Dredged in homemade blackening season, fillets of tender catfish are bathed in a sweet honey and lemon pan sauce. Serve over hot cooked rice with your favorite green vegetable to round out the meal.
Cajun Honey Catfish
(skillet blackened catfish + honey pan sauce)
What you need:
1 tablespoon paprika
2 teaspoon garlic powder
2 teaspoons dried thyme
2 teaspoons dried parsley
2 teaspoons dried oregano
1 teaspoon salt
½ teaspoon cayenne pepper
4 small (or 2 large) catfish fillets (1½ to 2 pounds)
¼ cup butter
1 tablespoon olive oil
¼ cup Savannah Bee Company® Tupelo Honey or your other favorite Savannah Bee Company® honey
2 tablespoons light brown sugar
1 tablespoon fresh lemon juice
Chopped fresh parsley and lemon wedges for garnish (optional)
What to do:
1. Wash Up!
2. Dredge the catfish: Stir together the paprika, garlic powder, thyme, parsley, oregano, salt, and cayenne pepper in a shallow dish. Dredge the catfish in the seasoning mixture, pressing to coat evenly.
3. Cook the catfish: Melt 2 tablespoons of the butter with the oil in a large skillet over medium-high heat. Add the catfish and cook 2 to 3 minutes on each side, or until it flakes easily with a fork. Remove the fish from the skillet and keep warm.
4. Make the pan sauce: Add the remaining butter to the skillet until melted. Stir in the honey, brown sugar, and lemon juice. Cook 1 minute or until the sauce is simmering.
To Serve: Pour the sauce over the catfish and sprinkle with parsley and a squeeze of lemon. Serve immediately.
Pro Tip: We love this dish served from the skillet on the table alongside a dish of hot red rice.