How to Make Blackened Catfish with Cream Sauce

Blackened catfish is an easy and economical dish to make.

There's hardly a better way to enjoy blackened catfish than with a rich, creamy, white sauce. This Cajun-based recipe is inexpensive and easy to make. The blend of herbs and spices used to make the blackening mix are probably already in your cabinet. The cream sauce, too, is made from common ingredients and also easy to make. Cooking time is short for this tasty and economical seafood dish.

Things You'll Need

• Stick of melted butter
• 6 catfish fillets
• Large skillet
• Tablespoon salt
• Tablespoon of black pepper
• Tablespoon of cayenne pepper
• Tablespoon of thyme
• Tablespoon of white pepper
• Tablespoon of garlic powder
• Tablespoon of onion powder
• Tablespoon of sage
• 1/4 cup flour
• 1 cup of milk

Instructions

1. Rub catfish fillets in butter while heating skillet on high heat.

2. In a small bowl mix salt, peppers, garlic powder, onion powder, thyme and sage. Coat both sides of each fillet with the dry mix.

3. Cook coated catfish fillets on high heat in skillet for about 4 minutes or until fork easily passes through fillets. Remove blackened catfish fillets from skillet.

4. Add butter to skillet and allow it to melt on high heat. Carefully mix in flour, stirring constantly.

5. Add a cup of milk to the flour and butter mixture, stirring constantly as you do until the mixture thickens into a creamy white sauce. Add salt and pepper to taste and serve over catfish.

References

• blackened catfish