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Blackened Catfish

Randy Mayor; Jan Gautro
Yield 4 servings
When you find a spice mixture you like, double or triple the recipe, and save the extra to use with other seafood (such as shrimp), chicken, pork, or even potatoes.

Ingredients

  • 2 tablespoons paprika
  • 1 tablespoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground red pepper
  • 4 (6-ounce) farm-raised catfish fillets
  • 2 teaspoons olive oil

Nutrition Information

  • calories 232
  • caloriesfromfat 39 %
  • fat 10.1 g
  • satfat 2.1 g
  • monofat 4.5 g
  • polyfat 2.3 g
  • protein 31.6 g
  • carbohydrate 2.9 g
  • fiber 1 g
  • cholesterol 99 mg
  • iron 3.1 mg
  • sodium 402 mg
  • calcium 93 mg

How to Make It

  1. Combine first 5 ingredients in a small bowl. Sprinkle both sides of fish with the paprika mixture.

    Blackened Catfish
  2. Heat oil in a large cast-iron skillet over high heat. Add fish; cook 4 minutes on each side or until fish flakes easily with a fork.