Catfish Cookout For The 4th

Here's a 4th of July campfire recipe fit for a king. All you need is a cast iron skillet, a bed of embers and a mess ‘o catfish.

Put the spice mix together at home, before you take off for the long weekend, and the rest will take you just a few minutes. If open-fire cooking isn't your thing, use a campstove or cabin stovetop for a heat source.

Mustard-Blackened Catfish

Spice Mix

1 tablespoon Cajun blackened seasoning mix

1 teaspoon yellow mustard seeds, crushed*

1 teaspoon brown mustard seeds, crushed**

1 teaspoon ground mustard

1 teaspoon dried thyme

1/4 teaspoon salt

1/4 teaspoon pepper

Catfish

1/4 cup butter, melted, divided

4 (5- to 6-oz.) catfish fillets, patted dry

2 teaspoons red wine vinegar

1 1/2 tablespoons chopped fresh parsley

1. Combine all spice mix ingredients in small cup. Reserve 4 teaspoons of the melted butter in small cup; place remaining butter in shallow bowl. Lightly dip catfish in butter; place on small rimmed baking sheet. Sprinkle with spice mix.

2. Heat large cast-iron skillet over medium-high heat until very hot, about 5 minutes. Add catfish, in two batches if necessary. Carefully spoon 1/2 teaspoon of the reserved butter over each fillet. Cook 3 to 4 minutes or until well-browned but not burned. Turn; spoon an additional 1/2 teaspoon reserved butter over each fillet. Cook 3 to 4 minutes or until fish just begins to flake. Remove; immediately sprinkle with vinegar and parsley.

4 servings.

*Crush mustard seeds in a spice grinder, or in plastic bag with flat side of meat mallet.

** Brown mustard seeds are smaller but more pungent than yellow mustard seeds. They are common in Indian cooking. If unavailable, substitute yellow mustard seeds.

Here's another killer cat recipe!


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