Beck’s Blackened Catfish Recipe

Beck's Cajun Cafe..30th St Station..May 9, 2013

August is National Catfish Month. So, in honor of this delicious nod to the majestic catfish, chef Beck is sharing his tips on how to prepare the perfect blackened catfish dish.

Bill Beck’s Blackened Catfish

I’ve been blackening Catfish since I opened my first farmer’s market location in the Flourtown Farmers Market, just outside of Philadelphia. Now you can blacken any kind of fish with Becks Devil Dust as well as chicken, pork chops, or shrimp. A common misconception is that blackening the exterior of the flesh is burning it. Blackening means to char, but not to the point of burning. The crust should be crisp, robust in flavor, spicy and the fish or meat, moist on the inside. It’s important to add a little olive oil (not extra virgin as it will compete with the other flavors) or clarified butter to add moisture that will not evaporate during the blackening process.

Using a cast iron skillet is best, but a heavy duty sautée pan will do. Keep in mind that it will be hard to clean and you will not be able to use it for any other cooking after a couple tours of playing Cajun Chef.

Ingredients:                                                                    Feeds 4-6

4-6 Catfish Filets 6-7. Oz. each

2-3. TBL Olive Oil

2-3. TBL Beck’s Devil Dust

Preparation:

  1. Coat catfish fillets with becks Devil Dust on all sides, shake off any excess seasonings.
  2. Heat skillet/pan till smoking hot. Have good hood ventilation and fresh air source.
  3. Add oil to the skillet/pan, low and slow as not to splatter, followed by the catfish.
  4. Put the Rounded side of the fish down first so that when you turn it over it will be cooking on the side that will be put on the paper towel to soak up any excess oil.

Cook on each side about 2.5 to 3.5 min till fully cooked

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