Recipe: Soul Food
Blackened Catfish with Red Beans and Rice (Prep Time – 10Minutes/Overnight/Cook Time – 15 Minutes/2-3 Hours Respectively)
(Catfish is about $6/lb. and a pound of fish is a bigfillet)
As you or your company depends, serve based on the appetitesof your guests. But, this was a crowd favorite and it tends to raise yourtemperature…so keep the A/C on and have plenty of beer on hand to put out thefire!
Catfishfillets
DriedRed Beans (soak overnight!!)
BrownRice
Onion
GreenOnion
Parsley
Garlic
HamHock (for flavor)
OliveOil
Cayenne
ChiliPowder
BlackPepper
OnionPowder
GarlicPowder
Red Beans and Rice -
- First,make sure you soak those beans!! And over fill the bowl you’re keeping them in,because the beans will expand overnight!
- About3 hours before you are ready to cook the fish, heat up Olive Oil
- Onceheated, stir and sweat the Garlic and the Onions
- Stirin desired amounts of Cayenne, Black Pepper and Chili Powder
- Addin the Hock and completely cover with water and cover for an hour over low heat– this will release a lot of the flavor and create a “broth”
- Oncewater has simmered down and the Hock is peeking out of the water, add in beansand cover for another hour
- Checkthe beans often – add water as needed to keep the mixture moist and notsticking to the sides or the bottom
- Inthe last hour, add in chopped parsley and taste for needed seasonings
- Pouratop some steamed brown rice and add some fresh parsley – YUMMY!
Blackened Catfish – VERY EASY!!
- Mixtogether all dried spices in bowl – you should see mostly blacks and reds inthe seasoning dredge
- Rubspice mixture into the catfish fillet
- HeatOlive Oil in pan and add dredged fish to HOT oil – IT MUST BE HOT for theseasoning to adhere to the fish
- 3minutes per side and pop into baking dish and into oven at 350 for 10 – 12minutes, depending on thickness
- Servewith lemon wedge, next to beans and rice and a tall, cold glass of beer (ortwo)
