Bayou Blackened Catfish in a Long Handle Wok
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.
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
steps
- 1.
Prepare a live-fire cooking setup, ensuring a steady and intense heat source.
- 2.
In a small bowl, combine paprika, oregano, thyme, onion powder, garlic powder, cayenne pepper, black pepper, and salt to create the blackened seasoning.
- 3.
Pat the catfish filets dry with a paper towel. Generously coat both sides of each filet with the blackened seasoning mixture.
- 4.
Place the barebones long handle wok over the live-fire and allow it to become scorching hot.
- 5.
Once heated, add the melted butter to the wok, swirling to coat the surface.
- 6.
Carefully lay the seasoned catfish filets in the wok, cooking for 2-3 minutes per side until a dark crust forms, and the fish is cooked through.
- 7.
Serve the Bayou Blackened Catfish immediately, paired with delicious Creole tartar sauce on the side.
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