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Blackened Catfish Recipe

Blackened Catfish

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (30)

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Average Rating:

Total Reviews: 30

Showing 11-20 of 30

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  • on November 15, 2009

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    Sorry guys, I doubted those of you who said this recipe was salty. Man, was it! I literally had to rinse the seasoning off of the filets.

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  • on November 10, 2009

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    I already have high blood pressure and after eating this fish cooked according to the recipe, I literally thought I was gonna stoke out due to the salt in this, it was almost unbearable! I made it with Salmon from Norway and didn't want to throw out an expensive fillet. Shame on you Claire! You should be reimbursing me for the fish I wasted!

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  • on November 08, 2009

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    If you use the recommended seasoning it is like bathing your mouth in a tblsp of salt which is not my idea of a great meal. I use TC on a regular basis but it has never tasted this salty but I have also never used this much at once. As is, this recipe is poor but with modifications this could be better

    The idea is great and as others say look for seasoning w/o the salt or make your own. Once i used a paper towel to remove the coating and added lemon to cut the salt it was better but did make me a little peeved since i almost wasted my time and food. Grocery's are not cheap so to almost destroy a perfectly good piece of fish did not make me happy.

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  • on November 07, 2009

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    OMG! I love salt, but I have to admit, this was way too salty for me!!! I can see where she was tring to go with the recipe, but be careful of the salt! I thought I was going to end up with high blood pressure afer I was done eating! Also, I added a little fresh garlic when I line the pan with lemons! Easy on the seasoning though!

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  • on October 29, 2009

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    I used olive oil instead of canola becasue I had it, the catfish was so tender. My husband and my 2 year old loved it, can't wait to try the dirty rice!

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  • on September 01, 2009

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    I tried this recipe the day after it aired and it was wonderful. Simple and easy. I have since tried it with tilapia and it was wonderful.

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  • on August 20, 2009

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    This worked out really well. My cajun spice was salt free so I added a bit. Used 1/2 lemon juice and 1/2 lemon zest. Very nice.

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  • on August 12, 2009

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    Every creole seasoning is different...what I suggest is Zattarains(sp...the have the best blackening seaoning...most others I have tried try to carry thier seasoning with sodium....if you can find it give it a try, I bet that will balance out your dish...or simply find a salt free cajun seasoning and then salt to your own palate...me personally I dont eat catfish unless it's farm raised because its a scavenger fish that would eat a tampon if it was floating.....try substituting with another frying fish...or salmon/mahi/etc.....if you have some extra bucks....GO GROUPER.

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  • on August 10, 2009

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    I made this entire menu last night for my husband, who was a little hesitant about catfish and he loved it!!

    After reading through the comments regarding the catfish being too salty & lemony, I completely omitted any salt the recipe called for and added only the juice of 1/2 a lemon and no zest to the compound butter. It was a sucess. ( FYI, if you use the creole seasoing recommeded in the recipe, you will note there is already salt in it, so no need to add more I will definitely be making this again.I

    look forward to many more recipes from Cliare. I love the context of this show using only 5 ingredients per recipe makes grocery shopping so much easier!

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  • on August 08, 2009

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    This was my first attempt at cooking fish at home and it turned out perfect! The flavors are big and bold, just like my family likes it. We were concerned about the amount of lemon as everyone else has stated, but the flavors all balanced perfectly at the end. The very next day, my husband asked when we could have it again. It was fun to cook and fun to eat!

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