13 Reviews of Blackened Catfish

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.

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: ~Nimz~

On Oct 15, 2006

OMG this was fantastic. Loved the combination of spices and the cooking technique was right on for us. (Did get the house a little smokey but that was okay) thanks so much Paula.

From: mama's kitchen

On Sep 27, 2006

Fantabulous! This was very easy and tasty! It went together fast with little fuss and muss! My fave kind of recipe for a weeknight! I caught the fish myself so I wanted a special recipe for it! IT was a HUGE catfish that lived in our tank (pond). This recipe was the perfect choice. It came out perfectly and had a wonderful combination of seasoning that was just right! I would not change a single thing! Thanks for sharing this with all of us Paula!

From: blgpts

On Mar 13, 2007

this was real good, but next time I will cut back on the cayenne pepper. I didn't heat my skillet upside down either, but got it hot right side up. Try it, you'll like it.

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: 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: TheGrumpyChef

On May 31, 2009

This was my first try at blackened catfish, and the 1 teaspoon of cayenne pepper concerned me. So, to be sure my lips wouldn't catch fire, I only used 1/2 teaspoon of cayenne. Which turned out to be perfect for us. We have so much catfish on hand, and this is going to be a great alternative to the fried we have always had before. Thanks PaulaG for the recipe and great directions. Made for ZWT5 for the Saucy Senoritas.

From: Chef #424433

On Jan 6, 2007

I made this on Christmas eve. It was delicious. Then I made it again yesterday and the only thing is I rubbed the salt on the catfish before adding the seasonings. Very easy to make. Low calorie. Just delicious. Thank you!