RECIPES
DELACATA | APPETIZERS | BAKED | GRILLED | FRIED | SAUTÉED | SANDWICH | TAILGATING
Catfish Deviled Eggs
READY IN:
PREP TIME:
COOK TIME:
SERVINGS:
30 m
15 m
15 m
6
INGREDIENTS
2 Simmons 5-7 oz. Fillets.
1 tablespoon olive oil.
1 dozen eggs, boiled, peeled, with yolks separated.
1 teaspoon Blackening Spice.
1/2 cup mayonnaise.
1 teaspoon Dijon mustard.
1 teaspoon Creole mustard.
2 tablespoons gherkins, finely diced.
1 tablespoon capers.
Salt and pepper to taste.
Fresh dill for garnish.
PREPARATION
Step 1
Drizzle both sides of catfish fillets with olive oil and sprinkle with blackening spice. Place fillets on grill rack or broiler pan rack.
Step 2
Grill or broil fillets about 4 inches from heat source for 2-3 minutes on each side, or until fish flakes easily when tested with a fork. Allow to cool to room temperature.
Step 3
Remove darkest edges of fillet for garnish. Flake remaining catfish into a bowl.
Step 4
Add egg yolks, mayonnaise, mustards, gherkins and capers to flaked catfish. Stir well and season with salt and pepper to taste.
Step 5
Fill each egg with catfish mixture and garnish with small pieces of catfish and fresh dill.