Blackened seafood was popularized by New Orleans chef Paul Prudhomme in the mid-‘80s. Today it can be found on menus all over the country. Be sure to turn on the fan while cooking the fish, as this method will create smoke. The results are worth it though and even better when served with the creamy corn dish, Maque Choux.
1 lb catfish fillets
2 TBS butter, melted
1 TBS sweet paprika
1 tsp salt
1/2 tsp cayenne
1/2 tsp ground white pepper
1/2 tsp ground black pepper
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried thyme
1/2 tsp oregano
2 TBS olive oil
On a large plate, mix paprika, salt, cayenne, white pepper, black pepper, garlic powder, onion powder, thyme, and oregano. Dredge fillets in melted butter and then seasoning mix.
In large cast iron skillet, over medium high heat, sauté catfish 3-5 minutes per side.
Serves 4
Gary – The heat and blackened flavor would be complemented by a fruity white, pleasant rosé or fruity red, the main consideration being the intensity of spice and flavor. Avoid wines with high alcohol and look for ripe fruit and mellow, supple flavors.
Gewürztraminer, with its own spice flavors and aromas, could be very interesting. Riesling, Chenin Blanc and Pinot Gris with hints of sweetness would help tame the food’s spice and heat. Lemberger, Gamay, grapy Pinot Noirs from the south of France, supple Garnacha and mellow examples of Merlot, Cabernet and Syrah with lighter alcohol and tannin would also be quite nice.
