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Cajun Blackened Catfish
August 26, 2012

This was my first time making catfish, and the whole family thought it was outstanding. I actually made two different versions, one for my husband and me, and the other for my little girls. I mixed the seasonings exactly as written, except I omitted the cayenne pepper for my daughters. I grilled the mild fish, and then used the cast iron skillet for the spicy fish for my husband and me. Both versions were very tasty. I agree that the balance of the spices is what really makes this recipe so good. The one suggestion I might have is if you don't like spicy, you might want to cut back a little on the cayenne. We will definitely be making this recipe again. In fact, I'm looking forward to using the leftovers for catfish cakes.

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