Blackened Catfish on Jalapeno Cornbread

Ingredients

Equipment Needed

• •10-inch cast iron skillet (for cornbread)
• •12-inch cast iron skillet (for blackening)
• •Instant-read thermometer
• •Metal fish spatula

Instructions

1. 1

   Preheat and prepare

   Set your oven to 425 degrees. Place a 10-inch cast iron skillet in the oven while it preheats. That hot skillet is essential for cornbread with proper crust. While the oven heats, pat your catfish fillets completely dry with paper towels and let them come to room temperature on a plate.

   Wet fish won't blacken properly. It will steam instead of sear. Take the time to dry those fillets thoroughly.
2. 2

   Build the blackening spice

   In a small bowl, combine the paprika, cayenne, garlic powder, onion powder, thyme, oregano, black pepper, white pepper, and salt. Stir until evenly blended. This makes about a quarter cup of spice, more than you need for four fillets, but having extra means you can season generously. Taste a tiny bit on your fingertip. It should hit you with heat, then complexity, then a savory finish.

   Adjust the cayenne to your taste. One tablespoon gives moderate heat. For milder palates, start with two teaspoons. For fire-breathers, go to two tablespoons.
3. 3

   Make the remoulade

   Whisk together the mayonnaise, Creole mustard, horseradish, hot sauce, capers, green onions, garlic, lemon juice, and paprika in a bowl. Taste it. The sauce should be tangy from the mustard and lemon, with a slow burn from the horseradish that builds in the back of your throat. Adjust salt if needed. Cover and refrigerate until you're ready to serve.

4. 4

   Mix cornbread batter

   Whisk the cornmeal, flour, sugar, baking powder, baking soda, and salt together in a large bowl. Make a well in the center. In a separate bowl, beat the buttermilk with the eggs, then stir in the melted butter. Pour the wet ingredients into the dry and stir just until combined. A few lumps are fine. Fold in the diced jalapenos. The batter should be thick but pourable.

   For more heat, leave some seeds in the jalapenos. For less heat, use only two peppers or substitute mild Anaheims.
5. 5

   Bake the cornbread

   Carefully remove the hot skillet from the oven. Add one tablespoon of butter and swirl to coat the bottom and sides. It will sizzle and foam immediately. Pour the batter into the skillet, spreading it evenly. The edges will start setting on contact. Bake 22 to 25 minutes until the top is golden and a toothpick inserted in the center comes out clean. The edges should pull slightly from the pan.

6. 6

   Season the catfish

   While the cornbread bakes, coat your catfish. Sprinkle the blackening spice generously over both sides of each fillet, pressing the spice into the flesh with your palms. Don't be timid. You want a thick, even coating that will form the crust. The fish should be completely covered, no bare spots visible.

7. 7

   Heat the blackening skillet

   Open your windows and turn on the exhaust fan. I mean it. Set a large cast iron skillet over high heat for a full five minutes. The pan needs to be brutally hot, the kind of hot that makes you nervous. When you hold your palm six inches above the surface and can only stand it for two seconds, you're ready. At Lagniappe, we use dedicated burners that get hotter than any home stove. Work with what you have, but commit to the heat.

8. 8

   Blacken the catfish

   Add two tablespoons of butter to the screaming-hot skillet. It will smoke immediately and may brown. That's fine. Lay two fillets in the pan, presentation side down. Do not touch them. Let the spices char against the butter for two to three minutes until you see the crust turn deep mahogany at the edges. Flip carefully. Add another tablespoon of butter around the fish. Cook another two minutes until the fish is just cooked through and flakes easily. Transfer to a plate. Repeat with remaining fillets and butter.

   If your smoke alarm goes off, you're doing it right. This technique creates smoke. There's no way around it. Embrace the chaos.
9. 9

   Assemble and serve

   Cut the cornbread into four generous wedges. Place each wedge on a plate, cut side up if you like to show off that jalapeno-studded interior. Set a blackened catfish fillet directly on top. Drizzle remoulade generously across the fish, letting it pool around the cornbread below. Finish with sliced green onions and a wedge of lemon for squeezing. Serve immediately while the fish is still crackling and the cornbread is warm.

Chef Tips

• •Farm-raised Louisiana catfish is what you want. It's consistent, clean-tasting, and sustainable. Wild catfish can have a muddy flavor depending on where it was caught.
• •Make the remoulade a day ahead if you can. The flavors marry overnight and the sauce thickens slightly. It keeps refrigerated for a week.
• •If you don't have two cast iron skillets, bake the cornbread first and keep it warm wrapped in foil while you blacken the fish. The cornbread holds heat beautifully.
• •The blackening spice blend keeps in an airtight container for months. Double the recipe and use it on chicken, pork chops, or shrimp.
• •For a lighter take, you can grill the catfish outdoors where smoke is less of a concern. Get your grill grates screaming hot and follow the same technique.

Advance Preparation

• •The remoulade can be made up to five days ahead and stored refrigerated. The flavor improves after a day.
• •The blackening spice blend keeps indefinitely in a sealed jar at room temperature.
• •The cornbread is best fresh but can be made earlier the same day and rewarmed in a 350-degree oven for ten minutes.
• •Season the catfish fillets up to two hours ahead and refrigerate, uncovered, to let the spices penetrate slightly.

Frequently Asked Questions

Nutrition Information

1 serving (about 400g)