Blackened Catfish With Crab Claw Cream Sauce

[TNJAKE]

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Damn Jake that looks really good! I would be all over that. Been craving catfish for a couple weeks now and this one just did me in. Never done it on the flat top so that should be on tap for sure. Nice cook and love that crab cream sauce!

Thanks John it was delicious for sure. Give it a try

 

[tander28]

Wow that looks amazing--great work!

 

[TNJAKE]

Wow that looks amazing--great work!

Appreciate it bud

 

[JLeonard]

Mercy! I can taste that through the pics. Strong work Sir.
Jim

 

[TNJAKE]

Mercy! I can taste that through the pics. Strong work Sir.
Jim

Lol thanks Jim it was delicious for surr

 

[Inscrutable]

Wow ... as much I love blackened catfish, I might want a milkshake glass of that crab cream sauce!

 

[GaryHibbert]

Now that's a meal I could REALLY enjoy. Great job Jake.
Gary

 

[BrianGSDTexoma]

Oh My God Jake! That's what I call Off The Chain! I dearly love Blacken Catfish and that just Phenomenal!

 

[gmc2003]

I missed this one altogether, and I'm glad it got revisited. Man that looks fantastic Jake. Sign me up. I'll be making this in the very near future.

Point for sure
Chris

 

[Winterrider]

Yes this slipped by me also. That looks like an absolutely beautiful plate. Nicely done . . .

 

[BrianGSDTexoma]

Thanks JJ my original plan for the sauce was crawfish tails but forgot to thaw them. Flatiron has a bunch of stuff you'd love. Pretty reasonable prices as well

Been wanting to try this but crab to high than reading through your post seen you mention crawfish which I have plenty. Going on the menu.

 

[TNJAKE]

Been wanting to try this but crab to high than reading through your post seen you mention crawfish which I have plenty. Going on the menu.

Yes sir I actually prefer crawdads over crab

 

[SmokinVOLfan]

Jake you are a true cocksman and a scholar. This meal/post looks just as good as it did two years ago. Get it on the carousel!

 

[TNJAKE]

Jake you are a true cocksman and a scholar. This meal/post looks just as good as it did two years ago. Get it on the carousel!

#oldthreadslivesmatter

 

[JckDanls 07]

OK.. So I did it ''Your Way'' ... Learned a few things along the way (which is always the goal)...

I used Tilapia instead of catfish (I know, but it was on BIG Sale) ...

Next time I will let fillets come up to room temp before dredging in butter... The fillets were so cold that the butter solidified (hardened) after dredging and then just flaked right of the fish when touched/moved ... So when it fell off all the seasoning went with it... Sprinkled more seasoning on the now not covered with butter fillets... Tried to compensate by using a big puddle of butter (all the hardened butter left in the pan) on the griddle ... So next time I will let fillets come to room temp first...

Cooking... I wasn't running hot enough to get any crisp to it by the time it cooked through... But also I think the BIG puddle of butter didn't help any ... So higher heat and less butter on the griddle next time...

BUT... Damned it they still weren't good... My wifes son said Tilapia is the worst fish there is... Was wrinkling his nose up ... He ate 2 1/2 fillets and said WOWWWWWW... these are damned good, I LIKE IT ....

Sorry.. but those that know me know I don't really do pictures...

Thanks for thread @TNJAKE

 

[TNJAKE]

Glad it ended up tasting good and that you learned some stuff. Key is melted butter dip, season and straight on a hot griddle. I tend to run the griddle hotter than I do for most stuff. Griddle butter can be about a pat per fillet. Don't need a ton. Cooks quick. If the griddle is hot enough to brown the butter then you did it right. Glad you tried it and has some success Keith