Name: Blackened Catfish with Harissa Mayo
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4
Ingredients: 1 tablespoon plus 1 teaspoon ground coriander; 2 teaspoons ground cumin; 1 teaspoon Chinese five-spice powder; 1/2 teaspoon cayenne; Kosher salt and finely ground black pepper; Four 10- to- 12-ounce skinless catfish fillets; 1/2 cup mayonnaise; 2 teaspoons harissa; 1 teaspoon grated lemon zest plus 1 1/2 teaspoons fresh lemon juice; 2 tablespoons olive oil; Cilantro leaves and lemon wedges, for serving

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.

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.

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Blackened Catfish with Harissa Mayo

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