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Cajun Blackened Catfish
You can’t do comfort food without talking about the Southern Creole influence, and nothing says Creole quite like blackened catfish. What we love about this meal is the classic combo of heavily seasoned seafood and potatoes. Here, Chef Chris takes blackening spice and some fresh fillet of catfish, sears it on the plancha with some butter, then plates it atop his homestyle caper-dill potato salad. Chef highly recommend heating this meal in the microwave.
Nutritional facts
Protein
28g
Carbs
34g
Calories
490
Fat
26g
Ingredients
Acetic Acid, Canola Oil, Capers, Catfish, Celery, Dijon Mustard, Dill, Extra Virgin Olive Oil, Grain Mustard, Italian Parsley, Mustard Seed, Organic Distilled Vinegar, Organic Vinegar, Potatoes, Red Bell Peppers, Red Wine Vinegar, Salt, Shallots, Sodium Bisulfate , Soybean Oil, Sunflower Oil, Vinegar, Water
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About Chris Ratel
Chris Ratel has been working with food since the age of 13. He attended the School for Food and Hotel Management in NYC and worked with Park Hyatt Hotels for years. He also worked in NYC staples such as Sardis on Broadway, Lundi Brothers in Brooklyn and the Oyster Bar in Grand Central Station. Chris presently works privately for clients and caterers in the NYC and Hudson Valley areas. Residing both in the Hudson Valley area and Brooklyn, he has developed a strong appreciation for food in its simplest, most organic form and hands-on knowledge from the local farmers and purveyors who are growing it.
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