Chef Red does NOLA: Catfish Style

Cajun Blackened Catfish

This week we travel to the Big Easy, home of the New Orleans Saints. Unlike when we met the Saints last time, they are no longer undefeated.  However, we are in their house and our players are only blocks away from Bourbon Street.  So in honor of our trip to Nola, I try my hands at some good old southern and Cajun cooking.  So this week I introduce my Cajun Blackened Catfish.

 

Ingredients                                    

  • 4 catfish filets
  • 2 tablespoons peanut oil
  • Blackening rub
  • Cajun Remoulade

Blackening Rub

  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon cayenne pepper
  • 1 tablespoon garlic salt
  • 1 tablespoon paprika
  • 1 tablespoon onion powder
  • 1 tablespoon thyme

Cajun Remoulade

  • 2 tablespoon chopped Gherkin pickles
  • 1 teaspoon chopped parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon capers, finely chopped
  • Couple of dashes Cholula hot sauce  
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup mayonnaise

Directions

Mix all of the Cajun remoulade ingredients together in a bowl.  Cover the bowl and refrigerate until needed.

Preheat a cast iron skillet or a large nonstick skillet to medium high with peanut oil.  Next, mix blackening rub ingredients together. Cover both sides of catfish with the seasoning mix and place in skillet.  Cook the first side for 4 minutes and turn and cook for another 4 minutes on the other side. Remove from pan and serve with Cajun remoulade.

 *This recipe yields 4 servings.  Make sure you increase all amounts equally when tailgating with more friends.

“Remember, tailgating isn’t fun unless you’re full, surrounded by friends, and have an ice cold beverage in your hand, and watching the Bucs on a Sunday.”

Red75

ChefRed

A lifelong Buccaneers fan that began working in the restaurant industry when he was 16, Chef Red continued this career while growing to love tailgating at the Buccaneers games. Started out with two small hibachi grills and a passion to cook. Began meeting up with the WTB? Tailgate Krewe and Captain Rino in 2007. During the Mike Alstott retirement party Chef Red and the rest of the current tailgate Krewe came up with a great plan to make the biggest and best tailgate party in the Tampa Bay area. Now residing off of Ohio Avenue the tailgate has grown into a special event for every Buccaneers home game. The addition of "Grillaneer" in 2011 which is a 20 foot customer smoker on a dual axel car carrier has grown the selection of food farther than what two hibachi grills can handle. Chef Red tailors his menu for every incoming opponent and tries something new each game. Rather it is hundreds of pounds of pulled pork, ribs, chicken, or even smoked salmon there is always something for everyone. Chef Red makes almost all of his own sauces, rubs, and side dishes with his own spin to please the crowds. Chef Red's motto is "Tailgating with Attitude" which speaks to his love of the Buccaneers and feeding the massive crowds at the tailgate. Chef Red

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