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My review
Barlow's Blackened Catfish
1
INDIANABARLOW
"Cajun catfish served up with just the right touch of spices and flavor. This entree is perfect for a quick, excellent way to taste the unique flavor of catfish mixed with the traditional method of down south cooking, just without all the fat. Serve on top of white rice."
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Ingredients
50 m servings 368Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- In a shallow, medium bowl, mix cayenne pepper, lemon pepper, garlic powder, salt and pepper.
- Brush both sides of catfish fillets with butter. Rub fillets with the cayenne pepper mixture on both sides.
- Heat a large heavy skillet over medium-high heat until really hot. Add fillets, and fry approximately 2 minutes on each side, until slightly blackened.
- Arrange blackened fillets in a single layer in the prepared baking dish, and coat with Italian-style salad dressing. Bake 30 to 35 minutes in the preheated oven, until fish is easily flaked with a fork.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 373491 Ratings
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Most helpful positive review
4/10/2005
This was a fantastic recipe, but fairly spicy, and I even decreased the amount of cayenne pepper by 1/2 teaspoon. If you can't handle really spicy food, I'd suggest using about 3/4 teaspoon tota...
Most helpful critical review
1/19/2006
Although good, I had to make some modifications to the dish (thank goodness I read the reviews first!). First, I used only half of the cayenne pepper called for and 1/4 tsp of salt (thought th...
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1/19/2006
Although good, I had to make some modifications to the dish (thank goodness I read the reviews first!). First, I used only half of the cayenne pepper called for and 1/4 tsp of salt (thought th...
4/10/2005
This was a fantastic recipe, but fairly spicy, and I even decreased the amount of cayenne pepper by 1/2 teaspoon. If you can't handle really spicy food, I'd suggest using about 3/4 teaspoon tota...
3/16/2006
My husband does not like fish, but he cleans his plate every time I make this! I have tried this with several other kinds of fish (cod, tilapia), but the catfish tastes the best. I follow the ...
1/9/2008
This is my first try at blackened anything. I had a bad experience years ago when it first became popular but I had a taste of my niece's at a restaurant lately and have been wanting to have mo...
2/8/2013
I figured this recipe could use a review that wasn't written almost 10 years ago, so here it goes. I made minimal modifications and it turned out amazing. First, I only used 1 tsp of salt and i...
2/13/2006
Wonderful! The only modification I would make is only to add only 1 tsp of salt. Also, I saw one reviewer below that made a comment of this being too salty, but she used garlic salt - make sur...
7/9/2006
I read the reviews prior to using this recipe. On previous attempts I used the spice sold by that famous New Orleans chef for blackened fish but found it blah. I followed this recipe to the lett...
11/20/2006
This is one spicy dish, but we love spicy food, so that was fine. Well, at least I love it, and Jeanne puts up with it. First, I think for one pound of fish, you could cut the spices in half, o...
2/12/2003
Simple and could be tasty - but WAY TOO MUCH SALT! If I make again, I will eliminate the 2 teaspoons salt, since lemon pepper and the dressing is already salty. Also, 1 cup of Italian dressing...