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Blackened Catfish

by on October 22, 2009 in Fish, Main Courses October 22, 2009 FishMain Courses
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

This WILL smoke your house up, and it might make you cough, but it’s so delicious you’ll do it time and again!

Ingredients

  • 1 pound Catfish Fillets
  • 2 Tablespoons Oil
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Onion Powder
  • 2 teaspoons Thyme
  • 1 teaspoon Black Pepper
  • 1 teaspoon Cayenne Pepper
  • 1 teaspoon Paprika
  • 1 teaspoon Oregano
  • ½ teaspoons Salt

Preparation

Place fish in a large Ziploc bag and drizzle with oil. Let stand in the refrigerator for 30 minutes.

Combine herbs and spices in a shallow dish. Heat a cast iron skillet till VERY hot. (Tip: Turn the skillet upside down over the heat for a few minutes to really crank it up.) Turn vent fan to HIGH. Drain oil from fish, then dip fish in seasoning and turn to coat evenly. Cook fillets for 3 to 4 minutes per side, turning once.

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hopeinchrist on 3.7.2011

Absolutely delicious! We cooked outside to avoid the smokeiness and fish smell in the house. What an amazing blend of spices…YUM!

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hopeinchrist on 3.7.2011

Absolutely wonderful! The blend of spices was out of this world. My husband made just one addition…a little House-Autry seafood breader. He wanted a bit more crustiness and also wanted to be able to fry them in a little oil. The combination was delicious!

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