Shagdog
Quintessential Chatty Farker
- Joined
- Jul 1, 2013
- Location
- Grayslake, IL
Felt like a cajun type night, and there's a throwdown. :becky:
Started by making a creole sauce I found on serious eats
Now for the catfish..
Got a couple nice fillets. Cut them in half so they'd fit the pan...
Got some spices together to make a blackend seasoning
I debated about if I should go traditional or grill it.. Traditional won. Cast Iron on the Shirley Shagstone -
Brushed the fillets with melted butter, then coated in seasoning. Don't do this too far in advance... I do it right before it hits the pan
Fish hits the very hot skillet. Don't do this in the house unless you take out all your smoke detector batteries
Done
Made some delicious dirty rice with some grated frozen fatty in it (props to ChicagoKP for that little trick)
It was great. The creole sauce was really tasty, but I don't think the fish needed it. So good by itself.
Started by making a creole sauce I found on serious eats
Now for the catfish..
Got a couple nice fillets. Cut them in half so they'd fit the pan...
Got some spices together to make a blackend seasoning
I debated about if I should go traditional or grill it.. Traditional won. Cast Iron on the Shirley Shagstone -
Brushed the fillets with melted butter, then coated in seasoning. Don't do this too far in advance... I do it right before it hits the pan
Fish hits the very hot skillet. Don't do this in the house unless you take out all your smoke detector batteries
Done
Made some delicious dirty rice with some grated frozen fatty in it (props to ChicagoKP for that little trick)
It was great. The creole sauce was really tasty, but I don't think the fish needed it. So good by itself.
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