Blackened Catfish With Maque Choux Recipe

This Blackened Catfish With Maque Choux Recipe is simple yet unique. 

In true Louisiana fashion, use Tabasco to add some heat to the maque choux in this blackened catfish recipe

A modification of a redfish recipe with Cajun succotash, this one won’t take all day in the kitchen, but is sure to raise eyebrows at the table. Goes well with white rice, which is a nice complement to the spicy catfish.


Serves: 4
Prep time: 10 minutes
Cook time: 20 minutes

Catfish Ingredients:

  • 4 catfish fillets
  • ½ cup melted butter
  • ½ cup Cajun seasoning
  • 1 teaspoon celery seed
  • 2 tablespoons sweet paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano

Maque Choux Ingredients:


  • 2 tablespoons butter
  • 1 small onion, chopped, about 1 cup
  • 1 green pepper, chopped
  • 4 cups corn kernels
  • 1 cup cherry tomatoes, sliced in half
  • Salt and Tabasco sauce to taste

Directions:

  1. To make the maque choux, heat butter in a sauté pan over medium-high heat, then add the onion. Sauté the onion for 1 minute, then add the green pepper.
  2. Sprinkle with salt and sauté 4-5 minutes, stirring often. Add corn kernels and cook another 10 minutes. Turn off heat and cover while preparing fish.
  3. To prepare the catfish fillets, melt the butter and pour the Cajun spices into a shallow dish. Dip fish fillets in melted butter, then dredge in Cajun spices.
  4. Cook fillets 2-3 minutes per side in a hot cast-iron frying pan. When you flip the fillets, add tomatoes and Tabasco to the maque choux.
  5. After the fillets are done, serve with the maque choux and enjoy.

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