Pan-Blackened Catfish with Maque Choux and Remoulade

Flaky catfish fillets perfectly blackened with a spicy crust, served with a vibrant and creamy Maque Choux corn dish and a tangy homemade Creole remoulade sauce.

• Prep: 40 min
• Cook: 30 min
• Total: 1 hr 10 min
• Servings: 7
• Cuisine: Cajun
• Difficulty: Hard
• Cost: $6.55/serving

Dietary

• Nut-Free
• High-Protein

Tags

• spicy
• savory
• tangy
• sauté
• fresh
• special occasion

Ingredients

• 7 catfish fillets (6-8 ounce each, patted very dry)
• 0.75 cup unsalted butter (melted, plus 2 tablespoons solid)
• 0.5 cup blackened seasoning
• 6 slice bacon (thick-cut, diced)
• 7 corn on the cobs (fresh, kernels removed)
• 1 yellow onion (large, diced)
• 1 green bell pepper (large, diced)
• 2 celeries (diced)
• 4 clove garlic (minced)
• 1 cup heavy cream
• 0.5 cup whole milk
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 0.25 cup fresh chive (chopped)
• 1 cup mayonnaise
• 0.25 cup Creole mustard
• 2 tablespoon lemon juice
• 1 tablespoon Worcestershire sauce
• 1 tablespoon hot sauce
• 1 tablespoon dill pickle (finely chopped)
• 1 tablespoon fresh parsley (finely chopped)
• 2 teaspoon caper (finely chopped)
• 0.5 teaspoon Creole seasoning

Instructions

1. Prepare the Zesty Remoulade: In a medium bowl, combine 1 cup mayonnaise, 1/4 cup Creole mustard, 2 tablespoons lemon juice, 1 tablespoon Worcestershire sauce, 1 tablespoon hot sauce, 1 tablespoon finely chopped dill pickle, 1 tablespoon finely chopped fresh parsley, 2 teaspoons finely chopped capers, and 1/2 teaspoon Creole seasoning. Whisk until well combined. Cover and refrigerate for at least 30 minutes for flavors to meld.
2. Prepare the Maque Choux: In a large skillet or Dutch oven, cook 6 slices diced thick-cut bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving the bacon fat in the skillet.
3. Add 1 large diced yellow onion, 1 large diced green bell pepper, and 2 diced celery stalks to the bacon fat. Cook, stirring occasionally, until vegetables are softened, about 8-10 minutes. Add 4 cloves minced garlic and cook for 1 minute more until fragrant.
4. Stir in the fresh corn kernels. Cook for 5-7 minutes, stirring occasionally, until corn is slightly tender-crisp. Pour in 1 cup heavy cream and 1/2 cup whole milk. Bring to a gentle simmer, then reduce heat to low and cook for 5-7 minutes, or until the liquid has slightly thickened. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Stir in the crispy bacon pieces before serving. Keep warm.
5. Prepare the Catfish: Pour 3/4 cup melted unsalted butter into a shallow dish. Sprinkle 1/2 cup homemade blackened seasoning generously onto both sides of each catfish fillet, pressing gently to adhere.
6. Heat a large, heavy-bottomed cast iron skillet over very high heat until it just begins to smoke (about 5-7 minutes). Add 2 tablespoons solid unsalted butter to the pan. Immediately dip one side of a seasoned catfish fillet into the melted butter, then place it seasoned-side down in the hot skillet.
7. Cook for 2-3 minutes per side, depending on thickness, dipping the second side into butter before flipping. The fish should develop a deep, dark crust. Cook in batches, adding more butter as needed and wiping out any excessively burnt residue between batches. Do not overcrowd the pan.
8. Serve the hot, blackened catfish fillets immediately alongside generous portions of warm Maque Choux. Drizzle the fish with the zesty Creole remoulade or serve it on the side for dipping. Garnish with fresh chives (if using).

Notes

Blackening requires extreme heat and produces smoke; ensure good ventilation or consider cooking outdoors. Patting the fish very dry is crucial for a crisp crust. Do not overcrowd the pan, as this lowers the temperature and steams the fish instead of blackening it.

Nutrition (per serving)

• Calories: 1100
• Protein: 70 g
• Carbohydrates: 45 g
• Fat: 75 g
• Fiber: 6 g
• Sodium: 1200 mg
• Saturated Fat: 25 g
• Sugar: 10 g
• Cholesterol: 280 mg