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


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!

North American Fisherman Top Stories