Blackened Catfish

From: zaar junkie

On Jun 11, 2009

I thought this was a good recipe. I generally like spicy things, but I thought 1 tsp was just a bit much for the rub. If I make this again, I would reduce it to 3/4 tsp. Thanks for posting, it was first time cooking catfish, easy and yummy. EDIT: I used the leftover catfish in burritos the next day and they were great!

From: BakinBaby

On May 31, 2009

Out of the catfish world! Nice bite, but not too much. We have a glasstop stove, so I cooked in a hot skillet for the cooking time suggested. Delish. Made for an Epicurean Queen for ZWT5. My pic isn't as nice as nimz, so I'll just post to the forum. Will certainly make again.

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.