Name: Patio 44 - Biloxis Blackened Catfish Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 4 pieces Mississippi farm-raised catfish fillets; 2 tbs Paprika; 1 tsp Onion powder; 1 tsp Garlic powder; 1 tsp Dried oregano; 1 tsp Dried thyme; 1 tsp Cayenne pepper; 1 tsp Black pepper; 1 tsp Salt; 3 tbs Unsalted butter (for pan); 1 tbs Olive oil (optional, for pan); 2 tbs Unsalted butter; 1 each Shallot, finely minced; 2 cloves Garlic, minced; 1 tbs Cajun seasoning; 1 tsp All-purpose flour; 120 ml Chicken stock; 120 ml Heavy cream; 1 tsp Lemon juice; 1 tbs Fresh parsley, chopped; 0.5 tsp Salt; 0.25 tsp Black pepper; 1 cup Stone-ground grits; 3 cups Water; 1 cup Whole milk; 1 tsp Kosher salt; 2 tbs Unsalted butter; 1 cup Smoked Gouda, grated; 0.25 tsp Freshly ground black pepper; 4 each Lemon wedges

Method

Catfish & Seasoning

Prepare fillets

Pat the catfish fillets dry with paper towels. Trim any ragged edges and check for bones. Lightly season both sides with 1/2 teaspoon salt and a little black pepper reserved from the seasoning blend.

Make blackening spice

In a small bowl combine paprika, onion powder, garlic powder, oregano, thyme, cayenne pepper, the remaining 1/2 teaspoon salt and 1 teaspoon black pepper. Mix thoroughly.

Apply spice

Generously coat both sides of each fillet with the blackening spice, pressing the rub into the flesh so it adheres. Let sit at room temperature for 10 minutes to allow flavors to meld.

Blacken the fish

Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot (about 3–4 minutes). Add 2 tablespoons butter and 1 tablespoon olive oil or extra butter so it doesn’t burn. When butter is foaming, add fillets spaced apart. Sear 3–4 minutes per side (depending on thickness) without moving the fish, until a dark, charred crust forms and the internal temperature reaches 62–63°C (145°F). Remove to a warm plate and tent with foil to rest for 3 minutes.

Cajun Cream Sauce

Sauté aromatics

In the same skillet used for the fish, reduce heat to medium and add 2 tablespoons butter. Add the minced shallot and cook 2–3 minutes until softened. Add the garlic and cook 30 seconds until fragrant, scraping up any browned bits from the pan.

Build sauce

Stir in 1 tablespoon Cajun seasoning and 1 teaspoon flour; cook 30 seconds to remove raw flour taste. Slowly whisk in 120 ml chicken stock, bringing the mixture to a gentle simmer. Add 120 ml heavy cream and simmer 2–3 minutes until the sauce thickens slightly.

Finish

Stir in 1 teaspoon lemon juice and chopped parsley. Taste and adjust seasoning with 1/2 teaspoon salt and 1/4 teaspoon black pepper. If sauce is too thick, thin with up to 2 tablespoons water or stock. Keep warm until plating.

Gouda Grits

Boil liquids

In a medium saucepan bring 3 cups water, 1 cup whole milk and 1 teaspoon kosher salt to a gentle boil over medium-high heat.

Cook grits

Slowly whisk in 1 cup stone-ground grits and reduce heat to low. Cook, stirring frequently, for 20–25 minutes until thick and creamy and grits are tender. For quicker-cooking grits, follow package timing but ensure creaminess.

Finish grits

Remove from heat and stir in 2 tablespoons butter and 1 cup grated smoked Gouda until melted and smooth. Season with 1/4 teaspoon freshly ground black pepper and additional salt to taste. Keep warm.

Plating & Garnish

Spoon a generous portion of gouda grits onto each plate (about 3/4 to 1 cup). Place a blackened catfish fillet on top of the grits. Spoon 2–3 tablespoons of the warm cajun cream sauce over the fish and around the grits. Garnish with chopped parsley and a lemon wedge on the side. Serve immediately.