Jax Fish House Blackened Catfish -

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Jax Fish House Blackened Catfish

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By Jax Fish House, Boulder, Colorado

Photo: Catfish Institute

Posted July 23rd, 2007

FabulousFoods.com Recommends: Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood, by Paul Johnson, (2007, Wiley)

Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood

Servings:	4
Author Notes:	This recipe comes to us courtesy of the Catfish Institute, from their wonderful cookbook "Catfish: An All American Restaurant & Recipe Guide." The recipe is a favorite at Jax Fish House in Boulder, Colorado.
Ingredients:	4 catfish fillets 1/2 cup paprika 1 tablespoon dried oregano 1 tablespoon garlic powder 1 teaspoon salt 1/2 teaspoons cayenne pepper 1/2 teaspoons black pepper 1/2 teaspoons celery seed vegetable oil for deep frying
Instructions:	Mix first 7 ingredients in a shallow dish or on a large piece of waxed paper. Roll catfish fillets in the seasonings to coat. Set aside on a waxed paper lined baking sheet. Fill a deep fryer or a large, deep skillet half full with oil and heat to 350°F on a deep frying thermometer (if you don't have a thermometer, you can test the oil by dropping a drop of water into it, if it sizzles, it's ready). Add catfish fillets, two at a time, and fry for 2-3 minutes on each side, or until golden brown and fish flakes easily when tested with a fork. Drain on paper towels to absorb excess oil.