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
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
1720 Valley View Drive