This is catfish month! Over at Arkansas Farm Bureau, we have one of the best anglers in the state on staff. He happens to be a pretty fantastic cook too. I asked Mr. Keith ‘Catfish’ Sutton to share some of his favorite catfish recipes during the next few weeks. Check out Keith’s recipe for Blackened Catfish with Crawfish sauce.
This Cajun recipe is a real crowd pleaser. You can make it fiery hot by seasoning the fish heavily with the blackening spice and Tony Chachere’s Seasoning, or use less of these ingredients if you don’t want your lips to burn when you eat. Either way it’s delicious!
- 4 (8-oz.) farm-raised catfish fillets
- Blackening spice (available in the supermarket spice section)
- 4 tablespoons butter or margarine
- 2 (10-3/4-oz.) cans condensed cream of shrimp soup
- 1 soup can half-and-half or milk
- 1 pound peeled, cooked crawfish tails
- 1 to 2 tablespoons Tony Chachere’s Original Creole Seasoning
- Chopped fresh parsley or cilantro for garnish
- Season the catfish fillets to taste with the blackening spice. Heat the butter or margarine in a large non-stick skillet until bubbly, then add the catfish one piece at a time and sauté until crispy on the outside. Transfer to a warm plate. Add more butter to the skillet if necessary, and cook the remaining pieces of fish.
- While the fish is cooking, prepare the sauce in a non-stick saucepan by combining the remaining ingredients (except the garnish) and heating over low heat until warmed through, stirring constantly. Do not allow to boil.
- Serve the fish hot with a ladle full of sauce poured over each piece. Garnish if desired with chopped parsley or cilantro.