, coleslaw, and french fries.

Ingredients

  • 6 (6-ounce) catfish fillets
  • 2 cups of whole buttermilk
  • ¼ cup of hot sauce
  • Vegetable oil, for frying
  • 3 cups plain stone-ground yellow cornmeal
  • 1 tablespoon Creole seasoning
  • Lemon wedges, to serve
  • Kosher Salt, for garnish

Directions

  1. In order to start this wonderful recipe, you’ll first want to pour your whole buttermilk into a large bowl with your preferred hot sauce. Use a whisk to mix the buttermilk with your hot cause and then add in your six catfish filets to fully coat them. Cover this bowl and refrigerate it for at least 1 hour and at most overnight. You would want to marinate the catfish overnight if you would want the liquid to penetrate the entire piece of fish and infuse flavor evenly throughout the catfish. It makes for a richer final result.
  2. After marinating, you’ll take a large Dutch oven and pour enough vegetable oil in it so that you have a depth of about 3 inches. Heat this Dutch oven over medium heat until you can insert a deep-fry thermometer into it and register a reading of 350°F.
  3. Take a shallow dish and whisk together your plain stone-ground yellow cornmeal and your Creole seasoning. Remove the catfish from the bowl, allowing the excess to drip off, and discard the remaining marinade after all six filets are removed.
  4. Dredge your catfish in your cornmeal mixture and make sure to lightly shake off any excess. You’ll then work in batches to fry your catfish for 3-4 minutes until they are golden brown while turning occasionally. This process should take approximately 3-4 minutes.
  5. After removing a fried catfish filet from the oil, you’ll dry it on folded paper towels.
  6. Serve with lemon wedges and garnish with salt, if you’d like. Enjoy!

Popular Side Dishes for Fried Catfish:

There are many popular side dishes that can be served with fried catfish. Some of the most common include hush puppies, coleslaw, potato salad, and green beans.

  • Hush puppies are a southern staple that’s usually made from cornmeal batter and deep fried. They are a perfect side for fried catfish as they soak up any excess grease.
  • Coleslaw is another popular side dish that is often served with fried foods. It is a simple salad made of shredded cabbage and carrots, dressed in a vinegar-based dressing. The acidity of the dressing helps to cut through the richness of the fried catfish.
  • Potato salad is another common side dish in the south. It is usually made with mayonnaise, eggs, celery, and mustard. The potatoes can be either boiled or mashed, depending on your preference.
  • Smothered green beans are also a common side dish in Louisiana. They are typically cooked with bacon and onions, and seasoned with garlic, salt, and pepper.

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