Friday, 4 January 2019
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| Blackened Catfish and Spicy Rice |
"Quick and smooth blackened catfish recipe. I like to serve this over a Cajun flavored highly spiced white rice. Although the rice is optionally available, the marginally spicy Cajun taste of the rice brings out the flavor of the catfish."
Ingredients :
- 1 cup white rice
- 2 cups water
- 1 teaspoon Cajun seasoning
- half of teaspoon hot pepper sauce
- 1 teaspoon ground thyme
- 1 teaspoon floor black pepper
- 1 teaspoon floor cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- half teaspoon onion powder
- half teaspoon paprika
- half teaspoon dried dill weed
- 1/4 teaspoon lemon pepper
- 2 (8 ounce) fillets catfish
- half cup butter, melted
- 1 teaspoon lemon juice, or to flavor
Instructions :
| Prep : 10M | Cook : 4M | Ready in : 30M |
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- Bring the rice, water, Cajun seasoning, and warm pepper sauce to a boil in a saucepan. Reduce warmth to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to twenty-five mins.
- While rice is cooking, mix thyme, black pepper, cayenne pepper, salt, garlic powder, onion powder, paprika, dill weed, and lemon pepper in a bowl until well blended. Brush catfish fillets with butter and sprinkle with seasoning mixture different each aspects.
- Heat any final melted butter in a huge skillet over medium-excessive heat; pan-fry pro catfish in butter till fish is easily flaked with a fork, four to five minutes per facet.
- Serve catfish over a plate of pro rice. Pour leftover butter from the skillet over fish and sprinkle with lemon juice.
Notes :
- Reynolds® Aluminum foil can be used to keep food wet, cook it lightly, and make smooth-up easier.
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