Cajun Culinary Guru, Chef Paul Prudhomme first introduced the world to Louisiana cooking with his Blackened Redfish. Bronzing is an extension of the blackening process. The food is not as charred and little more delicate in flavor. Chefs across Louisiana owe a tremendous amount of gratitude to this Master of Cajun Cooking.
Two 8-ounce catfish fillets
3/4 teaspoon salt
1/2 teaspoon dried sweet basil leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme leaves
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon white pepper
2 tablespoons melted butter
1 tablespoon lemon juice
1. Combine salt and spices together in a bowl and mix well. Place catfish in a bowl and sprinkle seasoning mixture over fillets.
2. Pour melted butter and lemon juice over fillets and stir until fillets are completely coated with seasoning mixture.
3. Preheat a medium skillet over medium heat for 5 minutes. Place catfish fillets, curved side down in the skillet, and cook for 2 minutes. Turn the fish again and cook for an additional 1 minute. Then flip again and cook 1 more minute or until cooked.*
Yields 2 servings.
*When you are able to pierce the thickest part of the fillet easily, the fish is cooked.
*Be extremely careful when flipping fish to avoid burning yourself. You should have your stove vent on during the cooking process to avoid filling your kitchen with smoke.
Recipe Compliments of Chef Patrick Mould.