New Orleans BBQ Catfish
This New Orleans BBQ catfish dish is a spin on the classic BBQ shrimp dish found in the region, but made with bullhead catfish fillets instead of shell-on shrimp.
You could use any fish, but I really like the bullhead (mudcat) in this preparation.
As you’ll notice, this dish isn’t actually made on the barbecue, or have anything really to do with barbecue. The reason it’s called that is simply because of the red colour of the finished dish.
This dish is ready in less than 10 minutes, so have everything. you need within reach!
- Prep Time10 min
- Cook Time5 min
- Total Time15 min
- Yield2-4 servings
Ingredients
- 4 bullhead catfish fillets, boneless
- 1 lemon
- 1/4 cup (225g) butter
- 3 cloves garlic, minced
- 2 tablespoons (30ml) Worcestershire
- 2 bay leaves
- 1 scallion/green onion, sliced
- 1/2 tablespoon (8g) Cajun seasoning
- 1/2 teaspoon (0.5g) dried oregano leaves
- 1 teaspoon (2g) paprika
- 1/2 teaspoon (1g) smoked paprika
- 1/4 teaspoon (0.5g) black pepper
- 1/4 teaspoon (0.5g) cayenne peppers (more if you like it spicy)
Preparation
Cut each of the catfish fillets into thirds. Pat dry with a paper towel.
Cut the lemon in half lengthwise.
Take the first half lemon and slice half of it into thin half moon slices. Save the other half for its juice.
Take the second half lemon and cut it into wedges for serving/garnish.
Melt the butter in a skillet over medium heat.
Add the garlic, Worcestershire, bay leaves, scallion, and spices to the skillet.
Take the piece of lemon you saved for juice and squeeze it over the skillet, catching the seeds so they don’t go in.
Stir everything together well.
Add the fish pieces to the sauce in a single layer.
Cook over medium heat, uncovered, for about 1 minute.
Flip the fish pieces and cook for 1 more minute.
Give the whole pan a swirl, tossing everything together and coating the fish in sauce.
Check the thickest piece with a fork and see if it flakes easily. If so, then the dish is done. If not, cook for another 30 seconds to 1 minute and check again.
Serve immediately with crusty French bread, white rice, or dirty rice. Enjoy!
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