Published on: 04/10/2026
This news was posted by Oregon Today News
Description

Blackening is a technique popularized by the Louisiana chef Paul Prudhomme, who originally used it on redfish, but it works equally well with catfish. The intense heat of a cast-iron skillet sears the Cajun seasonings, giving the fish a smoky, slightly crisp crust, while butter adds rich flavor and locks moisture into the fish. Whether paired with grits for brunch or served with a collard green gratin for dinner, this will be a staple.
News Source : https://www.oregonlive.com/nytcooking/2026/02/770752596-blackened-catfish.html
Other Related News
04/10/2026
Oregon State University has agreed to pay 475000 as part of a settlement with a blind stud...
04/10/2026
The new statute was unveiled outside T-Mobile Park on Friday morning
04/10/2026
Eugene 4J School District leaders say the tens of millions of dollars in reductions they a...
04/10/2026
Meet the Team at the William J Sweet Tennis Center We are excited to introduce the amaz...
04/10/2026
