Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun



The namesake for this blog was actually started on January 7, 2008 when I created a new You Tube account with the same channel name CajunChefRyan after I had captured a short segment of some Blackened Catfish on the outdoor grill.

Here is the link to the Cajun Chef Ryan You Tube Channel

Happy Eating,


Blackened Catfish

This is the Cajun favorite made popular by Chef Paul Prudhomme back in the early 1980’s. This version is done on the outside griddle atop mesquite coals.

6                   catfish filets
1/2  cup     olive oil
2      Tbsp   Cajun spice mix
2      tsp       Garlic salt
5      lb.        Mesquite charcoal

Prepare your grill with about 5 lbs. of charcoal and get them really hot, the coals should be white hot. Place a cast iron griddle flat top or skillet over the coals and allow it to get very hot, about 20 minutes. In the mean time coat the catfish filets with the olive oil then sprinkle the Cajun spice and garlic salt on each side of the catfish. Allow to sit for 15 to 20 minutes while the coals and griddle are getting hot.
Place the catfish with the rounded side down first onto the griddle and allow to cook until the sides start to turn white, about 6-8 minutes, then flip them with a metal spatula and cook another 6-8 minutes until flaky and cooked through. Remove to a serving platter, and serve with rice pilaf and a fresh vegetable.

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