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15 responses to “Blackened Catfish with Maque Choux”

  1. steve

    Great post. Next time I run into a few extra catfish, I am thinking that this dish seems like the perfect outdoor project. In fact, I am thinking that the base of the turkey fryer would couple well with my big old cast iron pans.

    Otherwise, that turkey fryer only gets used for boils!

    I appreciate the history lesson, very informative.

  2. Marcus

    I rarely comment here, but I am compelled to do so today, if only to applaud you for the following sentences:

    Whatever happened to blackened fish? It lives on, in the menus of sad, corporate dungeons like Applebee’s or TGIFriday’s. Mention blackened redfish to a gourmand and they will invariably bring up sun-dried tomatoes and flower garnishes — the leg warmers and neon bracelets of 1980s cuisine.

    This is brilliant…

  3. Wayne

    Steve – Turkey fryer burner is perfect for this. Unless you have a restaurant quality range hood, doing it indoors is risky. I wrote this up years ago on this topic. http://www.bigbendsportsman.com/receipes/how_to_blacken_fish.htm

  4. Jason Brady

    Great history lesson. I remember the part about the fish becoming scarce, but wasn’t old enough to even think about eating at a place that charged $130 for a plate of fish. Come to think of it, I’m still not. That doesn’t mean we can’t live the life, even if our table cloth is plastic and held down with clothes pins!

    Every summer I make it a point to do this: Catch a respectable size cat 5-7 pounds. Not too big, not too small, but you want a big meaty filet. Buy a loaf of Italian bread cut in half long ways and scoop out most of the interior.Lather with Mayo, build a nest of lettuce and sliced tomatoes, blacken those two big filets, place them on the lettuce and tomatoes, squeeze of lemon, put the top on the loaf and slice up into 1/4’s. It’s summer on a bun. You need to big piece of fish to sand up to the rest of the sandwich or you’ll lose it in there.

    My seasoning is slightly different with garlic and onion. I was told when I was given this that this was the original blackening recipe from PP. Not sure if that’s true, but frankly don’t care b/c it’s so good!

    1 tablespoon sweet paprika
    2 1/2 teaspoons salt
    1 teaspoon onion powder
    1 teaspoon garlic powder
    1 teaspoon cayenne
    3/4 teaspoon white pepper
    3/4 teaspoon black pepper
    1/2 teaspoon dried thyme leaves
    1/2 teaspoon dried oregano leaves
    Directions:
    Combine all ingredients. Keep unused portion in tight container.

  5. Ricardo Rodríguez

    Hank, a doubt here, that has haunted me for years,

    When a recipe calls for green peppers, does it refers to bell peppers or chile peppers, ie. serranos?

  6. Ricardo Rodríguez

    Thanks Hank, that will help a lot, at least here.
    Best whishes.

  7. Jason

    I made this last night and it turned out great! Unfortunately the “fresh” corn in my fridge wasn’t and I subbed chickpeas. Guess you’d have to call that “Mock” Choux.

  8. Luke

    I’ve made this 3x now…one of my new favorites. My favorite rendition of the maque choux includes a roasted pablano instead of green pepper, and roasted shallot and onion. 2 ears of corn (grilled), 1 pablano, .5 shallot, and a very small onion is perfect for 2 servings.

  9. Dinner: Blackened Cajun Catfish and Moque Choux « thediynewlywed

    [...] I bought a bag of partial catfish filets/nuggets from Aldi a few weeks ago and decided it was taking up too much room in my freezer. A quick Pinterest search showed me this: Blackened Catfish from Hunter|Angler|Gardner|Cook.  [...]

  10. John Lane

    Don’t see any recent posts. I’m going to try this in a few hours. Got a iron skillet, a big fan in the window, couple of filets of a firm flesh fish that I’m partial to similiar to catfish. Don’t have all the spices called for so will improvise. Got a can of black beans that I doctor up with onions, garlic, chilis, and sausage, that and rice ought to do it.
    Don’t see blackened fish on the menu here in the Philippines.
    I’ll let you know.

  11. John Lane

    Well it’s two days later. I didn’t get the skillet quite hot enough, no smoke. The family liked it, I thought it might be to spicy for my children but no complaints from them. i’ve had blackened grouper in restaurants several time and this was every bit as good and when I adjust the heat I think it will be much better. I’m assuming that any white, firm fleshed fish will do well with this method.
    Thanks

  12. Tim

    I’d never had catfish before but had blackened chicken a few years ago, and saw catfish in the store. Wanted to try making it for years, finally got around to trying last night with the help of this article/recipe. Turned out great, smoke alarm didnt go off (thanks for the forewarning on the smoke) and I didnt destroy the cast iron pan. Tremendous success … Can’t wait to make it again.

    Think this would work with chicken breast?

  13. p

    came across the recipe on a google search and made the mauque choux for dinner last night – it was so delicious! i did add a little garlic to it but easily one of my new favorite sides. thank you!

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