8/18/2018 – This was an impromptu cook as we had been packing all day getting ready for the move to the farm and our next trip next week. I made the second trip to Home Depot and stopped by Hong Kong on the way home and bought a catfish that they cleaned and filleted. As the cast iron is all packed we cooked them in the large flat Calphalon skillet with the glass lid and that worked well.
- Melted about 4 Tbs of butter with maybe 1/2 cup of olive oil in the skillet.
- Shook on both sides liberally our “Blackening inspired by Paul Prudhomme“
- Let them saute in the rather deep butter/oil with the temp not to a frying level but hot so they sizzled slowly. Turned several times and, when flaking was easy to see in the centers, we took them out.
- Prepared 3-minute grits with some salt and 2T butter.
- When they were done, we shook on a layer of grated pepper jack cheese, stirred it in gently, then a second layer and stirred it in.
Served the filet next to the grits with a drizzle of the dark, spicy butter/oil from the skillet on the grits. The meal was very good, rich but not heavy, and not very spicy. The grits did a nice job of dampening what heat remained after the hot butter/oil.