Blackened Mississippi farm-raised catfish over a bed of white rice. Topped with a seafood cream sauce and Parmesan cheese.

In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of white rice, reduce heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and water is absorbed.

Prepare the Rice

Pat the catfish fillets dry with paper towels. Rub both sides with Cajun seasoning, salt, and black pepper.

Season the Catfish

In a large skillet, heat olive oil over medium-high heat. Add the seasoned catfish fillets and cook for 4-5 minutes on each side until blackened and cooked through. Remove from skillet and set aside.

Cook the Catfish

In the same skillet, reduce the heat to medium and add minced garlic. Sauté for 1 minute until fragrant. Pour in heavy cream and add Old Bay seasoning. Simmer for 3-5 minutes, stirring frequently until slightly thickened.

Make the Seafood Cream Sauce

To serve, place a bed of white rice on each plate, top with the blackened catfish fillet, drizzle with the seafood cream sauce, and sprinkle with Parmesan cheese and chopped parsley.

catfish lameuse

Recipe information

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