Blackened Catfish with Sweet Corn Relish
Ingredients
Corn Relish Ingredients
- 2 cups fresh or frozen corn
- 2 cups chopped onions
- 2 cups chopped seeded cucumbers
- 2 cups chopped tomatoes
- 1 large green pepper chopped
- 1 cup sugar
- 1 cup cider vinegar
- 1-1/2 teaspoons celery seed
- 1-1/2 teaspoons mustard seed
- 1 teaspoon salt
- 1/2 teaspoon ground turmeric
Blackened Catfish Ingredients
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- 1 teaspoon ground cayenne pepper
- 1 teaspoon kosher salt
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 4 4 ounce catfish fillets
- 1 stick unsalted butter
Instructions
Corn Relish
- In a large saucepan, combine all of the ingredients. Bring to a boil.
- Reduce heat; simmer, uncovered, for 20-30 minutes or until thickened. Store in the refrigerator.
Blackened Catfish
- In a shallow bowl, mix together the black pepper, garlic powder, onion powder, paprika, parsley, cayenne pepper, kosher salt, oregano, and thyme until thoroughly combined.
- Press the catfish fillets into the spice mixture to thoroughly coat.
- Place a large cast-iron skillet over high heat. Put half of the butter into the skillet; set remaining butter aside.
- When the butter in the skillet is smoking hot, lay the catfish fillets into the skillet. Cook until the spices are burned onto the fillets and the catfish is opaque and flaky inside, about 3 minutes per side. Pour remaining butter over the catfish.
Put it All Together
- Top the catfish with the corn relish. Use as much or as little as you like!