Email to Karen      

Recipe Categories: sheberry's HOME PAGEAPPETIZERS BBQ BEEF BEVERAGES BodyCare BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES Cleaners condiments COOKIES CROCKPOT Dairy DESSERTS DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FrostingsToppings FRUIT HelpfulHints HomemadeSeasonings INFO JustForLaughs KEFIR LAMB MARINADES MEATS PASTA PASTRIES Pets PIZZA Pork POULTRY Remedies RICE SALADandDRESSING SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS STIRFRY Substitutions VEAL VEGETABLES

Blackened Catfish Fillets




Source of Recipe


Marcy


List of Ingredients




6 genuine U.S. farm-raised catfish fillets
1/2 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon salt
1 tablespoon crushed dried thyme leaves
1/2 teaspoon paprika
1 stick butter
1/4 cup water
Juice of one lemon



Recipe



Wash the catfish fillets and pat dry. Set aside. Combine all the dry
ingredients in a small bowl and set aside.

Melt the butter in a pan. Add the lemon juice and mix well. Dip the fillets
into the butter mixture. Sprinkle the fillets liberally with the spice
mixture on both sides, and set aside.

When ready to cook, heat a black iron skillet on the stove until very hot.
Carefully place the fillets in the skillet and cook for about 2 minutes on
each side. Keep moving with a spatula to prevent sticking. When the fillets
are cooked, remove them from the skillet.

Remove the skillet from the burner. Pour the butter mixture into the
skillet,
quickly adding the water,and stir. Pour the pan juices over the fillets
and serve immediately.