Makes 6 catfish fillets
YouTube video is at bottom of page.
What you’ll need
1 1/2 Pounds fresh Louisiana Catfish
Unsalted butter or Canola oil
1 large lemon
Seasonings
Tony Chachere’s Creole seasoning
Chef Paul’s Red Fish Magic (To purchase Website link below)
https://magicseasoningblends.com/
Cayenne Pepper
Tools You’ll need
Cast Iron skillet
Kitchen exhaust fan (Recommended)
Preparation of ingredients
Step 1- Rinse each catfish Fillets with cold water.
Step 2- Add 1 teaspoon Tony Chachere’s creole seasoning. Cut lemon in half and lightly squeeze on top of catfish about 2 teaspoons lemon juice. Rubs seasonings and lemon juice on to catfish using your hands. Place in fridge for 1 hour or overnight.
Step 3- Melt 3 tablespoons Unsalted butter in microwave on high for 1 minute. If you don’t have the unsalted butter, you will need 3 tablespoons canola oil.
Step 4- Transfer catfish Fillets on to chopping board. Generously brush melted unsalted butter on both sides of Catfish fillets. Add 1/2 teaspoon Chef Paul’s Red Fish Magic and 1/4 teaspoon Cayenne pepper on to each individual Catfish Fillets.
Cooking the catfish
Preheat fire to High heat
Caution- Turn kitchen exhaust ventilation Fan on as it will get smoky.
Step 5- Let Cast Iron skillet get hot for 2 minutes.
Step 6- Add Catfish fillets the side that you seasoned into cast iron skillet. Add 1/2 teaspoon Chef Paul’s Red Fish Magic and 1/4 teaspoon Cayenne pepper on to Catfish Fillet. Sear for 3 minutes on each side.
Step 7- Transfer catfish fillets on to serving dish. Let cool for 5 minutes before serving.
YouTube instructional video
