Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Blackened Catfish with Harissa Mayo
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- Level: Easy
- Total: 25 min
- Active: 10 min
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 646
- Total Fat
- 48 g
- Saturated Fat
- 8 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 48 g
- Cholesterol
- 183 mg
- Sodium
- 836 mg
This classic Southern catfish dish channels the flavors of Tunisian cooking with a simple harissa-spiked mayonnaise that comes together in minutes.
- Level: Easy
- Total: 25 min
- Active: 10 min
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 646
- Total Fat
- 48 g
- Saturated Fat
- 8 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 48 g
- Cholesterol
- 183 mg
- Sodium
- 836 mg
Ingredients
Directions
- Stir the coriander, cumin, five-spice, cayenne, 2 teaspoons salt and a few grinds of pepper together in a small bowl. Rub the spice blend all over the catfish.
- Whisk the mayonnaise, harissa, lemon zest, lemon juice, 1/4 teaspoon salt and a few grinds of pepper together in another small bowl.
- Heat 2 tablespoons of oil in a large and heavy skillet over medium-high heat. Once hot, add half the catfish and cook, flipping once, until well browned and cooked through, 4 to 5 minutes per side. Repeat with the remaining oil and catfish.
- Spread the harissa mayo on 4 plates and place the catfish on top. Serve with cilantro and lemon wedges.
