Blackened catfish
- Low in lactose
- Gluten free
Derived from ingredients – check the package label.
- Good for lunch
- Good for dinner
Spiced catfish seared to a dark aromatic crust.
4 servingsFinal yield 780 g
Ingredients
- 800 gFish, catfish, channel, farmed, raw
- 40 gButter, salted
- 8 gSpices, paprika
- 3 gSpices, pepper, red or cayenne
- 4 gSpices, cumin seed
- 12 gGarlic, raw
- 5 gSalt, table
Method
- Grate garlic and mix with paprika, cayenne, cumin and salt.
- Pat catfish dry and press spice mixture firmly onto both sides of four fillets.
- Heat butter to 180 °C in a cast-iron pan. Add two fillets with space between and sear 4 minutes.
- Turn fillets and sear 4 more minutes until fish flakes with a fork; sear the second batch the same way.
- Rest the fish for 3 minutes before serving.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 1,303.8 kcal
- Protein
- 125.1 g
- Fat
- 82.5 g
- Total carbohydrate (by difference)
- 11.8 g
- Total dietary fibre (USDA)
- 4.3 g
- Saturated fatty acids
- 31.4 g
- Sodium
- 2,994.2 mg
- Salt (sodium × 2.5)
- 7.5 g
Per serving
- Energy
- 325.9 kcal
- Protein
- 31.3 g
- Fat
- 20.6 g
- Total carbohydrate (by difference)
- 2.9 g
- Total dietary fibre (USDA)
- 1.1 g
- Saturated fatty acids
- 7.8 g
- Sodium
- 748.6 mg
- Salt (sodium × 2.5)
- 1.9 g
Per 100 g of finished food
- Energy
- 167.2 kcal
- Protein
- 16 g
- Fat
- 10.6 g
- Total carbohydrate (by difference)
- 1.5 g
- Total dietary fibre (USDA)
- 0.55 g
- Saturated fatty acids
- 4 g
- Sodium
- 383.9 mg
- Salt (sodium × 2.5)
- 0.96 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Fish, Milk
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal