Blackened Catfish?

clemsontyger97

Before my hard drive crashed I had bookmarked a recipe for blackened catfish, but now can't find the site.   Looked through the forums and didn't see a lot here, so just wondering if anyone has any good recipes (and prep/cook) for blackened catfish using a CI on the grill?

tarheelmatt

http://lmgtfy.com/?q=blackened+catfish+big+green+egg

northGAcock

clemsontyger97 are you the Clempson fan from Texas who inquired about Hash a while back?

johnnyp

Dizzy pig bayou-ish is a solid blacken seasoning

nolaegghead

The species of the fish doesn't really matter.  This is the guy who invented the blackened seasoning and his basic cooking instructions.  They are good, follow them to a T.  https://www.chefpaul.com/site.php?pageID=300&view=128

As far as the spice goes, there are plenty of blackened seasonings you can buy but they're also easy to make.  There's a lot of latitude in what you put in them, and the ratios aren't too terribly important.  Just don't over salt.

• 1 tablespoon sweet paprika
• 2 1⁄2 teaspoons salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon ground red pepper (cayenne)
• 3⁄4 teaspoon freshly-ground white pepper
• 3⁄4 teaspoon fresh ground black pepper
• 1⁄2 teaspoon dried thyme leaves
• 1⁄2 teaspoon dried oregano leaves

SGH

nolaegghead said:

 This is the guy who invented the blackened seasoning and his basic cooking instructions.  They are good, follow them to a T.  https://www.chefpaul.com/site.php?pageID=300&view=128

I followed his method and recipe that is in his book for some redfish. It was insane. Never had any that was better. When it comes to seafood, the man knows his business. 

clintmiller

Rub is similar to what's listed above:
 
1 1/2 tablespoons paprika

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon ground dried thyme

1 teaspoon ground black pepper

1 teaspoon cayenne pepper

1 teaspoon dried basil

1 teaspoon dried oregano

butter

catfish fillets

Coat fillets with butter. Dust with rub.

Cook on cast iron skillet on 700 degree grill for 2.5-3 minutes/side.

nolaegghead

@clintmiller no salt?

clintmiller

It's been a while since I cooked it. I just double-checked the recipe, and yeah, no salt. That's weird. Can't believe I didn't notice that. Does that make the recipe healthful? (Ducking in shame.) :-)  (Can't remember where I found that recipe... likely on this forum sometime along the way.)

clemsontyger97

northGAcock said:

clemsontyger97 are you the Clempson fan from Texas who inquired about Hash a while back?

Yes sir, that was me.    Planning to grab some when I head home to SC in a couple of weeks.

clemsontyger97

nolaegghead said:

The species of the fish doesn't really matter.  This is the guy who invented the blackened seasoning and his basic cooking instructions.  They are good, follow them to a T.  https://www.chefpaul.com/site.php?pageID=300&view=128

As far as the spice goes, there are plenty of blackened seasonings you can buy but they're also easy to make.  There's a lot of latitude in what you put in them, and the ratios aren't too terribly important.  Just don't over salt.

• 1 tablespoon sweet paprika
• 2 1⁄2 teaspoons salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon ground red pepper (cayenne)
• 3⁄4 teaspoon freshly-ground white pepper
• 3⁄4 teaspoon fresh ground black pepper
• 1⁄2 teaspoon dried thyme leaves
• 1⁄2 teaspoon dried oregano leaves

That looks great, thanks man.   I'm going to throw some on tomorrow, so will follow up with the results...unless they suck really bad, in which case I'll just delete the thread.  

nolaegghead

You want it about 600.  No hotter or you'll just burn all the spice.  Flip it a couple of times so it doesn't burn.

If you can figure out how to delete a thread, please let us know!

clemsontyger97

Success.  Very happy, as was my wife.   Used homemade mix of Prudhomme's blackening season.   Dipped the filets in clarified butter, sprinkled on both sides.   I went at 500 after letting the skillet sit for about 15 minutes.   2-3 minutes per side on the first 3 filets.   Next 2 took a few minutes longer but all of them were fantastic.   Thanks all for the advice.  

MaC122

thanks for the inspiration for dinner!