Blackened Catfish help..please..

Unknown

Saw in archives pic of Carwash Mikes blackened catfish. Want to make it right now but need help with temps, preperations, time etc. Got Chef Prudhommes blackened redfish rub and all Dizzy Pigs. thanks for your help!!!!

Chef Wil

TNJake,
heat egg up to about 450 degrees with iron skillet on the grid. Season fish with choice of rub and melt yourself about one stick of butter in a large plate in the microwave. Dip fish in butter, coat both sides, place skin side down and bone side of filet up on hot skillet, cook for about 1 minute, flip, cook one minute, lower heat on egg to about 325 and finish cooking fish for about another 12 minutes or so, on the grill. BE CAREFUL NOT TO BURN YOURSELF, HOT SKILLETS AND BUTTER DO MAKE PRETTY FLAMES !!!

jwirlwind

TNJake,
I am not familiar with other chef's ways of doing blackend fish but here is my way. In a cast iron frying pan with believe it or not, lard instead of cooking oil, I coat the fish with favorite blackened seasoning, personally I like ceyanne pepper, black pepper and salt. Get the grease up to temp about 360 degrees, put the fish in turn once. Cooking time about 3 minutes each side depending on thickness. About the lard. I know this isn't what most people want to use to cook anything, it is only fat from the hog and we all eat our share of that. Lard is just strained fat, but it has the best taste on any fish that you fry.[p]Chef Jerry

The Pork Jesters

TNJake,[p]TN as in Tennessee? I'm in MS. Use chef paul's rub, here is the recipe in case you bought the bottle. Make the rub up fresh it will make a lot of difference. [p]1 T paprika
2.5 t salt
1 t onion powder
1 t garlic powder
1 t cayenne
.75 t white pepper
.75t black pepper
.5 t dried thyme leaves
.5 t dried oregano leaves [p]Heat a cast iron skillet to very hot. It does not have to be smoking hot but it can be if you want it to be. When you think it is hot enough drop a T of butter in and see how long it takes to sizzle off. You will know if it is hot enough by the size bubbles produced immediately when it hits the skillet. Dip each filet in clarified butter and coat liberally with the rub. Place in a hot skillet with the skin side down and drizzle butter over the bone side and let it cook for about 1.5 minutes then flip the bone side down for one minute. Going longer than one minute will make the bone side mushy. Flip back over with the skin side down. You will know the fish is done when the ridge running down the middle of the filet starts forming and seperating. This should not take over one more minute. This can also be done in a skillet on the stove top without smoking up the house. It is just a matter of temp and time and using less butter. [p]Hope this helps. It is one of my favorite dishes. [p]Odis

The Pork Jesters

The Pork Jesters ,[p]The clarified butter is very important when blackening catfish. Just melt some butter and pour into a cup. skim off and throw away the congealed mess on top and below you have clarified butter. You will find this much easier to work with and it allows the seasoning to better become part of the catfish. Redfish, however, I would use regular melted butter. [p]Odis

Tujax

TNJake,
Here is my way of doing catfish, the kids love it.[p]Melt some un-salted butter.
Season catfish on a plate.
Top with some butter.
little more seasoning and flip.
Repeat.
Put catfish in fridge.[p]Start BGE with cast iron skillet and get that bad boy nice and hot, hotter the better. When you feel like it get the fish and toss it on the skillet, boy look at the sizzle. What a minute or two, pending on the thikness of the fish, flip and repeat. Plate it and enjoy!!