Blackened Catfish
4 catfish fillets
olive oil
1/3 lb. bacon
2 teaspoons each of the following:
garlic powder
thyme
white pepper
black pepper
cayenne pepper
lemon pepper
chili powder
rosemary, crushed
fennel seed, crushed
1 teaspoon
allspice
1 teaspoon oregano
½ teaspoon salt
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Fry bacon and retain
grease. Combine all dry ingredients, rub fillets with olive oil, then coat liberally with
spices. Drop in hot bacon grease and cook until it flakes.
David A. Dawson
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| Beer Battered Catfish
3 lb. catfish
¼ cup cornmeal
¼ cup flour
2 eggs, beaten
1 12-ounce beer
¼ cup minced onion
3 cups vegetable oil
salt and pepper to taste
In a medium mixing bowl blend flour,
cornmeal, salt,
and pepper together.
In a separate medium mixing bowl
beat egg well,
add beer and minced
onions, mix well.
Cut the catfish into 2 inch cubes or strips.
Heat the vegetable
oil.
Roll the catfish into the flour mixture,
dip into the beer-egg mixture,
then
back into the flour mixture. Place
and dipped catfish into the
deep-fry,
until
golden brown.
David A. Dawson
| Cajun Catfish
2 large catfish
fillets
1 cup onions, chopped fine
½ cup celery, chopped fine
2 garlic cloves, minced
¼ cup butter
¼ cup flour
1 tsp salt
½ tsp black pepper
¼ tsp cayenne pepper
1 1-lb can sliced tomatoes
3 cups water
2 cups hot cooked rice
In a deep skillet, cook the butter
and flour together over low heat to form a roux. Add the onions, celery, and garlic,and
sauté until tender. Add the tomatoes, salt, peppers, and water. Simmer covered for 20 -
30 minutes. Add the fillets and cook until flaky, 15 - 20 minutes. Serve over
rice. Serves 2.
NOTE: The amount of cayenne here is set for a mildly hot taste. It can be
increased up to a full teaspoon for real Cajun flavor!
David A. Dawson
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