“Traditionally, this recipe would have used redfish, which is the fish that almost became extinct from the popularity of blackening redfish. Today we’re using catfish to pay a little homage to where we believe this recipe comes from, the kitchen of Commander’s Palace when it was run by Louisiana chef Paul Prudhomme.” – Chef Jean-Paul Bourgeois
If you don’t use store-bought, try Jean-Paul’s Blackening Rub recipe.
Blackened Catfish Sandwiches
Author: Chef Jean-Paul Bourgeois
Ingredients
- 1 cup unsalted butter
- 1 tablespoon blackening seasoning
- 4 (4-ounce) skinless catfish fillets
- ½ lemon
- Yellow mustard
- 4 slices Texas toast, buttered and toasted in a skillet
- Sliced pickles
- Sliced onion
Instructions
- Place a 12-inch cast-iron skillet in an oven, and preheat to 480°. Let skillet stand in oven for 30 to 45 minutes.
- Melt butter in a 10-inch cast-iron skillet over medium-low heat. Turn off heat.
- Carefully transfer 12-inch skillet to the stovetop, and heat over high heat.
- Dredge each fillet in melted butter on both sides and sprinkle liberally with blackening seasoning. Add fish to dry 12-inch skillet, and spoon some melted butter over the top of each fillet. Cook for about 2 minutes, and turn with a fish spatula. Drizzle with melted butter, and cook until firm to the touch, about 1 minute. Remove from skillet, and top with lemon juice.
- Spread mustard onto toast. Add pickles, 2 fish fillets each, and onion to two slices of toast; top with remaining toast. Serve immediately.
