Yes! We can get good, clean, pond-raised catfish from Louisiana in California. We get it overnighted to us, and I love it. Unlike the reputation of farm raised fish (which I will address in detail on another day) you WANT farmed catfish. Trust me. Unless you are a backwoods Cayenne Bayou sort who lives on a wood planked pier deep in the Louisiana swamp (and I happen to know that none of my nine followers, nine voters and 4 commentees fit this description) ..you are going to want to buy the clean, mild, farmed catfish for your table.
I made ours very simply. I created a quick blackening dry rub, pulled the butter out along with my brand new nonstick frying pan, dusted the fish with some salt and pepper, melted the butter in the hot HOT frying pan, dusted the fish with the cayenne blackening rub, placed the fish in the sizzling butter (about a tablespoon) and 4 minutes on each side later pure, scrumptious, white, flaky and mild catfish on the table. Just watch your heat. I turned it down to medium after a couple of minutes on the first side. Here's the rub recipe:
A teaspoon of each, and mix it all together in the bowl:
Cayenne Powder
Garlic Powder
Onion Powder
Black or Lemon Pepper
Salt
Rosemary
Thyme
Sage
*You can always buy the pre-made blackening seasoning
In Santa Barbara we have really extraordinary markets that carry everything. You name it, I can get it. I love the plastic baggy dried herbs at Santa Cruz Market in Santa Barbara. The herbs are all $1.00 so we're not talking about an expensive or exotic habit. I collect them and love to create my own powdery rubs for just about everything. I'll take a photo of my collection so you can see what I'm talking about. If you are ever wondering what to get me for my birthday, the hint has been dropped.
I made ours very simply. I created a quick blackening dry rub, pulled the butter out along with my brand new nonstick frying pan, dusted the fish with some salt and pepper, melted the butter in the hot HOT frying pan, dusted the fish with the cayenne blackening rub, placed the fish in the sizzling butter (about a tablespoon) and 4 minutes on each side later pure, scrumptious, white, flaky and mild catfish on the table. Just watch your heat. I turned it down to medium after a couple of minutes on the first side. Here's the rub recipe:
A teaspoon of each, and mix it all together in the bowl:
Cayenne Powder
Garlic Powder
Onion Powder
Black or Lemon Pepper
Salt
Rosemary
Thyme
Sage
*You can always buy the pre-made blackening seasoning
In Santa Barbara we have really extraordinary markets that carry everything. You name it, I can get it. I love the plastic baggy dried herbs at Santa Cruz Market in Santa Barbara. The herbs are all $1.00 so we're not talking about an expensive or exotic habit. I collect them and love to create my own powdery rubs for just about everything. I'll take a photo of my collection so you can see what I'm talking about. If you are ever wondering what to get me for my birthday, the hint has been dropped.
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