Bayou Blackened Catfish in a Long Handle Wok

"Remix of Bayou Blackened Catfish (Adapt & Rewrite; Specify a “Barebones Long Handle Wok” as the implement to use in the directions; specify “over a live-fire” as the heat source; append “in a Long Handle Wok” to recipe name)"

CellarDog47

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12/2/2024

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Embrace the bold flavors of Louisiana with this fiery Bayou Blackened Catfish recipe. The catfish filets, seasoned with a robust blend of spices, are seared over a live-fire in a barebones long handle wok, creating a crispy, flavorful crust while ensuring the tender fish remains moist. Pair with tangy Creole tartar sauce for a genuine Cajun culinary experience.

cajun seafood grilled spicy authentic

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Name: Bayou Blackened Catfish in a Long Handle Wok
Yield: 4
Ingredients: 4 catfish filets; 2 tablespoons paprika; 1 tablespoon dried oregano; 1 tablespoon dried thyme; 1 tablespoon onion powder; 1 tablespoon garlic powder; 1 tablespoon cayenne pepper; 1 tablespoon black pepper; 1 tablespoon salt; 1/4 cup butter, melted; Creole tartar sauce, for serving

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