Tony’s Southern Blackened Catfish with Cajun Cornbread by Chef Tony Negroni

Ingredients

• 4 catfish fillets (6 oz each), skin removed
• 2 tbsp olive oil
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper
• 1 tsp Salted Perfection Raleigh Select Blend
• 1 cup cornmeal
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 cup sugar
• 1 cup unsweetened almond milk (or other dairy-free milk)
• 1/2 cup vegetable oil
• 1 cup canned corn kernels, drained
• 2 large eggs
• 1 medium jalapeño, finely diced
• 1 small red bell pepper, finely diced
• 1 small onion, finely diced
• 2 cloves garlic, minced