|Cajun Blackened Catfish|
You can use raw fish fillets such as catfish, red snapper, tilapia, trout, etc. You can also use this blackening recipe for steak, but begin with slightly undercooked steak and use this recipe to finish cooking the meat while blackening. For best results, use a genuine Cajun spice blend, such as Slap Ya Mama from Evangeline Parish, Louisiana, or a seafood blackening seasoning.
Use a metal spatula to flip each fillet carefully. Expect to see even more smoke, and to remove the fish from the skillet and onto a platter within 1 minute.
Trout or other small/thin fish fillets will thoroughly cook in as little as 2 to 3 minutes total. With thicker fillets, remove them from the skillet within 3 minutes even if not yet completely cooked, because residual heat will finish cooking them on the serving plate within an additional minute or so. However if thicker fillets still are not fully cooked (easily flaking), you can finish them in a preheated oven at 350°F degrees -- but keep your eye on them so as to not overcook! Serve hot with lemon wedges, tartar sauce, remoulade, or cocktail sauce.
With steak or other meat, you follow the same steps but you can complete the cooking during the skillet blackening process, checking carefully for your desired doneness.