“Cooking is an act of love, a gift, a way of sharing with others the little secrets — ‘piccoli segreti’ — that are simmering on the burners.” – Sophia Loren
This has been a long time favorite for my boys, and now a new one for my sweet hubby! In the warmer summer months I actually will cook this in my cast iron skillets on my grill, but today we did it inside… it was still DELISH!!!
Today was extra fun because I got my youngest son Aaron involved! Both my boys love to help in the kitchen, as well as cook on their own!
Do you have someone who turns their nose up to fish? Well, this may be just the recipe that turns them around! Let me know how you enjoyed it friends, I love your feedback!
Check out this super yummy & delish recipe here at my YouTube Channel!
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
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!
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Added bonus: You can go to my blog at http://www.fordragonfliesandme.com to purchase my original cookbook, Lovingly Seasoned Eats and Treats in either a spiral bound soft cover OR NEW, a Downloadable PDF version. The cookbook has almost 1000 recipes on almost 500 pages! Check out the Cookbook Testimonials while you’re there!
Until next time remember to,
Eat fresh, shop local & have a happy day,
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