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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (126g) Recipe makes 4 servings |
||
| Calories 232 | ||
| Calories from Fat 140 | (60%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.6g | 23% | |
| Saturated Fat 3.0g | 14% | |
| Monounsaturated Fat 9.0g | ||
| Polyunsaturated Fat 2.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 53mg | 17% | |
| Sodium 352mg | 14% | |
| Potassium 409mg | 11% | |
| Total Carbohydrate 4.3g | 1% | |
| Dietary Fiber 1.0g | 3% | |
| Sugars 1.2g | ||
| Protein 18.4g | 36% | |
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By: PaulaG
May 20, 2004
I have always been a fan of catfish. We lived in Baton Rouge, LA several years ago and I became a fan of blackened catfish. This is a wonderful recipe that is quick to fix.
SERVES 4
Ingredients
- 1 lb catfish fillet
- 2 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 teaspoon salt
- 1 teaspoon white pepper
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 2 teaspoons thyme
- 1 teaspoon paprika
- 1 teaspoon oregano
Directions
1
Place the fish fillets in a large bowl and drizzle olive oil over them, let stand for 30 minutes.2
Combine spices in a 9-inch pie plate.3
Heat a cast iron skillet upside down over high heat for 5 to 10 minutes or until very hot.4
Turn on vent fan during cooking to eliminate smoke.5
Using a hot pad, turn pan right side up.6
Remove fish fillets from oil and drain.7
Dip each fillet into seasonings and coat each side evenly.8
Put fillets in hot skillet and cook 2 to 3 minutes per side, turning only once.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Seafood > Fish > Freshwater > Catfish
- Cuisine > North American > United States > Southern > Cajun
- Preparation > Time to Make > < 60 mins
- Occasion > Taste/Mood > Spicy
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Trish the dish!
On May 21, 2008
Really great! Easy to do either on the grill or stovetop. Nice heat, but not too much. Served with tomato jam and was out of this world! Will be trying this on shrimp and chicken, too!
From: Ewalla
On May 9, 2008
I thought it was good but a little too spicy...we had to scrape off some of the seasoning after it cooked to eat it. I think I will cut back on the cayenne pepper next time.
From: Keri in AR
On Dec 9, 2004
This was a great recipe. Instead of catfish, I used salmon and shrimp. I have been looking everywhere for a blackened seasoning recipe and I've finally found the best! With the shrimp, I add butter and olive oil to the skillet and then the seasoning. I then tossed in the shrimp. we soak up the seasoning with toasted garlic bread. YUM!! We've cooked this recipe many times already.
From: Marsha D.
On Jan 21, 2005
I absolutely loved this recipe. I added basil,lemon pepper and a dash or two of seasoning salt to the seasonings and I squeezed a slice of lemon over catfish while in the cast iron skillet along with more melted butter.
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