Main Dish Fish and Shellfish: Barlow's Blackened Catfish | Submitted By: Jeff Barlow

2 teaspoons cayenne pepper2 teaspoons lemon pepper2 teaspoons garlic powder2 teaspoons salt2 teaspoons pepper1 pound catfish fillets2 tablespoons butter1 cup Italian-style salad dressingPreheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. In a shallow, medium bowl, mix cayenne pepper, lemon pepper, garlic powder, salt and pepper. Brush both sides of catfish fillets with butter. Rub fillets with the cayenne pepper mixture on both sides. Heat a large heavy skillet over medium-high heat until really hot. Add fillets, and fry approximately 2 minutes on each side, until slightly blackened. Arrange blackened fillets in a single layer in the prepared baking dish, and coat with Italian-style salad dressing. Bake 30 to 35 minutes in the preheated oven, until fish is easily flaked with a fork. Amount Per Serving  Calories: 471 | Total Fat: 41.5g | Cholesterol: 72mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 471

Total Fat: 41.5gCholesterol: 72mgSodium: 1987mgTotal Carbs: 8.4g    Dietary Fiber: 0.7gProtein: 17.5g VIEW DETAILED NUTRITION
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Although good, I had to make some modifications to the dish (thank goodness I read the reviews first!). First, I used only half of the cayenne pepper called for and 1/4 tsp of salt (thought that was still almost too much considering other additions that I made). I added 1.5 tsp of Old Bay, 1 tsp paprika, 1/2 tsp of creole seasoning, 1 dash of seasoned salt, 1/2 tsp of Blackened Seasoning, and 2 tsp onion powder. I used olive oil to coat the fillets instead of butter and used just enough italian dressing to lightly coat the fillets (maybe a teaspoon for each fillet, it helps to keep the fish from drying out.) Make sure that you open the windows during the blackening process, as stated in earlier reviews! Even the dog left me in the kitchen when the smoke got thick! I served it on top of some old-fashioned dirty rice, and my boyfriend really enjoyed it. He had the rest for lunch and it was even hotter the next day! He claimed that he had to sit on a wet towel to cool off! Overall, the recipe is a great starting point for blackened catfish. Was this review helpful? [ YES ]
51 users found this review helpful Although good, I had to make some modifications to the dish (thank goodness I read the reviews... This was a fantastic recipe, but fairly spicy, and I even decreased the amount of cayenne pepper by 1/2 teaspoon. If you can't handle really spicy food, I'd suggest using about 3/4 teaspoon total cayenne pepper. After reading reviews, I also only used a dash of salt and black pepper instead of the full amount called for, and seared the fillets in olive oil instead of butter. NOTE: Make sure that when you do the blackening part, you do it in a well ventilated area. There is a lot of smoke and strong vapors from the pepper, so be careful. I served this with corn on the cob, hush puppies, and honey roasted red potatoes (recipe found on this site). Absolutely delicious, will definitely be making this one again. Thanks! Was this review helpful? [ YES ]
35 users found this review helpful This was a fantastic recipe, but fairly spicy, and I even decreased the amount of cayenne... This is one spicy dish, but we love spicy food, so that was fine. Well, at least I love it, and Jeanne puts up with it. First, I think for one pound of fish, you could cut the spices in half, one teaspoon of each should be plenty. I use two, and had a lot left over, and I really coated the fish. Second, as someone else mentioned, watch out for the fumes when frying. Open the windows, and turn on the exhust fan, you are going to need it. The secret to this recipe is of course the Italian dressing. It seems to take away some of the heat, but still leaves a nice bite and great flavor. I will be doing this one again, perhaps with a differant fish next time. Was this review helpful? [ YES ]
12 users found this review helpful This is one spicy dish, but we love spicy food, so that was fine. Well, at least I love it,...

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