Lisa Food Blog: Wednesday
I live in a small rural town in South Louisiana that once in it’s history had 7 fish plants. But as time changed they all have closed. But you can still catch Catfish in the river. That’s why our town is the Catfish Town of our area. Lisa
CREOLE BROILED CATFISH
8 catfish fillets
1/4 cup extra-virgin olive oil
1 tablespoon Lawry’s Seasoned Pepper
1 tablespoon Lawry’s Garlic Powder with Parsley
1 tablespoon Tabasco Seasoned Salt
Position a rack 5 inches below the heating element of a broiler and set the broiler to high.
Rinse the fish under cold running water and pat dry. Brush both sides with the oil and arrange in a single layer on a rimmed baking sheet lined with aluminum foil.
Mix together the seasoned pepper, garlic powder, and seasoned salt in a small bowl. Sprinkle half of the spice mixture over one side of the fish.
Broil for 5 minutes. Using a spatula, carefully turn flip the fish. Sprinkle with the remaining spice mixture. Continue broiling until the fish is opaque in the center, 3 to 5 minutes more. Serve immediately.