Saturday, April 3, 2010

Blackened Catfish Burritos - a weekend recipe

Here is a San Francisco-style burrito with a Cajun twist. It has my comfort food guarantee.




BLACKENED CATFISH BURRITOS

Ingredients
• 4 catfish filets
• 8 large flour tortillas, steamed
• rice, cooked
• red beans, cooked
• Cajun spice
• 1 cup butter
• Avocado, chopped
• Tomato, chopped
• Lettuce, shredded
• Tabasco Sauce, to taste

Directions

Heat a cast-iron skillet at least ten minutes, the hotter the better. Dip catfish in butter, coating both sides liberally. Sprinkle Cajun spice evenly on both sides of the fish. Cook quickly over high heat until the underside forms a crust, and then flip the filet, letting it cook and form a crust. This doesn’t take long so be careful not to burn the fillets. Slice each filet down the middle, into eight pieces.

Drain your ingredients. You don’t want a soggy burrito. Build your burrito by adding ingredients to a large flour tortilla in this order: rice, beans, lettuce, avocado, and tomato. Add blackened catfish last, along with Tabasco Sauce to taste, and then roll that puppy up. Wrap the burrito in foil to give it structure. Serve on a festive plate along with chips and salsa on the side. Enjoy.
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Born near Black Bayou in the little Louisiana town of Vivian, Eric Wilder grew up listening to his grandmother’s tales of politics, corruption, and ghosts that haunt the night. He now lives in Oklahoma where he continues to pen mysteries and short stories with a southern accent. He is the author of the French Quarter Mystery Series set in New Orleans and the Paranormal Cowboy Series. Please check it out on his AmazonBarnes and NobleKobo and iBook author pages. You might also like to check out his website.

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