Best Blackened Catfish with Pontchartrain Sauce, #Quick Hit Video!

Pat down the catfish fillets.

Season both sides of the catfish fillets with Cajun seasoning.

Heat a skillet over medium-high heat and add 1 tbsp of olive oil.

Fry the catfish for about 3 to 5 minutes on one side until blackened.

Flip the catfish and cook for another 3 to 5 minutes until blackened and cooked through.

Remove the catfish from the skillet and set aside.

In the same skillet, add 6 tbsp of butter and let it melt.

Add 1/2 cup of diced white onion and 1/2 cup of diced green bell pepper to the melted butter and let soften.

Add 5 cloves of minced garlic and stir, cooking until fragrant.

Add 1/2 cup of mushrooms (after removing stems) and let cook down.

Pour in 1/2 cup of white wine and let it reduce.

Stir in 1 tbsp of rice flour to thicken the sauce.

Add 1/2 cup of cooked shrimp and 1/4 cup of lump crab meat to the sauce.

Season the sauce with black pepper and sea salt to taste.

Plate the blackened catfish over rice and top with the Pontchartrain sauce.

Serve with broccoli and cheese sauce.

Equipment Needed

Spice Level:

Dietary