Ingredients
-
1
-
2
-
1
-
1
-
1/2
-
1
-
1
-
1
-
2
-
1
-
-
-
-
-
Directions
Blackened Catfish with Lemon, I have always been a fan of catfish. We lived in Baton Rouge, LA several years ago and I became a fan of blackened catfish. This is a wonderful recipe that is quick to fix., I loved this! I think if the trout fillets were as big as mine it wouldn’t be enough seasoning, but I thickly coated it on mine and it was delish : I loved it!, I loved the flavor of this. I would have been disappointed had it not been spicy. It was just right. The only thing is that I found it difficult not to burn the outside of the fish to a crisp had I left it in the pan for the recommended time. Any suggestions on what I might be doing wrong?
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Steps
|
1
Done
|
Place the Fish Fillets in a Large Bowl and Drizzle Olive Oil Over Them, Let Stand For 30 Minutes. |
|
2
Done
|
Combine Spices in a 9-Inch Pie Plate. |
|
3
Done
|
Heat a Cast Iron Skillet Upside Down Over High Heat For 5 to 10 Minutes or Until Very Hot. |
|
4
Done
|
Turn on Vent Fan During Cooking to Eliminate Smoke. |
|
5
Done
|
Using a Hot Pad, Turn Pan Right Side Up. |
|
6
Done
|
Remove Fish Fillets from Oil and Drain. |
|
7
Done
|
Dip Each Fillet Into Seasonings and Coat Each Side Evenly. |
|
8
Done
|
Put Fillets in Hot Skillet and Cook 2 to 3 Minutes Per Side, Turning Only Once. |
