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Creole broiled catfish

All Photos: Ryan Hughley

Creole broiled catfish


Learn to make soul food scholar Adrian Miller's Creole broiled catfish

Get a taste of soul food scholar Adrian Miller's simple, spiced Creole catfish with this recipe from his award-winning book, "Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time."

Miller's book, "Soul Food," tells the inspiring and often neglected story of South cuisine's roots within black America. This James Beard Award-winning book masterfully weaves together personal, family and historical narratives all while giving readers recipes that they'll want to bring to the tables of their own home. 

While Miller spends a substantial amount of time giving some much needed attention to the lesser-appreciated soul food staples (looking at you chitterlings), one recipe in particular is a crowd pleaser for almost any Southerner worth their Lawry's Seasoned Salt — catfish. 

Catfish is a Southern delicacy. Whether breaded and fried or gently baked, it is a regional favorite that can be served in po'boys, alongside hushpuppies and, of course, next to crispy french fries. This freshwater fish is prized for its meaty texture and relatively mild flavor. Because of its ready availability, catfish is also incredibly affordable, making it the perfect fish to reach for when preparing some of the more demanding Southern dishes. 

In his recipe, Miller marries catfish with a blend of seasonings and a nice quick stint under the hot flames of a broiler. And don't worry, if you're generally not a fan of catfish, you can certainly substitute tilapia filets instead. Creole Broiled Catfish 
Note: Tabasco Seasoned Salt isn't always available in stores. Feel free to use any Creole you can find. Zatarain's or Tony Charchere's are equally good here.
Serves: 4

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. 

Author image

Ryan Shepard is the editor-in-chief at Southern Kitchen. Though originally from Los Angeles, she has lived in Atlanta since early 2017 and cannot imagine calling any other city home (except maybe New Orleans). Before joining Southern Kitchen's staff, Ryan worked on Capitol Hill in Washington, D.C. on public policy issues. When she's not at work, she enjoys hunting down the best Mexican food in the city and drinking whiskey, obviously.