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Creole-Broiled Catfish
recipe

Creole Broiled Catfish

Serves: 4

Hands On Time: 

Total Time: 

Ingredients

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

Instructions

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. 

Photo: Ryan Hughley


About the recipe

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. 

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.

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