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Barlow's Blackened Catfish

Reviewed: Feb. 8, 2013
I figured this recipe could use a review that wasn't written almost 10 years ago, so here it goes. I made minimal modifications and it turned out amazing. First, I only used 1 tsp of salt and it was plenty. Also, if you don't like spicy that much, only use 1 tsp of cayenne. I love spicy stuff, and this recipe had my ears burning and my nose sniffling. USE THE ITALIAN DRESSING. I almost didn't, but I was glad I did. Like another user said, the dressing mellows out some of the saltiness. If you're worried your fish is going to be too salty after trying a bit after searing, chances are after using the dressing, it will be fine. Also, I only drizzled some over the fish. 1 cup is way too much. DO NOT BAKE FOR 30 MINUTES. I only baked for 15 and it came out perfect. It was juicy, tender, and flaky but not dried out. For a side, I fried some green beans in the same skillet that I used for the fish. I had a lemon that I needed to use so I squeezed some juice onto both the green beans and the fish and it added a nice, fresh zing. My boyfriend and I both loved it. Make this!
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