|04-01-2014, 01:19 PM||#1|
Junior LCF Member
Join Date: Aug 2010
Location: Midwest City, OK
Start Date: March 1, 2015
Can any of you wonderful cooks tell me how to make low carb blackened catfish. DH is from the south and would love it.
Thanks in advance
|04-01-2014, 01:45 PM||#2|
Join Date: Sep 2004
Location: Mostly in the kitchen!
Stats: 174 (WW)/145/150 goal 5'5"
WOE: JUDDD variation
Start Date: May 2003
That should be an inheritantly low-carb dish - it's just seasonings which you press onto the catfish filets, then fry in the fat of your choice - I like butter because it aids the blackening process.
This one from Allrecipes has really good reviews!
Cajun Blackened Catfish
Submitted By: Paul Schultz
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Ready In: 20 Minutes
"Catfish fillets are coated with a spicy seasoning mix, and pan-fried outdoors in a hot cast-iron skillet for an authentically Cajun main dish that's done in only a few minutes. Watch out, though, the smoke is intense."
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried parsley
1 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
4 (4 ounce) catfish fillets, skinned
3/4 cup unsalted butter
1. In a shallow bowl, mix together the black pepper, garlic powder, onion powder, paprika, parsley, cayenne pepper, kosher salt, oregano, and thyme until thoroughly combined. Press the catfish fillets into the spice mixture to thoroughly coat.
2. Arrange a portable heat source outdoors, such as a butane burner or side burner of a gas grill. Melt butter in a glass or metal bowl. Light the burner, and place a large cast-iron skillet onto the burner over high heat. Pour about 1/4 cup of melted butter into the skillet; set remaining 1/2 cup of butter aside.
3. When the butter in the skillet is smoking hot, lay the catfish fillets into the skillet. Cook until the spices are burned onto the fillets and the catfish is opaque and flaky inside, about 3 minutes per side. Don't breathe smoke from burning spices. To serve, pour remaining 1/2 cup of butter over the catfish.
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