Blackened Catfish
I've been making this recipe for several years, it is really spicy but can be adjusted to cut back on the heat for those who don't like their food so spicy.
I usually serve the fish over dirty rice with a nice green salad.
2 tsp. cayenne pepper (cut cayenne down to 1/2 tsp. or 1/4 tsp. for less spice)
2 tsp. lemon pepper
2 tsp. garlic powder
2 tsp. black pepper
2 tsp. salt
2 T. olive oil
1 pound catfish fillets
Italian salad dressing
Mix cayenne pepper, lemon pepper, garlic powder, black pepper and salt. Brush both sides of catfish fillets with olive oil. Rub fillets with cayenne pepper mixture on both sides. Heat a heavy skillet over medium-high heat until hot. Add fillets and fry for two minutes on each side until slightly blackened. Place in a lightly greased baking dish. Drizzle some of the Italian salad dressing over fillets. Bake uncovered at 350 degrees for 30-35 minutes, until fish is easily flaked with a fork.
*Just a note of caution - when blackening the catfish make sure the kitchen is well ventilated. In other words have the windows and doors open and the hood vent going full blast.
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My most prized heirloom is my great-grandmother's iron skillet.
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