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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (203g) Recipe makes 6 servings The following items or measurements are not included below: 2 teaspoons lemon pepper |
||
| Calories 498 | ||
| Calories from Fat 387 | (77%) | |
| Amount Per Serving | %DV | |
| Total Fat 43.1g | 66% | |
| Saturated Fat 22.3g | 111% | |
| Monounsaturated Fat 13.7g | ||
| Polyunsaturated Fat 3.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 156mg | 52% | |
| Sodium 1058mg | 44% | |
| Potassium 563mg | 16% | |
| Total Carbohydrate 2.6g | 0% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 0.6g | ||
| Protein 25.6g | 51% | |
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Blackened Catfish
By: ratherbeswimmin'
Apr 22, 2002
This recipe came from a New Orleans restaurant. Oh so good and love the spices.
SERVES 6
Ingredients
- 2 tablespoons paprika
- 2 1/2 teaspoons salt
- 2 teaspoons lemon pepper
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons ground pepper
- 1 1/2 teaspoons dried basil
- 1 teaspoon onion powder
- 1 teaspoon thyme
- 6 catfish fillets
- 1 cup unsalted butter, melted
Directions
1
Heat a large cast iron skillet (recommended) or heavy aluminum skillet over high heat for 10 minutes.2
In a small bowl stir together first 8 ingredients.3
Dip catfish into melted butter and coat both sides of fish with spice mixture, using about 1 T spice mixture for each fillet.4
Place fish on waxed paper.5
Place 3 fillets at a time in hot skillet.6
Drizzle each fillet with 1 T melted butter.7
Cook over high heat about 2 minutes per side or until fish flakes easily.8
Serve immediately.
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- Course > Main Dish
- Main Ingredient > Seafood > Fish > Freshwater > Catfish
- Cuisine > North American > United States > Southern > Cajun
- Preparation > Time to Make > < 30 mins
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- Occasion > Dinner Party
- Occasion > Holiday/Event > Non-Religious > Kwanzaa
- Occasion > Taste/Mood > Spicy
Featured Reviews for This Recipe
From: Simplesam
On Oct 9, 2008
Fast, easy, but WAY too salty. It killed some of the pleasure in eating this dish. When I looked back over ingredients and saw 2.5 tsp of salt PLUS the salt in lemon pepper was just too much. Next time I'll try 1 or 1.5 tsp of salt.
From: MaddieLC
On Jul 8, 2008
This was very tasty! Could have used a little more spice, I think I'll add cajun seasoning next time. Yum!
From: mariav23
On Mar 5, 2003
Ohhh lala! This was very good. I also substituted the lemon pepper with cajun seasoning. Awesome blackened seasonings and there was enough for the 6 fillets I used. Tastes better than any I have had at a restaurant. Filled our house with a wonderful smell that lingered. It is nice to know that we can have New Orleans cuisine right here at home. 5 stars all the way, baby.
From: Velouria
On Jul 29, 2003
I have eaten this dish in restaurants and have always wanted to make this at home. It was the easiest fish recipe I've ever prepared. Of course, I've always worried about making it at home because I've been warned about the indoor smoke. Yes, this dish creates quite a smoke cloud in my home, but it is sooo worth it. Just turn on your range/exhaust fan and enjoy!
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