Recipes
Blackened Catfish with Corn Salsa
This blackened preparation, paired with a fresh corn salsa, combines bold spices with sweet and smoky flavors, celebrating the rich heritage of the South.
Catfish is a classic Southern favorite, deeply rooted in the fishing traditions of the region’s rivers and lakes. This blackened preparation, paired with a fresh corn salsa, combines bold spices with sweet and smoky flavors, celebrating the rich heritage of the South.
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients
- 4 catfish fillets
- 2 tbsp blackening seasoning
- 1 tbsp olive oil
- 2 cups corn kernels, cooked (garden or locally grown)
- 1 cup diced tomatoes (garden or locally grown)
- 1/4 cup red onion, diced (garden or locally grown)
- 1 tbsp lime juice (garden or locally grown)
- 1 tbsp fresh cilantro, chopped (garden or locally grown)
Instructions
- Rub catfish fillets with blackening seasoning. Heat olive oil in a skillet over medium-high heat and cook fillets for 3-4 minutes per side, until blackened and flaky.
- In a bowl, mix corn, tomatoes, red onion, lime juice, and cilantro to make the salsa.
- Serve blackened catfish with corn salsa on the side.