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Louisiana Blackened Catfish
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Submitted by:
Jimmy |
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Chef Paul Prudhome Invented the "blackened" style of cooking. Blackening is covering something in seasoning and scorching it in a very hot pan. The original is red snapper but this catfish is delicious |
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INGREDIENTS:
- 4 medium , Catfish Fillets
- 1 teaspoon(s) , Paprika
- 1 large , Garlic Clove Minced
- 1 medium , Shallot Minced
- 1 teaspoon(s) , Cayenne Pepper
- 1/2 teaspoon(s) , Black Pepper
- 1 teaspoon(s) , Salt
- 1/2 teaspoon(s) , Oregano
- 1/2 cup(s) , Yellow Corn Meal
- 1/2 cup(s) , Olive Oil
- 2 whole , Lemons Juice of
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| Instructions: |
Sprinkle the paprika, garlic, shallot, cayenne, black pepper, salt and oregano over the fillets. To marinate refrigerate for 1 hour.
Heat the olive oil in a skillet. Dredge the catfish in the corn meal. Shake off any excess. Place the catfish in the hot oil and cook 2 to 3 minutes on each side until blackened. Before removing from heat add the lime juice. |
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