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Barlow's Blackened Catfish

Reviewed: Jul. 2, 2012
This is my first review and I felt it was definitely necessary. The recipe as written is a 2 which may be generous. I read the reviews and saw many said it was too salty but I like to do the exact recipe and make modifications on the next round. This one I should have listened... Way too salty not even sure it needs more than a sprinkle. Also, I don't understand why you use so much Italian dressing. I think a squirt or to would be enough or omit it altogether. If you don't overcook when blackening or when you put it in the oven it won't be dry. People tend to overcook fish. I ended up scraping all of the blackened skin coating off and that way I was able to eat it, it still had a nice flavor. The heat wasn't an issue for me. I served it over cheese grits and the combination was really good. Also, my grits weren't salty and I tried the fish before putting on the grits, so I know for a fact it was the fish alone.
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