I got two fillets at the supermarket. Tomorrow Im going to cook one of them up

 

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Put a tablespoon of emeril's essence in half a cup of flour into a plastic bag.

Shake the fish up in it.

Fry on highish in a pan with olive oil and a pad of melted butter for 4-5 min a side.

Walla.

 

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1 cup onions, chopped fine
1/2 cup celery, chopped fine
2 garlic cloves, minced
1/4 cup butter
1/4 cup flour
1 tsp salt
1/3 tsp black pepper
1/4 tsp cayenne pepper
1 1-lb can sliced tomatoes
3 cups water
2 cups hot cooked rice

In a deep skillet, cook the butter and flour together over low heat to form a roux. Add the onions, celery, and garlic,and sauté until tender. Add the tomatoes, salt, peppers, and water. Simmer covered for 20 - 30 minutes. Add the fillets and cook until flaky (roughly 15-20 minutes). I would actually double the amount of cayenne, but that's just me. And I usually use fesh tomatoes instead of canned. There are some other pepper possibilities to use instead of or in combination with the cayenne. Up to you.

 

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Thanks. Both look good to me

 

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The lack of cornmeal suggests noobism.

 

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very true


i like my catfish blackened.

find a good blackening dry rub and pan fry that bad boy.
catfish is awesome.


try this

2 tablespoons hungarian paprika
1 ½ teaspoons ground cumin
½ teaspoons crushed fennel
2 teaspoon fresh ground black pepper
½ teaspoon garlic powder
½ teaspoon ground cayenne
1/2tsp onion pwdr
1/2tsp mustard pwdr
add a dash of habenero powder

salt to taste when its all done

rub olive oil all over the fillets and cover them in this dry rub
then fry them over a high heat with a little olive oil in the pan.
that dry rub will darken and kinda carmelize and its so friggin delicious.

 

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Thanks Sweeny. I will print this thread out and get some ingredients tomorrow

 

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I AM GOING TO EAT UP ALL OF YOUR TONER!!!
I AM GOING TO EAT UP ALL OF YOUR TONER!!!
I AM GOING TO EAT UP ALL OF YOUR TONER!!!
I AM GOING TO EAT UP ALL OF YOUR TONER!!!
I AM GOING TO EAT UP ALL OF YOUR TONER!!!
I AM GOING TO EAT UP ALL OF YOUR TONER!!!
I AM GOING TO EAT UP ALL OF YOUR TONER!!!
I AM GOING TO EAT UP ALL OF YOUR TONER!!!
I AM GOING TO EAT UP ALL OF YOUR TONER!!!
I AM GOING TO EAT UP ALL OF YOUR TONER!!!
I AM GOING TO EAT UP ALL OF YOUR TONER!!!
I AM GOING TO EAT UP ALL OF YOUR TONER!!!
I AM GOING TO EAT UP ALL OF YOUR TONER!!!
I AM GOING TO EAT UP ALL OF YOUR TONER!!!
I AM GOING TO EAT UP ALL OF YOUR TONER!!!
I AM GOING TO EAT UP ALL OF YOUR TONER!!!
I AM GOING TO EAT UP ALL OF YOUR TONER!!!
I AM GOING TO EAT UP ALL OF YOUR TONER!!!

 

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TONER>INKJET INK

 

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make sure its hungarian HOT paprika.

that dry rub should provide a little nose trickle and a possible skull sweat depending on how much habenero pwdr you use, but it shouldnt be an overpowering hotness

thats not quite my blackening spice recipe but its close. i fed some blackened pork chops to a friend of mine who thinks mild sauce at tacobell is too hot.
he couldnt get enough of it. he was sweating and his nose was running, he was panting and huffing but kept saying "godamn this is some good friggin pork chops. i cant stop eating it even though my face is on fire"
lol

 

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