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Gallery Blackened Catfish Recipe Summary prep: 10 mins total: 20 mins Servings: 4

Ingredients Ingredient Checklist Nonstick cooking spray 2 tablespoons yellow cornmeal 2 tablespoons paprika 1 teaspoon dried thyme 1/2 teaspoon cayenne pepper Coarse salt and ground pepper 4 (about 1 1/2 pounds) catfish fillets Lemon wedges, for serving (optional)

Gallery Blackened Catfish

Recipe Summary prep: 10 mins total: 20 mins Servings: 4

Blackened Catfish

Blackened Catfish

Blackened Catfish

Recipe Summary prep: 10 mins total: 20 mins Servings: 4

Recipe Summary

prep: 10 mins total: 20 mins

Servings: 4

prep: 10 mins

total: 20 mins

prep:

10 mins

total:

20 mins

Servings: 4

4

Ingredients

Ingredients

  • Nonstick cooking spray 2 tablespoons yellow cornmeal 2 tablespoons paprika 1 teaspoon dried thyme 1/2 teaspoon cayenne pepper Coarse salt and ground pepper 4 (about 1 1/2 pounds) catfish fillets Lemon wedges, for serving (optional)

Directions

Heat broiler; coat the rack of a broiler pan with cooking spray. In a shallow bowl, stir together cornmeal, paprika, thyme, cayenne, 1 tablespoon salt, and 1/2 teaspoon ground pepper.

Dredge fillets in cornmeal mixture, turning to coat. Shake off excess, and place on prepared rack; broil until opaque throughout and blackened on the outside, 10 to 12 minutes. Serve immediately, with lemon wedges, if desired.

Reviews (4)

 Add Rating & Review     13 Ratings   5 star values:        2    4 star values:        1    3 star values:        6    2 star values:        3    1 star values:        1

Reviews (4)

Add Rating & Review     13 Ratings   5 star values:        2    4 star values:        1    3 star values:        6    2 star values:        3    1 star values:        1

Add Rating & Review

13 Ratings 5 star values: 2 4 star values: 1 3 star values: 6 2 star values: 3 1 star values: 1

13 Ratings 5 star values: 2 4 star values: 1 3 star values: 6 2 star values: 3 1 star values: 1

13 Ratings 5 star values: 2 4 star values: 1 3 star values: 6 2 star values: 3 1 star values: 1

  • 5 star values: 2 4 star values: 1 3 star values: 6 2 star values: 3 1 star values: 1

    Martha Stewart Member     Rating: Unrated       03/01/2011   What's the side dish? Looks like a corn/spinach/tomato concoction...Mmmm, would love to try that, too!  

Martha Stewart Member     Rating: Unrated       02/26/2011   I made this as is and thought it was just wonderful. I also wondered about the amount of salt but the tablespoon must be right because I didn't think it was too salty at all. I think it's important to use course salt which isn't really as salty as regular salt. Superb:)  

Martha Stewart Member     Rating: Unrated       07/19/2010   What a great rub!!! I also cut down on the salt. First night I broiled the fish (followed the recipe exactly), but the second night saut?ɬ  

Martha Stewart Member     Rating: Unrated       05/31/2008   I made this tonight and it was good. My only recommendation is to cut the salt WAY down. I think the "tablespoon" in step 1 is a type, and should actually be a teaspoon. It also was spicy in a good way to me, but if you are not a heat fan, you may cut back the red pepper a bit.

    Martha Stewart Member

    Rating: Unrated 03/01/2011

What’s the side dish? Looks like a corn/spinach/tomato concoction…Mmmm, would love to try that, too!

Rating: Unrated

Rating: Unrated 02/26/2011

I made this as is and thought it was just wonderful. I also wondered about the amount of salt but the tablespoon must be right because I didn’t think it was too salty at all. I think it’s important to use course salt which isn’t really as salty as regular salt. Superb:)

Rating: Unrated 07/19/2010

What a great rub!!! I also cut down on the salt. First night I broiled the fish (followed the recipe exactly), but the second night saut?ɬ

Rating: Unrated 05/31/2008

I made this tonight and it was good. My only recommendation is to cut the salt WAY down. I think the “tablespoon” in step 1 is a type, and should actually be a teaspoon. It also was spicy in a good way to me, but if you are not a heat fan, you may cut back the red pepper a bit.

All Reviews for Blackened Catfish

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Blackened Catfish

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest