Blackened Catfish with Spicy Crawfish Mayonnaise

Blackened Catfish with Spicy Crawfish Mayonnaise

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Blackened Catfish with Spicy Crawfish Mayonnaise

 

One 5-6 ounce catfish fillet per person

1/2 cup Paul Prudhomes's brand  "Seafood Magic" seasoning

1 tablespoon blended oil

I cast iron skillet

 

Generously coat catfish fillet with seasoning and sear in very hot cast iron skillet.

Tip-Add the oil at the last second before placing catfish in skillet.

Tip- place the belly side, opposite the side the skin would have been on.

Sear the belly side of the fillet for most of the cooking time until it gets a nice crust cooked into it.( about 2-3 minutes, and then turn filet over and turn pan off, leaving the fillet in skillet until service time.

 

Spicy Crawfish Mayonnaise

 

For 4

1 cup of your favorite mayonnaise

1 cup of cooked and peeled crawfish tail meat ( you can also substitute cooked chopped shrimp or crabmeat if good crawfish are unavailable.

1/2 cup scallions (chopped)

2 tablespoons of Seafood Magic

3-5 dashes of your favorite hot sauce

Juice of 1/2 a lemon

 

Serve with farmers market succotash

 

2 cups fresh zipper pea, Lima beans, or pink eyed peas (cooked) reserve some of the cooking liqueur from the peas

2 cups sweet corn removed from cob

1/2 cup small diced zucchini or squash (optional)

1/2 cup chopped, cooked okra (optional)

1/2 cup finely diced bell pepper

1/2 cup diced tomatoes

1/4 cup scallion (chopped)

2 cloves minced garlic

3 tablespoons of butter

 

Melt 1 tablespoon of the butter in a pan and add garlic to sweat for a few seconds.

Add bell pepper and corn, squash, tomatoes and simmer until softened Add peas, okra and about 1/2 cup pea liqueur and simmer for five minutes Finish by stirring in butter and scallions, a squeeze of lemon and a few dashes of your favorite hot sauce

 

Noon Cooking - July 29, 2013

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