About the Recipe
This Blackened Catfish is packed with bold, smoky flavors and a crispy, spice-coated crust. The combination of aromatic herbs and peppers creates a deep, rich seasoning that perfectly complements the mild, flaky catfish. Cooked in savory bacon grease, this dish delivers a deliciously indulgent Southern-inspired taste with a crispy, blackened finish.
Ingredients
4 House of Meats Catfish Fillets
½ lb. House of Meats Sliced Bacon
Olive Oil
1 tsp Allspice
1 tsp Oregano
½ tsp Salt
2 tsp Garlic Powder
2 tsp Thyme
2 tsp White Pepper
2 tsp Black Pepper
2 tsp Cayenne Pepper
2 tsp Lemon Pepper
2 tsp Cumin or Chili Powder
2 tsp Rosemary, crushed
2 tsp Fennel Seed, crushed
Preparation
Step 1:
Fry the bacon in a pan and set it aside for another meal, reserving the bacon grease in the pan.
Step 2:
In a small bowl, combine all dry seasonings.
Step 3:
Pat the catfish fillets dry with a paper towel.
Step 4:
Rub each fillet with olive oil, then coat liberally with the spice mixture.
Step 5:
Heat the reserved bacon grease in the pan until hot.
Step 6:
Place the seasoned fillets into the pan and cook until the fish is blackened and crispy on the outside and easily flakes with a fork.
Step 7:
Serve hot and enjoy!