Blackend Catfish

Growing up I really never knew about fish unless it was fried. Sure, there were other methods of cooking it, but I did not know about them. My dad loved fried catfish (still does). Thank goodness for my found love for cooking and curiosity to search out the best possible food ever. One of the dishes I really love is blackened food whether it is steak or seafood but my all time favorite is fish, mostly catfish. So I thought I would throw out a little recipe of mine just so I could JAC up your kitchen in the near future. Remember, this will work with all types of fish fillets.

Ingredients:
• 6 Catfish Fillets
• 1 Stick of butter (8 Tbsp.)
• ¼ Cup White Wine
• 1 Shallot diced fine
• Juice of One Lemon
• JAC’s TAILGATERS "FLING ON" CAJUN SEASONING

Directions:
1. Wash your fillets in cool water and set aside.
2. Butter Mixture: Melt butter in a bowl and add the juice of one lemon and mix well.
3. Dip your fillets in the butter mixture then generously coat with JAC’s TAILGATERS "FLING ON" Cajun seasoning on both sides.
4. Heat a black iron skillet or sauce pan until it’s very hot. Place the fillets in the skillet and cook for about two minutes on each side while moving the fillets around to prevent sticking.
5. Remove fillets from skillet.
6. While your skillet is still hot, add butter and shallot-sauté one minute
7. Remove skillet from the burner.
8. While skillet is still hot add white wine into the skillet and mix well. Then pour the mixture over the fillets and serve.