Blackened Catfish with Spicy Rice and Southern Flair

Takes 60 minutes | Serves 4 |

Blackened catfish is a quintessential Southern dish, rich with the flavors of Louisiana's culinary traditions. By pairing it with a spicy rice, we create a bold and savory experience that pays homage to the vibrant culture of the South while offering an innovative twist. This dish combines the smoky, robust seasoning of blackened catfish with a spicy, aromatic rice infused with Cajun spices. The technique of blackening fish originated in Louisiana, popularized by Chef Paul Prudhomme. It's a method that involves coating the fish in a mixture of spices and searing it in a hot cast-iron skillet, creating a flavorful crust. This method echoes the spirit of Southern cooking, which is all about bold flavors and rustic techniques.

Ingredients

4 pieces catfish fillets

2 tablespoons Cajun seasoning

1 tablespoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

1 teaspoon cayenne pepper

some to taste salt

some to taste black pepper

2 tablespoons unsalted butter

1 cup long-grain rice

2 cups chicken broth

1 diced bell pepper

1 small, chopped onion

2 minced garlic cloves

1 tablespoon olive oil

1 cup green onions

some for serving lemon wedges

Steps

Prepare the Rice

In a medium saucepan, heat olive oil over medium heat. Add the onion, bell pepper, and garlic, sautéing until the vegetables are tender and aromatic.
Stir in the rice, coating it in the oil and vegetables. Add the chicken broth and bring to a boil.
Reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and all the liquid is absorbed. Set aside and keep warm.

Season the Catfish

In a small bowl, mix Cajun seasoning, smoked paprika, garlic powder, onion powder, thyme, cayenne pepper, salt, and black pepper.
Pat the catfish fillets dry with paper towels. Generously coat both sides of each fillet with the spice mixture.

Blacken the Catfish

Heat a cast-iron skillet over high heat until smoking hot. Add butter and let it melt and foam.
Carefully place the seasoned catfish fillets in the skillet. Sear for 3-4 minutes on each side until a dark crust forms and the fish flakes easily with a fork.
Remove the fillets from the skillet and set them aside to rest.

Plating and Presentation

On each plate, create a bed of spicy rice. Place a catfish fillet on top of the rice.
Garnish with chopped green onions and serve with lemon wedges for a fresh, zesty finish.

Nutritional Information

0 calories per serving