Cajun Catfish

Catfish is my favorite fish, and Cajun is my favorite way to cook it. It sounds complicated, but with a can of Old Bay Blackened seasoning and our trusty cast iron frying pan, it could not be easier. Often the catfish fillets are too big for a single serving, but not big enough for two, so I buy a few scallops too.

~2 tsp Old Bay Blackened seasoning
1 tbsp butter
1 tbsp olive oil
1 catfish fillet
8 scallops

Heat oil and butter in frying pan over medium heat. Dredge fillet and scallops in seasoning. Put the fillet, top side down, in the hot pan and fry until the edges start to turn opaque white, then add the scallops. Turn when the scallops are opaque half-way up the sides, and cook for another couple of minutes.

Great side dishes for this slightly spicy fish: Spanish rice, home fries, French fries, couscous.

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