1 of 2 photos
| 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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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 > < 30 mins
- Preparation > Equipment > Stove Top
- Occasion > Dinner Party
- Occasion > Holiday/Event > Non-Religious > Kwanzaa
- Occasion > Taste/Mood > Spicy
Featured Reviews for This Recipe
From: Shawn C
On Jan 17, 2009
this didn't work for me- wasn't the blackened i am used to- no heat. and for some reason the seasonings stuck to the bottom of the pan- that has never happened to me before. wish i could rate it better but this just wasn't to our liking.
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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