The Black Cat Returns

It’s been a long time since I blackened anything. It was all-the-rage back in the late 90’s. Blackened tuna steaks, chicken breasts, pork chops, steaks—you name it, someone blackened it. It was sort of considered the “goth-kid” of cooking preparations. The other day at the market I spotted a catfish that reminded me of this. He was whispering to me… said something about sharing with others the beauty of a nice, plump, sweet and juicy catfish filet rubbed down with Cajun herbs and spices, pan seared to create a dark golden, luscious brown crust just waiting to be split open and enjoyed. Though his sacrificial boasting made me question his intentions I decided to take him up on his offer and dive in. The black cat returns tonight!

Blackened Catfish

Servings: 2-4

Ingredients:
½ cup Purchased or Homemade Cajun Seasoning* (Recipe Below)
4 Catfish Filets (any size)

Preparation:
First, heat a well seasoned iron skillet on high until it becomes smoky.

Next, rub Cajun seasoning onto the fish and lay it flat side down directly onto the iron skillet (Note there is no fat in this recipe). Sear the fish until the bottom side tenses up and browns thoroughly, then using a fine-edged spatula, flip. Continue cooking until the fish is finished through. The cooking time will always depend on the size of the fish filets and the power of your stove. Look for flakey white flesh all the way through and signs of protein coagulation (the white ooze that comes out of a piece of fish or chicken when cooked). If temping, 145°You’re your aim.

Chef’s Notes:

After cooking your fish, you can always use your hot skillet to mix up a quick veg or sauce on the fly.

As for my Cajun spice recipe, dubbed Camping Spice #3, I like to blend the following to taste: Kosher salt, crushed white or black pepper, granulated garlic, onion powder, spicy paprika and crushed red pepper flakes, fresh oregano and thyme leaves, dried rosemary, other dried Italian seasonings, celery seeds, chili powder (optional), cumin (optional).