Description
This is a recipe that I obtained from a very good Cajun friend who is a native of Lafayette, Louisiana. His family adopted me (friendly) many years ago and we have swapped Cajun and Creole recipes through the years.
Ingredients
- 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
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 4 (4 ounce) catfish fillets, skinned
- ¾ cup unsalted butter
Instructions
- Mix together salt
- black and cayenne pepper
- garlic powder
- onion powder
- paprika
- parsley
- oregano
- and thyme in a shallow bowl until thoroughly combined. Press catfish fillets into the spice mixture to thoroughly coat.
- Melt butter in a bowl and set aside.
- Arrange a portable heat source outdoors
- such as a butane burner or side burner of a gas grill. Light the burner
- and place a large cast-iron skillet onto the burner over high heat. Pour about 1/4 cup melted butter into the skillet.
- When butter in the skillet is smoking hot
- lay 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 the smoke.
- To serve
- pour remaining 1/2 cup butter over the catfish.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 4