|The World's Best Catfish Cookbook|
|by Stan Warren|
Catfish cook-off champion Stan Warren has written a new book that introduces readers to the mouth-watering domain of catfish cookery.
1 - 10 of 14 for blackened catfish
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Combine first 4 ingredients in a small bowl. Sprinkle lemon juice and seasoning mixture on both sides of fish. Spray a wire fish basket with cooking ...
Use pond-raised catfish fillets. I personally ... cookie sheet, in layers, with paper towels between each layer. Keep in refrigerator until ready to cook.
Preheat large heavy ... seasoning mixture. Place in hot skillet and cook 2 to 3 minutes per side until blackened. Serve with a ... fresh lemon. Serves 4.
Mix butter and seasonings together. Dip fish fillets in butter mixture. Grill on a hot grill (outside). Turn only once with a long spatula.
Heat iron skillet to white hot. Coat fillets in melted butter then sprinkle liberally with cajun seasoning on both sides. Place in skillet and cook ...
Mix the spices and seasonings well. Dip fillets in melted butter or oil, then coat with seasoning mix. Oil a heavy skillet and heat until oil begins ...
Preheat oven to ... seasoning on each catfish filet. Coat the ... and bake for about 5 minutes more, until the crust is golden and the fish flakes easily.
Mix cornmeal and blackened seasoning together. Heavily coat the catfish and fry in olive oil.
Combine dry ingredients, then add melted butter and whisk to combine. Coat each piece of fish completely. Heat a black iron frying pan to medium high ...
Mix above dry ... 1" thick bluefish, catfish or red snapper ... butter may be added to the hot skillet just before the seasoned fish to prevent sticking.)
Result Page: 1
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