Blackened Catfish with Maque Choux
User Reviews
4.9
22 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
20 mins
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Total Time
35 mins
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Servings
4 people
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Calories
1084 kcal
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Course
Main Course
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Cuisine
Cajun
Blackened Catfish with Maque Choux
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While this is a catfish recipe, it is a modification of a redfish recipe. And as you might suspect, you can modify this recipe for any other fish you choose to use. I've seen blackened salmon, trout, flounder, walleye, black bass, seabass... you get the point. The fish is less important than the technique. As for the maque choux (mahk-shoo) , as you can see it is basically Cajun succotash. Corn, onions and green peppers are its foundation, and it usually has tomatoes and a little hot sauce, too. White rice is the perfect side dish here. Simple, kinda bland, you need it on the plate next to the spicy catfish.
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Ingredients
CATFISH
- 4 catfish fillet or skinless fillets of other fish
- 1/2 cup butter melted
- 1/2 cup Cajun seasoning
If you don't have Cajun seasoning, mix together:
- 1 teaspoon black pepper
- 1/2 cayenne pepper to 1 teaspoon
- 1 teaspoon celery seed
- 2 tablespoons paprika sweet
- 1 tablespoon garlic powder
- 1 tablespoon thyme dried
- 1 tablespoon oregano dried
MAQUE CHOUX
- 2 tablespoons butter
- 1 onion chopped, about 1 cup, small
- 1 green bell pepper chopped
- 4 cups corn kernels
- 1 cup cherry tomatoes sliced in half
- salt to taste
- Tabasco sauce to taste
Instructions
- Make the maque choux first. Heat the butter in a saute pan over medium-high heat, then add the onion. Saute the onion for 1 minute, then add the green pepper. Sprinkle salt over everything and saute for about 4-5 minutes, stirring often. Add the corn kernels and cook for another 10 minutes. Turn off the heat and cover while you make the fish.
- Get a cast-iron frying pan hot over your hottest burner. Turn the stove fan on high, and open the windows nearby, as this creates smoke. Let the frying pan get hot for a good 3-4 minutes. While the pan is heating up, melt the butter and pour the Cajun spices into a shallow dish.
- Dip the fish fillets in the melted butter, then dredge in the Cajun spices. Shake off any excess. Do this for as many fillets as will fit in the frying pan; I find that 4 normal fillets is as much as it will hold. Lay the fish down on the hot pan. It will sizzle up fiercely and smoke. This is normal. Let the fish cook this way for 2-3 minutes. Using a wide metal spatula, carefully flip the catfish fillets and cook on the other side for another 2-3 minutes.
- When you flip the catfish, add the tomatoes and the Tabasco to the maque choux.
- Serve with white rice, the maque choux and a good beer. And revel in the fact that some idiot paid $130 for this back in 1983...
Nutrition Information
Show Details
Calories
1084kcal
(54%)
Carbohydrates
40g
(13%)
Protein
154g
(308%)
Fat
34g
(52%)
Saturated Fat
11g
(55%)
Cholesterol
537mg
(179%)
Sodium
753mg
(31%)
Potassium
3741mg
(80%)
Fiber
7g
(28%)
Sugar
8g
(16%)
Vitamin A
2775IU
(56%)
Vitamin C
43.9mg
(49%)
Calcium
202mg
(20%)
Iron
6.8mg
(38%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 1084 kcal
% Daily Value*
| Calories | 1084kcal | 54% |
| Carbohydrates | 40g | 13% |
| Protein | 154g | 308% |
| Fat | 34g | 52% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 537mg | 179% |
| Sodium | 753mg | 31% |
| Potassium | 3741mg | 80% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 2775IU | 56% |
| Vitamin C | 43.9mg | 49% |
| Calcium | 202mg | 20% |
| Iron | 6.8mg | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
22 reviews
Excellent
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