Digest Recipes: Culinary Inspiration


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Recipe by Andrew Cayuela

Large nonstick skillet 
Metal slotted spatula 
Cutting board 
Large mixing bowl 
Paper towel 


  • 1.5-2LB- Catfish fillets- fresh, not frozen 

  • -Blackening seasoning- (Cajun seasoning) Redfish magic is my favorite 

  • 1/8 C- finely chopped garlic 

  • 1-lemon sliced 

  • ¼ lb- butter or margarine mix  

  • 1qt – whole milk 

  • 1 TBS- Your favorite hot sauce 

  • ¼ C-fresh chopped parsley 


  • Mix the milk and hot sauce in a large mixing bowl and whisk together. Place fillets into the mixture and allow them to soak for about 30 minutes.  
  • After the fish has had time to marinate, remove it from the mixture and pat it dry with a paper towel. (As dry as possible.)
  • Heat olive oil in a nonstick skillet or cast-iron pan to searing temp (oil is moving freely and loose in the pan). Liberally Season catfish with blackening seasoning and carefully lay the fillets down in the oil. Less than half the fillet's height should be submerged in oil, and we are not deep frying this fish. Allow fish to cook until the flesh begins to firm, and the spices have caramelized, flip and repeat, remove filets from pan and set on a paper towel or plate to rest for a moment.
  • Drain all the remaining oil from the pan and add butter. Once the butter is melted, add the garlic and lemon slices. Return the fish to the pan, baste, and serve garnished with fresh chopped parsley. 

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