I was nervous to try this recipe as I have never done anything blackened. It was wonderful, juicy, and flavorful. I followed the recipe with only the following little changes. I added onion powder to the seasoning and some EVOO to my cast iron skillet to blacken the fish. I did not use the whole cup on italian dressing, but enough to cover the fillets. I served it with baked potato, steamed spinach, and a salad. My husband, who was weary of catfish, said it was great. I think the spicy level was just right. Taste your rub before hand so you know if it needs more or less. And like others said, open the window and prepare for smoke. I may try it with coconut oil next time as it can get hotter without the smoke.
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I was nervous to try this recipe as I have never done anything blackened. It was wonderful,...