Baked Blackened Catfish

The Healthy Alternative To Pan Fried Catfish

Baked blackened catfish is a much healthier alternative to pan fried catfish. Forget about the grease and the crust.

With baked blackened catfish, you get all of these benefits.

•   A delicious and flavorful entrée
•   A inexpensive meal
•   Easy to prepare
•   Use Ingredients that you already have

Here is the baked catfish recipe for your enjoyment.

Recipe ingredients:

6-8 - catfish fillets, thinly sliced
2 – tablespoons butter, melted
2 – teaspoon cayenne pepper
1 – teaspoon crushed dried thyme leaves
1 - teaspoon paprika
1 – teaspoon lemon pepper
1 – teaspoon black pepper
1 – teaspoon salt
1 - teaspoon garlic powder
1 – teaspoon onion powder
1 – cup Italian salad dressing
olive oil

Cookware and Utensils:

1 – cast iron skillet or large heavy skillet
1 – large baking dish
1 – mixing bowl

Recipe instructions:

As always the key to great cooking is to be prepared and to use quality ingredients.

Preheat oven to 350 degrees. Lightly grease your baking dish with olive oil.

Rinse catfish fillets under running cold and then thoroughly pat dry with paper towels.

Make your seasoning mixture by combining cayenne pepper, crushed dried thyme leaves, paprika, lemon pepper, black pepper, salt, garlic powder and onion powder in a small bowl.

Brush melted butter lightly over one side of catfish fillets and sprinkle with blackened seasoning mix. Repeat process for other side. Be sure too completely coat each fillet.

Heat iron cast skillet over medium-high heat very hot. Pour any leftover butter into your skillet. Carefully place the catfish fillets into the skillet and cook for 2 minutes on both sides until slightly blackened.

Remove from skillet and arrange in lightly greased baking dish. Coat the top of each fillet with the Italian salad dressing. Bake for about 30 minutes until the fish easily flakes with a fork.

Serve finished fillets over a bed of white steamed rice with your favorite salad and a baked potato.

Enjoy Your Blackened Catfish.

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