WARNING: Super-spicy!! I found this sensational dish on the allrecipes site, submitted by Jeff Barlow. If your family likes less heat, you can cut back significantly on the cayenne. If serving a 'mixed' group, you can also coat some fillets thoroughly in the blackening mixture but sprinkle it more lightly on others. It's fairly salty, too, so you might prefer to cut the amount in half and add more at the table if necessary. Anything with flavors this strong inevitably needs a little 'tweaking' to personal taste, but I hope you'll agree it's worth playing around with until you think it's just right!
My Private Note
Units: US | Metric
- 1Preheat oven to 350 degrees F.
- 2Grease a baking dish large enough to hold fish fillets in a single layer with no overlapping; set aside.
- 3Melt 2 tablespoons butter in a small pan over low heat.
- 4Meanwhile, measure spices into a shallow dish, stirring well to combine.
- 5Remove melted butter from heat and brush generously over catfish.
- 6Dredge each fillet in spice mixture, coating both sides (or sprinkle spices on if less'heat' is desired).
- 7Heat heavy skillet on medium-high; when skillet is hot, add fillets, cooking for 2 to 3 minutes per side, until slightly blackened.
- 8Transfer catfish to prepared baking dish.
- 9Pour Italian dressing evenly over fillets (I don't use a full cup-- more like 2/3rds).
- 10Bake for approximately 30 to 35 minutes, until fish flakes easily when scraped with the tines of a fork.
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Nutritional Facts for Jeff's Blackened Catfish
Serving Size: 1 (374 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 769.9
- Calories from Fat 562
- Total Fat 62.4 g
- Saturated Fat 16.6 g
- Cholesterol 137.0 mg
- Sodium 4472.9 mg
- Total Carbohydrate 16.6 g
- Dietary Fiber 1.3 g
- Sugars 10.6 g
- Protein 36.7 g