2 - 8oz. Catfish fillets
Seasoning Mix:
3/4 teaspoon salt
1/2 teaspoon dried sweet basil leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme leaves
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon white pepper
2 tablespoons melted butter
1 tablespoon lemon juice
Seasoning Mix:
3/4 teaspoon salt
1/2 teaspoon dried sweet basil leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme leaves
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon white pepper
2 tablespoons melted butter
1 tablespoon lemon juice
Preparation
Combine salt and spices together in a bowl and mix well. Place catfish in a bowl and sprinkle seasoning mixture over fillets.
Pour melted butter and lemon juice over fillets and stir until fillets are completely coated with seasoning mixture.
Preheat a medium skillet over medium heat for 5 minutes. Place catfish fillets, curved side down in the skillet, and cook for 2 minutes. Turn the fish and cook for an additional 1-minute. Then flip again and cook 1 more minute or until cooked.*
* When you are able to pierce the thickest part of the fillet easily, the fish is cooked.
* Be extremely careful when flipping fish to avoid burning yourself. You should have your stove vent on during the cooking process to avoid filling your kitchen with smoke.
Recipe By:
Chef Patrick Mould: Classic Creole and Cajun Cooking
80 more Recipes By Chef Paul Prudomme
