Barlow's Blackened Catfish

Barlow's Blackened Catfish

341
INDIANABARLOW 0

"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."

Ingredients

50 m servings 368 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 368 kcal
  • 18%
  • Fat:
  • 29.8 g
  • 46%
  • Carbs:
  • 8.5g
  • 3%
  • Protein:
  • 17.4 g
  • 35%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 2478 mg
  • 99%

Based on a 2,000 calorie diet

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Directions

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  2. In a shallow, medium bowl, mix cayenne pepper, lemon pepper, garlic powder, salt and pepper.
  3. Brush both sides of catfish fillets with butter. Rub fillets with the cayenne pepper mixture on both sides.
  4. 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.
  5. 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.

Reviews

341
  1. 442 Ratings

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Most helpful

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

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...

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...

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...

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 ...

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...

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...

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...

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...

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...

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...