Sandra'S Blackened Catfish
Sandra's Blackened Catfish features tender pond-raised fillets seasoned with bold spices and lemon, offering a flavorful, crispy dish perfect for seafood lovers and family dinners.
Ingredients
Instructions
- Use pond-raised catfish fillets, preferably 3 to 5 ounces each.
- Thaw the fillets in cold water, then drain and lightly pat dry with paper towels.
- Mix white cornmeal with salt, black or red pepper, and optionally a sprinkling of garlic powder.
- Dredge each fish fillet in the seasoned cornmeal mixture on both sides, ensuring complete coverage.
- Lay the coated fillets on a cookie sheet in layers with paper towels between each layer.
- Keep the prepared fillets refrigerated until ready to cook.
Tips & Substitutions
For an extra layer of flavor, consider adding a pinch of cayenne pepper to the cornmeal mixture. If you prefer a healthier option, you can substitute olive oil for the butter. To ensure even cooking, let the fillets sit at room temperature for about 15 minutes before cooking. Be careful not to overcrowd the pan when blackening the catfish, as this can lower the temperature and prevent a proper sear.
Serving Suggestions
Serve blackened catfish over a bed of fluffy rice or alongside a fresh garden salad for a complete meal. It pairs beautifully with a squeeze of fresh lemon juice and a side of tartar sauce. For a heartier option, consider serving it with cornbread or the comforting flavors of a California Mix for a delightful contrast.
Storage & Reheating
Leftover blackened catfish can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the fillets in a preheated oven at 350°F for about 10 minutes, or until heated through. Avoid microwaving, as it may make the fish rubbery. For best results, consider reheating on a skillet for a crispy exterior.
Nutrition & Diet Analysis (per serving)
Each serving of Sandra'S Blackened Catfish contains roughly 73 calories, with 3g protein, 16g carbohydrates, and 1g fat. It is an excellent source of iron (34% of the Daily Value) and dietary fiber (26% of the Daily Value), and a good source of calcium. It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen catfish fillets for this recipe?
Yes, you can use frozen catfish fillets. Just be sure to thaw them completely in cold water and pat them dry before seasoning and cooking. This will help achieve a nice crust during the blackening process.
What can I substitute for paprika in this recipe?
If you don't have paprika on hand, you can use smoked paprika for a deeper flavor or cayenne pepper for more heat. Both will provide a different but delicious twist to the seasoning profile of the dish.
How do I know when the catfish is cooked?
The catfish is done when it flakes easily with a fork and reaches an internal temperature of 145°F. It should have a crispy exterior while remaining moist and tender inside. Keep an eye on it to avoid overcooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).