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