Reviewed: Nov. 23, 2009

WARNING!! No exaggeration it’s extremely spicy!! I had to open my windows and doors just to breathe while cooking this fish, my eyes where watery, and I did a lot of coughing, I thought I did something wrong, but I followed directions. It had a lot of flavor, but too spicy for my kids to enjoy, next time I’ll use much less cayenne…but, overall it was still very delicious!!!

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MEECHIE

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Reviewed: Nov. 22, 2009

Followed the recipe and the results were delicious! My husband loved it too- and he's usually a picky eater. I will make this again, for sure.

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M_low

Cooking Level: Intermediate

Living In: Chula Vista, California, USA

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Reviewed: Oct. 26, 2009

Wow, people were not joking about the smoke. I needed a dust mask just to breathe while blackening!!! It was ridiculous. Used catfish nuggets, doubled the recipe except only used 1 tsp. of cayenne - it still had plenty of kick! Did not have lemon pepper so substituted equal parts pre-mixed Cajun spice. That might have had something to do with the super kick;next time I would use even less of the cayenne (like less than 1/2 tsp. for a double batch.) Doubling the spice mix, I did not have enough to coat 2 lbs. of nuggets. My nuggets were also slightly frozen still, so needed longer than 35 minutes for baking time. Flavor was good & they came out moist!

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PIXILIX

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Reviewed: Oct. 14, 2009

So good. Yummy yummy.

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TAMMYBYERLY

Cooking Level: Intermediate

Living In: Lumberton, Texas, USA

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Reviewed: Sep. 23, 2009

I love this recipe. The family can't get enough of it. I also made a seafood gravy topping that goes over top of the fish. it's to die for.

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love cooking

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Reviewed: Sep. 22, 2009

This could have been 5 stars, however I changed the recipe due to other reviews. I cut the cayenne pepper to 1/4, lemon pepper to 1 teaspoon, garlic 2 teaspoon, and no salt or pepper. I added a dash of blackened seasoning and italian dressing. Very tasty.

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sarytahs

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Reviewed: Sep. 13, 2009

I like spicy, but this was way too much - ruined 2 lbs of fish. You couldn't taste the fish at all, it was like eating spoon after spoon of pepper.

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lucas

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Reviewed: Sep. 10, 2009

My husband loved this! I made it pretty much to the recipe except: for cayanne amount I used 1/2 chili powder, 1/2 cayanne to lessen the bite. Also, upon another reviewer's suggestion, I used oil instead of butter and topped with dijon mustard after dressing for an extra zing. It was great!!

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jp2

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Reviewed: Aug. 23, 2009

I've NEVER liked catfish 'till now! This was wonderful. I added a little paprika, but that's about all. Yummy, indeed. Will cook this over and over, I'm sure. I made a little bottle of the ingredients and put it aside so next time, I just pull the "catfish" mix out of the spice cupboard.

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NeedGodDotCom

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Reviewed: Aug. 23, 2009

I will also give it 4 stars because actually it was tooooo hot for me to even eat. But I have a very delicate palette. My boyfriend loved it!

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Tina

Cooking Level: Expert

Living In: Calhoun, Georgia, USA

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Reviewed: Aug. 18, 2009

I was excited about this recipe. Since I had my baby I have had a thing for spicy foods. I wasn't expecting this recipe to be quite this spicy though. I wish I had read the reviews and not wasted a half pound of perfectly good catfish. First off cut the salt!!! Too much salt. I love salt I mean really love salt but this is overkill! Also cut the cayenne...I would probably use a quarter of what the recipe calls for and it would be plenty. The other spices are overpowered by the excessive amount of salt and cayenne pepper so I can't even begin to review them. The presentation however was beautiful. The fillets were perfectly blackened and looked lovely. I just wish the taste matched the presentation. I will not make this again unless I have a horrible cold and need to be unclogged. Yuck!

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staceywatts

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Springfield, Louisiana, USA

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Reviewed: Aug. 12, 2009

We really enjoyed this recipe. Followed the directions as written, and found it a little too salty. Also, did not add the full amount of italian dressing - just enough to coat the fillets. Other reviewers were right...the peppery smoke that comes off of these when blackening is enough to give you a coughing fit, so ventilate well! Will definitely make this again.

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merryc

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Reviewed: Aug. 11, 2009

This was delicious. Even my 7-year old son asked for seconds. I omitted both the salt and the cayenne pepper and added a little blackened seasoning. I think the salt in the itialian dressing made up for this omission perfectly. Thanks for the recipe. Will definitely prepare catfish using this method from now on.

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Ash_Lou

Cooking Level: Intermediate

Living In: Jackson, Mississippi, USA

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Reviewed: Aug. 9, 2009

We really like spicy and this was too spicy for us. Other than that it was fantastic! I used the Wishbone salad spritzer Caesar Delight to make it lower calorie and it worked deliciously. Great way to do catfish

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Chela

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Reviewed: Aug. 6, 2009

This was pretty spicy, but you can play with that. What really surprised me was the Italian Dressing flavor. This was really yummy.

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aliwoods

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Reviewed: Aug. 1, 2009

WAY too spicy!! Couldn't taste the fish at all.

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Christy

Cooking Level: Intermediate

Home Town: Tyler, Texas, USA

Living In: Longview, Texas, USA

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Reviewed: Jul. 26, 2009

A very good start. To much salt for my taste. I think I will leave out the italian dressing next time. I also substituted Mahi Mahi instead of catfish. Thanks for the recipes.

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Yorkville_Mom

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Reviewed: Jul. 24, 2009

The catfish itself turned out very well, nice and flaky. However, I would cut the spices down in half at least. We were coughing, sneezing, and practically choking during the blackening process; WAY too much cayenne pepper. Even though we like our food hot and spicy, this was way too much.

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