North African Spice Blackened Catfish
Update a classic Southern catfish dish with North African spices and harissa-spiked mayonnaise.
- Level: Easy
- Total: 25 min
- Active: 10 min
- Yield: 4
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- Level: Easy
- Total: 25 min
- Active: 10 min
- 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.
