Cajun Seared Fish Filets

Recipes / Cajun Seared Fish Filets

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Recipe

Looking for an alternative to fried fish, without losing all the flavor? Blackened fish is every bit as authentic as a classic Cajun fish fry! Whether you’re jonesing for catfish or drum, our blackened seasoning packs all the flavor, while keeping it on the lighter side.

Ingredients

  • 2 filets of your favorite fish
  • 2 Tbsp. Louisiana Fish Fry Cajun Blackened Seasoning
  • 1/2 stick of butter, divided

    PREPARATION

    Sprinkle Louisiana Fish Fry Cajun Blackened Seasoning on both sides of the fish filets. In a large sauté pan, bring 2 tablespoons of butter to a simmer. Place filets into skillet and sauté for 2-3 minutes until just starting to brown. Flip filets and cook for another 2-3 minutes until desired doneness is achieved. With heat off, add the remaining 2 tablespoons of butter and let melt slowly; swirling pan from side to side. Serve on top of a bed of dirty rice made with Louisiana Fish Fry Dirty Rice Mix for some “Louisiana Lagniappe.” Serve and savor!

    PRO TIPS

    Seafood Temperatures

    Keep all seafood below 40 degrees, in the coldest part of your refrigerator, for one or two days at most. Exceptions include live oysters, which can keep up to a week if stored cupped side down, wrapped in damp towels or newspapers. Live crawfish should be cooked on the day they’re purchased.

    Best Fish to Fry

    The best fish for frying tends to be lean and neutrally flavored, like catfish. (Oysters and peeled shrimp work great, too, of course!) Heartier fish like tuna and snapper are best for grilling or pan-searing.

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