When I was doing a book signing at Kademi, a wonderful shop in Philadelphia owned and operated by two best friends, Katie Mills brought me a box of catfish fillets from her family’s Mississippi Heartland Catfish Farm. Lena Causey, business manager of the magazine who brings us delicious treats all the time, shared this easy recipe to enjoy Katie’s catfish. Everyone thought it was the most delicious catfish ever. You must use a hot cast-iron skillet, and you must use Mississippi-raised catfish, but the sauce is optional. It tastes great either way. Enjoy!
BLACKENED CATFISH WITH WHITE WINE SAUCE
6 catfish fillets
1 tablespoon paprika
1 teaspoon dried thyme
¼ teaspoon cumin
¼ teaspoon garlic powder
½ teaspoon salt
1 teaspoon black pepper
1 stick butter, melted
Wash fillets, pat dry, and set aside. In a small bowl, combine dry ingredients and set aside. Heat a heavy, cast-iron skillet on high until extremely hot (about 5 minutes). Pour melted butter into a shallow dish. Dip each fillet in butter, turning once to coat both sides. Sprinkle both sides of fillets with seasonings, patting onto fish. Place fillets into hot skillet without crowding. Cook until fish has charred appearance (about 2 minutes on each side). For white sauce, melt 3 tablespoons butter and 2 tablespoons lemon juice in skillet over medium heat. Pour in ¼ cup white wine and stir until thickened. Pour over fish.
Yield: 6 servings
