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Cajun Blackened Catfish

BLACKENED CAJUN FISH (OR CHICKEN) FILLETS


Blackening does not mean burning your food. It is a way of seasoning it. If you rub some Cajun or Jerk seasoning over fish or meat, then quickly fry it in melted butter over as high a heat as you can manage, it will sear the spices and create a crust, producing the blackened effect. Don’t worry if you can’t get the crust to form at first; it takes a little practice. If your meat or fish is more than 2.5cm thick, you will need to finish it off in the oven to ensure it is cooked properly.


Any firm-fleshed fish will work, as long as it is at least 1.2cm thick. Try red snapper, salmon, tuna, shark etc. Remember that the frying pan will become very hot, so take care, and use protective gloves. The melted butter could flame up, so never leave the pan unattended. Cook no more than two pieces of fish or meat at a time and season immediately before placing them in the pan. If cooking more than one batch of fish or meat, wipe the pan clean with paper towels after each one so that the seasoning doesn’t build up and give the food a burnt rather than a blackened effect; there is a difference!


FOR 2


3 tablespoons butter 2x 200g fish fillets (or 2 chicken breast fillets) 2 tablespoons Momma’s Cajun Seasoning (page 50)


Melt the butter in a frying pan over a medium heat and add the fish or chicken, turing to coat it in the butter on both sides. Now take the fillets out of the pan and quickly coat them in the Cajun seasoning. Return them to the pan and turn up the heat. If you are using fish, cook for 3-4 minutes on each side, depending on thickness. If you are using chicken, cook for 3-4 minutes on each side, then finish it off in an oven preheated to 180C/Gas Mark 4 for 8-10 minutes. You can add more butter if necessary.




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