Cast-Iron Blackened Catfish with Creamy Cajun Okra

By Sprig Originals ✓ · cooked up in Sprig

Catfish fillets get a heavy coat of homemade blackening spice and hit a screaming-hot cast-iron skillet until the crust is dark, smoky and crackling. Alongside, fresh okra is seared with bacon, celery and green pepper, then loosened into a silky cream sauce with a squeeze of lemon. It eats like a Delta fish fry with none of the cornmeal — all fat, spice and smoke.

Ingredients

• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 1/2 tsp kosher salt
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp freshly ground black pepper
• 3/4 tsp cayenne pepper

• 4 catfish fillets (about 6 oz each)
• 2 tbsp avocado oil
• 4 tbsp unsalted butter
• 1 lemon, cut into wedges

• 4 slices thick-cut bacon, chopped
• 1 lb fresh okra, stems trimmed, halved lengthwise
• 1 green bell pepper, diced
• 2 stalks celery, thinly sliced
• 3 cloves garlic, minced
• 2 oz cream cheese, cut into pieces
• 1/2 cup heavy cream
• 2 tsp Louisiana-style hot sauce (vinegar and pepper only)
• 1 tbsp fresh lemon juice
• 3 scallions, thinly sliced
• 1/2 tsp kosher salt

Instructions

1. Stir the smoked paprika, garlic powder, onion powder, 1 1/2 tsp salt, thyme, oregano, black pepper and cayenne together in a small bowl. Set aside 1 teaspoon of the mixture for the okra.
2. Pat the catfish fillets completely dry with paper towels, then coat both sides generously with the remaining blackening spice, pressing it in. Let the fish sit at room temperature while you cook the okra.
3. Set a 12-inch cast-iron or heavy skillet over medium heat and cook the chopped bacon for 6 to 8 minutes, stirring, until the fat has rendered and the bacon is crisp. Lift the bacon out with a slotted spoon and set on a paper towel, leaving the fat in the pan.
4. Raise the heat to medium-high and add the okra cut side down in a single layer. Sear undisturbed for 3 minutes until browned, then stir in the bell pepper, celery, reserved 1 teaspoon spice mix and 1/2 tsp salt. Cook 4 minutes more, stirring occasionally, until the vegetables soften and the okra loses its sliminess.
5. Add the garlic and cook 30 seconds until fragrant. Stir in the cream cheese and heavy cream and simmer 2 to 3 minutes, stirring, until the sauce is smooth and coats the okra. Off the heat, stir in the hot sauce, lemon juice, most of the scallions and the crisp bacon. Transfer to a serving bowl and cover to keep warm.
6. Wipe the skillet clean, return it to high heat and add the avocado oil. Heat until the oil shimmers and just begins to smoke, about 3 minutes — turn on your vent fan or open a window.
7. Lay the fillets in the skillet, presentation side down, and cook without moving for 3 to 4 minutes until a dark, crusted char forms. Flip, add the butter in pieces around the fish, and cook 3 more minutes, spooning the foaming butter over the fillets, until the fish flakes easily and reaches 145°F at the thickest point.
8. Divide the creamy okra among four plates, top each with a blackened fillet, spoon over the browned pan butter, and finish with the remaining scallions and a lemon wedge.

Chef's tips

Nutrition (per serving, estimated)

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