Blackened Catfish with Cornmeal Waffles
Catfish’s white flesh cooks up flaky with a mild flavor that works well with a variety of seasonings. Using a no-salt blackening blend lets me control the saltiness but if you have a favorite, use it! Cornmeal waffles add a classic Southern touch, and the rich, slightly sweet sauce balances the spiciness. Don’t’ skip the gremolata – it rounds out the flavors with a lemony, herbal brightness.
Pat fillets dry and sprinkle lightly with Kosher salt on both sides; let stand 15 minutes. Drizzle both sides lightly with olive oil then lightly but thoroughly coat just the top side with blackened seasoning, gently rubbing into the entire surface. Preheat a large cast iron skillet over high heat. (If cooking indoors make sure to turn on the exhaust fan or cook on the grill outside – it will get smoky!) Add butter and rotate pan so butter melts quickly and evenly without burning, then immediately add the fillets, seasoned side down, and cook 1-2 minutes or until spices turn dark brown. Flip fillets and cook until fish flakes easily with a fork, another 1-2 minutes, adjusting cooking time depending on thickness of the fillets. Transfer fillets to a plate to prevent additional cooking and cover loosely with foil until ready to serve.
Yield: 4 servings
Time: 1 hour
Blackened Catfish
1 lb. catfish fillets (about 4 large)
Kosher salt
Extra virgin olive oil
Penzey’s Forward seasoning or your favorite salt-free blackening seasoning
1 Tbsp. unsalted butter
Cornmeal Waffles
Makes four 4” square waffles
¾ c. all-purpose flour
1/3 c. plus 1 Tbsp. medium grind cornmeal
½ tsp. salt
1 tsp. baking powder
½ tsp. baking soda
1 Tbsp. granulated sugar
1 ¼ c. full fat buttermilk
1 egg, beaten
2 ½ Tbsp. melted butter
In a medium bowl combine flour, cornmeal, salt, baking powder, baking soda, and sugar. In another medium bowl whisk together the buttermilk, eggs, and butter. Add the wet ingredients to the dry and beat briefly to combine (some small lumps are OK). Let stand 5 minutes. Heat a waffle iron, add batter to hot iron and cook until golden brown and crisp. To keep waffles hot until serving, put on a baking sheet in a preheated oven at 225° for 15-20 minutes.
Peppercorn Cream Sauce
2 c. heavy cream
¾ tsp. coarsely crushed red and green peppercorns
Kosher salt
In a medium saucepan over medium-low heat, bring cream to a gentle simmer. Reduce heat to keep at a simmer and let reduce by almost half (to 1 ¼ cups, about 15-20 minutes), watching to make sure it does not scorch. Stir in peppercorns and a pinch of salt and simmer 5 minutes.
Gremolata
½ tsp. fresh garlic, very finely minced
¼ c. finely chopped fresh parsley
2 tsp. finely chopped lemon zest
4 tsp. lemon juice
4 tsp. extra virgin olive oil
Pinch salt and black pepper
Combine all ingredients thoroughly and refrigerate until ready to use.
Catfish has been a staple in Southern cuisines since the Native Americans first prepared them centuries ago. Since it was prolific in lakes and rivers and easy and quick to prepare in large quantities, catfish fries became a traditional gathering. It appeared prominently on Philadelphia menus in the late 1800’s, and in the 1960’s became more popular with the development of commercial catfish farming.
Non-native freshwater blue catfish are one of several species found in Virginia. They eat almost anything including native fish and blue crabs and are considered an invasive species in the Chesapeake Bay. Adult blue catfish are not bottom feeders so they don’t taste muddy like other catfish species. A 4 to 5-pounder yields two fillets perfectly sized for individual portions.