Name: Rochester's Barbecue & Grill LLCs Blackened Or Fried Catfish Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 4 pieces catfish fillets (skinless); 2 tbs lemon juice; 1 tsp salt; 1 tsp black pepper; 2 tsp paprika; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp cayenne pepper; 1 tsp dried thyme; 1 tsp dried oregano; 1 tsp smoked paprika (optional, for deeper color); 1 cup all-purpose flour; 1 cup cornmeal (medium grind); 0.5 tsp salt (for dredge); 0.5 tsp black pepper (for dredge); 2 pieces eggs; 0.75 cup buttermilk; 4 cups vegetable oil (for frying); 4 tbs unsalted butter; 2 tbs vegetable oil (or clarified butter); 4 pieces lemon wedges; 2 tbs chopped parsley (optional); 2 tbs hot sauce (optional)

Method

Fish and Seasoning

Pat the catfish fillets dry with paper towels. Place them on a tray and rub both sides with the lemon juice.

Mix salt, black pepper, paprika, smoked paprika (if using), onion powder, garlic powder, cayenne, dried thyme and dried oregano in a small bowl to make the blackening spice blend.

Generously coat both sides of each fillet with the spice blend. For best flavor, let the seasoned fillets rest in the refrigerator, covered, for 15–30 minutes while you prepare either the frying dredge or the blackening pan.

For Frying (Southern Fried Option)

Prepare dredge and egg wash

Whisk the eggs and buttermilk together in a shallow bowl to make an egg wash. In another shallow bowl or plate, combine the all-purpose flour, cornmeal, 1/2 tsp salt and 1/2 tsp black pepper.

Working one fillet at a time, dip the seasoned catfish into the egg wash, letting excess drip off, then press into the flour–cornmeal mixture to evenly coat both sides. Shake off excess coating and place on a rack while you heat the oil.

Heat oil and fry

Pour about 1–1.5 inches of vegetable oil into a large heavy skillet or Dutch oven (about 3–4 cups depending on pan). Heat the oil over medium–high until it reaches 350°F (175°C) or until a small pinch of the flour mixture sizzles and bubbles immediately. Carefully add fillets in a single layer without crowding—work in batches if needed.

Fry each fillet for 3–4 minutes per side, turning once, until golden brown and an instant-read thermometer in the thickest part reads 145°F (63°C). Transfer to a wire rack or paper-towel-lined tray to drain. Keep fried fillets warm in a 200°F (95°C) oven if frying in batches.

For Blackening (Pan-Blackened Option)

Heat pan

Use a heavy cast-iron or stainless-steel skillet. Place the skillet over high heat until very hot (it should begin to smoke slightly).

Add the vegetable oil and butter to the hot skillet. Swirl to combine; the butter should foam but not burn. Reduce heat to medium-high so the butter continues to sizzle but not smoke heavily.

Place the seasoned fillets in the skillet. Press gently so full surface contact is made. Cook for 2–3 minutes without moving, until a dark, flavorful crust forms. Flip and cook the other side 2–3 minutes more, or until the internal temperature reaches 145°F (63°C). If fillets are thicker than 1 inch, reduce heat after flipping and cover loosely or finish in a preheated 350°F (175°C) oven for 3–5 minutes.

Remove fillets and let rest 2 minutes; the crust will darken further while resting. Wipe out the pan between batches and reheat the butter/oil mixture before adding the next fillets.

To Serve

Arrange the blackened or fried catfish on a platter. Squeeze lemon wedges over the fillets and garnish with chopped parsley. Serve hot with hot sauce if desired.

Suggested sides: coleslaw, hush puppies, fries, or steamed vegetables.