Cooking Styles

Learn about the following cooking styles. Most species lend themselves to a wide variety of cooking styles and, with a little guidance, seafood is one of the easiest foods to cook - so feel free to experiment....and enjoy! Select a recipe from the list.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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Cajun Blackened Catfish with Coleslaw

Pan-Frying

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Louisianna chef, Paul Prudhomme, is credited with developing this cooking method and the spice mixture here is based on the recipe he developed. You could cook this dish in a very hot frying pan indoors, but you’ll need a very good extraction system otherwise you and your dinner guests are likely to choke on the smoke – much better to do it outdoors on a very hot barbecue plate. Serve some steamed white rice to soak up all the spicy butter if you like.

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Serves 6

125g butter, melted
6 x 180g pieces silver cobbler fillets, skin off, bones removed
¼ cup Cajun Spice Mix (recipe follows)

Coleslaw
¼ cup whole-egg mayonnaise (see notes)
2 teaspoons Dijon mustard
1 teaspoon salt flakes
Freshly ground white pepper, to taste 
⅛ white cabbage, stem discarded, finely shredded
1 carrot, finely grated

Cajun Spice Mix
1 tablespoon sweet paprika
2½ teaspoons salt flakes
1 teaspoon ground cayenne
1 teaspoon crushed white peppercorns
½ teaspoon crushed black peppercorns
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried thyme leaves
½ teaspoon dried oregano leaves

Make Coleslaw: combine mayonnaise, mustard, salt and pepper and mix through cabbage and carrot. Set aside.

Make Cajun Spice Mix: combine all ingredients in a spice blender and blitz well.

Dip both sides of the fish in butter and sprinkle generously with Cajun Spice Mix, patting it on well to form a crust.

Heat a flat barbecue plate until it is as hot as possible.

Place fish onto barbecue plate, drizzle a little butter over each piece, taking care as it may flare up, and cook for 1 minute. Turn over, drizzle a little more butter over each piece and cook for a further minute or so, until flesh flakes easily when tested with a fork.

Serve immediately with the remaining melted butter and Coleslaw.

Notes:

If you don’t want to make your own mayonnaise, use one made from whole eggs, such as Paul Newman’s Own or Thomy.

 
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