Today is National Catfish Day. Davey likes his catfish blackened! When you’ve had blackened, you’ll never go backened! Lake Shasta produces beautiful, big catfish. What is your preferred catfish bait?
Blackened Catfish Tacos with Mango Pico de Gallo
Four 8 oz. catfish filets
Canola oil
Unsalted butter
Fish Rub
2 tablespoons smoked paprika
2 tablespoons Old Bay seasoning
2 tablespoons dark brown sugar
4 teaspoons dried oregano
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons cumin
Kosher salt, to taste
1 teaspoon cayenne
Mango Pico de Gallo (recipe follows)
Lime wedges, for squeezing
Your favorite hot sauce
Corn or flour tortillas
Add the spices to a shallow dish and stir with a fork until combined. Pat the catfish filets dry with a paper towel. Then, dredge the filets in the rub mixture, shaking off any excess.
Preheat your Blackstone griddle or cast-iron skillet to medium-high heat. Add the canola oil and spread in an even layer with a spatula or twirl your skillet. Then, add the butter and spread it around until it is melted and foamy.
Place the filets on the hot griddle or skillet and cook on each side for about 3 minutes, until the fish is browned and flakes easily with a fork.
Warm or char your tortillas. Assemble your tacos with flaked fish and salsa. Top with a squeeze of lime, hot sauce and a pinch of salt.
Mango Pico de Gallo
1 red bell pepper, finely diced
1 jalapeno, seeds and membrane removed, finely diced
2 mangoes, finely diced
1 small red onion, finely diced
Cilantro leaves, finely chopped
1/4 cup lime juice
Kosher salt, to taste
Pinch sugar
Once everything has been diced, combine all ingredients in a bowl.
Stir ingredients together and enjoy or refrigerate until ready to serve.

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