2 tablespoons canola oil
4 (8 ounce) boneless catfish fillets
4 tablespoons blackening spice (see previous post)
2 cups sunshot salsa
Cover the bottom of a cast iron skillet with the canola oil and place over high heat.
Dredge the catfish fillets in the blackening spice until thoroughly coated.
Cook the fish in the hot oil for 4-5 minutes on each side, until the fish is a rich, blackened red color.
Serve with generous amounts of the salsa. (recipe to follow)
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