Our Favorite Recipes

Ingredients: I prepare 1 filet per person. Adjust to the appetites of your guests.

1 Catfish filet per person, or adjust for the appetite of each person

1~ 2 ounce jar or ½ cup of your favorite blackening seasoning~ I prefer Kinders

1 TBSP paprika

1 tsp fresh ground black pepper

1 tsp onion powder

1 tsp garlic powder

1 tsp oregano

½ tsp pink Himalayan salt

¼ tsp cayenne pepper

¼ tsp red pepper seeds

1 TBSP salted butter per catfish filet

1 TBSP extra virgin olive oil per catfish filet

Lemon juice

Do you remember when Dave & I made the Vegetable Seafood Bisque? Well, we had some of the broth left over from that meal, and I just couldn’t throw it away… it was toooooo good! So I put it in a freezer container thinking I’d use it over a rice dish in the future! Today was the day and it was delicious over both the fish & rice! Check out that recipe if you missed it friends!

1 Place catfish on a cutting board and sprinkle lightly with salt on one side.

In a dish or plate combine all seasonings; blend well

Heat cast iron skillet on medium heat; once the skillet is hot add 1 tablespoon each butter and oil; place one filet in blended seasoning; flip and cover the other side.

Place filet in hot oil butter mixture and fry on one side for 2 to 4 minutes depending on the thickness; flip and cook on the other side. You’ll know the fish is done when it flakes apart with your fork; place on a cookie sheet and place in a warm oven while you cook the other filets. Cover with foil so the filets don’t dry out.

Repeat with each filet until done.

PRO TIP: Remove skillet from flame in between each filet. This will allow the skillet to cool just enough so the filets don’t burn.

Serve with dirty rice and your favorite vegetable!