Blackened Catfish

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I don't usually use a lot of lemon on my catfish just enough to gently kiss the fish but the lemony flavor of the catfish using this recipe was a nice surprise.

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I LOVE CATFISH. this being said, I was definetly excited to try a new recipie. Now, I don't usually go for things that are blackened or creole, but I can tolerate some heat/spice. With this recipie, however, when people say to either omit the lemon or half the seasoning, they are ABSOLUTELY CORRECT. Personally, I like lemon on my fish, so I made it with just the zest in the butter cause i was scared it would be way too lemony with the juice,and it was great. If you don't like a lot of lemon on your fish, then switch it, use the juice, not the zest. But on to the main point - the seasoning. I like heat, I really do, but this was practically inedible. I ended up wiping off the seasoning with a papertowel and even then it was still really spicy. As for the saltiness, it was pretty salty, but I didn't mind, perhaps cause I'm just used to a lot of salt. Also, I only used one lemon total and half of the butter. I will definetly be making this recipe again because it is a good one, it just needs adjustment.

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This was wonderful!!!! I made the compound butter (actually used half of the recipe for the butter. I didn't add any additional salt. Anyway, fabulous recipe. I love her show. Her recipes are delicious!

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Decided to give this recipe a try with Tilapia. For weight mgt reasons I don't use a lot of fat, so I omitted the compound butter. Just seemed like a lot IMO, but it also sounded overpowering based on the reviews. I used the amount of creole seasoning for the fish & blackened as instructed, then just laid a few small pats of regular butter over the lemon slices in the pan. Boy am I glad I did...It was just right - plenty flavorful & happily devoured by hubby!! When serving, the lemon slices are still juicy & have butter in them; just lay a few over your fish & press down - you'll see! :

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I read the reviews prior to making this dish, so I deleted all the lemon except for 1/2 lemon in the butter. That still didn't do the trick. The fish was so salty that we couldn't even eat it. I'm not sure if there's too much salt in the creole seasoning or what, but this fish was a disaster!

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Even though I omitted the lemon juice, and only used 1/2 tsp of creole seasoning for each side of the fish, my entire family thought the lemon was overpowering. The seasoning was still too strong. I should have omitted the salt. If I try this recipe again, I will omit the salt, and the lemon totally and use very little of the creole seasoning. Or maybe use the lemon juice and omit the lemon zest.

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We made this and I love it. It is salty and you need to lemon to cut that. I would make this again and with other types of fish, but I liked my catfish!

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My wife thought it was too salty, but we are not sure why since there is only a 1/4 tsp. We both thought the lemon flavors were overpowering. We will try this again but without the lemon JUICE in the compound butter.
I used my Weber for cooking. I did the blackening on my grill after is got very hot. My infra red thermometer measure the griddle at almost 500 degrees. The fish blackened nicely. Then I turned all of the burners to low, added the fish to the prepped casserole dish and "baked" it in the grill with the lid closed for the full 12 minutes. The temp probe stayed at 350 degrees for the entire time with all burners on low. The catfish turned out great this way, and it was fun outside.

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The fish was salty, salty, salty! My boyfriend & I couldn't even finish it. Maybe if the seasoning was cut in half it might taste good.

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I love seafood, especially southern-style (we're from Texas. My husband avoids it at all costs, but I had to try this one. He said he'd take one bite to be nice, and he wound up eating the whole thing!
I just love this show; it's been a long time since food network has put on a new show that I wanted to watch week in and week out. Some of the other chefs make it TOO easy, and others make it too complicated with a thousand ingredients. Claire's recipes are a perfect combo of real cooking without so much fuss. Her personality is wonderful -- funny, engaging, and not too cheery or fake. THIS SHOW HAD BETTER STICK AROUND FOR A LONG, LONG TIME!