Jordan's Blackened Catfish

Jordan's Famous Blackened Catfish Recipe - Authentic USA Cuisine

Region / culture: USA | Preparation time: 10 minutes | Cooking time: 15 minutes | Servings: 2

Introduction

Jordan's Blackened Catfish is a flavorful and spicy dish that is sure to impress your taste buds. The catfish fillet is coated in a Cajun spice blend and cooked until blackened on the outside but tender and juicy on the inside. It is then topped with a creamy and tangy Cajun cream sauce that perfectly complements the bold flavors of the fish.

History

Blackened catfish is a popular dish in the southern United States, particularly in Louisiana where Cajun and Creole cuisine reign supreme. The technique of blackening fish was popularized by Chef Paul Prudhomme in the 1980s and has since become a staple in many restaurants and home kitchens.

Ingredients

8 oz (227 g) catfish fillet
2 tbsp olive oil
0.25 cup cajun spice
0.5 cup Cajun cream sauce

Cajun cream sauce

2 tbsp cornstarch
0.25 cup water
1.5 tsp shallots, chopped
2 tbsp dry white wine
0.5 tbsp cajun spice
1 tbsp gumbo filé powder
0.5 tsp salt
2 cup heavy cream

How to prepare

Fish

Preheat a cast-iron skillet over medium-high heat until hot.
Coat the catfish with oil and dredge it in Cajun spice.
Cook the catfish in the skillet, turning it, until it is blackened on the outside but flaky and moist on the inside.
Transfer the catfish to a serving plate and top it with Cajun cream sauce.

Cajun cream sauce

In a bowl, combine cornstarch and water well.
In a saucepan, cook shallots in wine over medium heat until softened.
Add Cajun spice, filé powder, and salt, and combine them well.
Stir in cream and heat it while stirring.
Add the cornstarch mixture and cook while stirring until it thickens.

Variations

Substitute the catfish fillet with another type of fish, such as tilapia or red snapper.
Add extra Cajun spice to the fish for a spicier kick.
Use a different type of cream sauce, such as a lemon butter sauce or a garlic aioli.

Cooking Tips & Tricks

Make sure to preheat your skillet until it is very hot before adding the catfish. This will help to create a nice sear on the outside of the fish.

- Be careful not to overcook the catfish, as it can become dry and tough. Cook it just until it is blackened on the outside and flakes easily with a fork.

- The Cajun cream sauce can be made ahead of time and stored in the refrigerator until ready to use. Simply reheat it gently on the stove before serving.

Serving Suggestions

Serve Jordan's Blackened Catfish with a side of rice, steamed vegetables, or a fresh green salad. The creamy Cajun cream sauce pairs well with the spicy blackened catfish and adds a delicious contrast of flavors.

Cooking Techniques

Blackening: This technique involves cooking the fish in a very hot skillet until the outside is charred and blackened, while the inside remains tender and moist.

Ingredient Substitutions

If you don't have Cajun spice, you can make your own by combining paprika, cayenne pepper, garlic powder, onion powder, and dried herbs.

- Substitute heavy cream with half-and-half or coconut milk for a lighter sauce.

Make Ahead Tips

The Cajun cream sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat it gently on the stove before serving.

Presentation Ideas

Garnish the blackened catfish with fresh herbs, such as parsley or chives, for a pop of color. - Serve the dish on a bed of rice or quinoa for a complete meal.

Pairing Recommendations

Pair Jordan's Blackened Catfish with a crisp white wine, such as Sauvignon Blanc or Chardonnay.

- Serve the dish with a side of cornbread or hush puppies for a classic southern meal.

Storage and Reheating Instructions

Store any leftover blackened catfish in an airtight container in the refrigerator for up to 2 days.

- Reheat the catfish in the oven or microwave until heated through. The Cajun cream sauce may need to be gently reheated on the stove.

Nutrition Information

Calories per serving

- Approximately 400 calories per serving

Carbohydrates

- Catfish fillet: 0g

- Cajun cream sauce: 2g per serving

Fats

- Catfish fillet: 10g

- Cajun cream sauce: 20g per serving

Proteins

- Catfish fillet: 20g

- Cajun cream sauce: 2g per serving

Vitamins and minerals

Catfish fillet: Rich in vitamin B12, selenium, and phosphorus

- Cajun cream sauce: Contains small amounts of calcium and iron

Alergens

Contains dairy (cream) and fish (catfish)

Summary

Jordan's Blackened Catfish is a high-protein dish that is rich in healthy fats and low in carbohydrates. The Cajun cream sauce adds a creamy and indulgent touch to the dish, making it a satisfying and flavorful meal.

Summary

Jordan's Blackened Catfish is a delicious and flavorful dish that is perfect for a special dinner or a weeknight meal. The spicy Cajun seasoning adds a kick of heat to the tender and flaky catfish, while the creamy Cajun cream sauce adds a rich and indulgent touch. Serve this dish with your favorite sides for a complete and satisfying meal.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe. It was a warm summer day, and I had just finished a long day of work in the garden. As I sat down at the kitchen table to rest, my dear friend Jordan stopped by with a big smile on his face. He held out a piece of paper and said, "I have something special for you to try."

I looked down at the paper and saw the words "Jordan's Blackened Catfish" written in beautiful cursive handwriting. I had never heard of such a dish before, but the name alone made my mouth water. Jordan explained that he had learned the recipe from a friend during a fishing trip down in Louisiana. He raved about how delicious and flavorful the dish was, and I couldn't wait to give it a try.

Jordan guided me through the recipe, pointing out all the key ingredients and steps to make the perfect blackened catfish. He emphasized the importance of using fresh herbs and spices to really bring out the flavors of the fish. I watched intently as he seasoned the catfish fillets with a blend of Cajun spices and then seared them in a hot skillet until they were blackened and crispy.

The aroma that filled the kitchen was intoxicating, and I knew that this dish was going to be something truly special. Jordan plated the catfish with a side of creamy coleslaw and a squeeze of fresh lemon juice. With a flourish, he presented the dish to me and encouraged me to take the first bite.

As soon as I tasted the tender, flaky catfish with its bold and spicy seasoning, I was hooked. The flavors danced on my tongue, and I knew that this recipe was going to become a staple in my kitchen. Jordan beamed with pride as I savored every bite, and I couldn't thank him enough for sharing this incredible dish with me.

From that day on, Jordan's Blackened Catfish became a regular feature on my dinner table. I made it for family gatherings, dinner parties, and quiet nights at home. Each time I cooked the dish, I thought of Jordan and the special bond we shared over our love of good food.

Over the years, I tinkered with the recipe, adding my own twist here and there to make it truly my own. I experimented with different types of fish, swapped out seasonings, and even tried grilling the catfish instead of pan-searing it. But no matter how I changed the recipe, the essence of Jordan's Blackened Catfish remained the same – a dish that brought people together and sparked joy with every bite.

As I grew older, I passed the recipe on to my children and grandchildren, sharing the story of how I learned to make Jordan's Blackened Catfish with them. I told them about the warm summer day when Jordan walked into my kitchen with a piece of paper and a twinkle in his eye, and how that simple gesture had sparked a lifelong love affair with cooking and good food.

Now, as I sit in my kitchen, surrounded by the familiar scents and sounds of cooking, I can't help but smile as I think back on that day so many years ago. Jordan's Blackened Catfish has become more than just a recipe to me – it's a memory, a connection to the past, and a reminder of the power of friendship and good food. And for that, I will always be grateful.