Using Tony Chachere’s seasoning for blackened catfish is a fantastic idea! It adds a robust flavor with a bit of a kick. Here’s a simple recipe:
Blackened Catfish with Tony Chachere’s
Ingredients:
- 4 catfish fillets
- 3-4 tablespoons Tony Chachere’s Original Creole Seasoning
- 4 tablespoons butter (or oil) for cooking
- Lemon wedges (for serving)
Instructions:
- Prepare the Fish: Pat the catfish fillets dry with paper towels.
- Season the Fillets: Generously coat both sides of the fillets with Tony Chachere’s seasoning. You can adjust the amount based on your spice preference.
- Heat the Pan: In a cast-iron skillet or heavy frying pan, melt the butter (or heat the oil) over medium-high heat until it’s hot and shimmering.
- Cook the Fish: Carefully add the seasoned catfish fillets to the skillet. Cook for about 3-4 minutes on each side, or until the fish is cooked through and has a nice charred crust.
- Serve: Remove the catfish from the skillet and serve immediately with lemon wedges.
Tips:
- You can serve it with sides like rice, grits, or sautéed vegetables for a complete meal.
- A drizzle of hot sauce can add an extra layer of flavor if you like it spicy!
Enjoy your delicious blackened catfish!